Iddiyappam

Ingredients:Iddiyappam (String Hoppers) – A Delicate South Indian Delight

Iddiyappam, also known as string hoppers, is a traditional South Indian dish made from rice flour that’s pressed into thin noodle-like strands and steamed to perfection. Soft, light, and naturally gluten-free, it is often served with coconut milk, chutney, or flavorful curries—making it a beloved breakfast or dinner option across Kerala and Tamil Nadu.

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Ingredients:

For the Dough:

• 1 cup rice flour

• 1 to 1.25 cups hot water

• ½ teaspoon salt

For Steaming:

• Iddiyappam press or sevai maker

• Idli steamer or regular steamer

• A little oil for greasing

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Instructions

1. Prepare the Dough

In a mixing bowl, combine the rice flour and salt. Boil water until it's hot (not boiling). Gradually pour it into the rice flour mixture while stirring continuously with a spoon or spatula.

2. Form a Smooth Dough

Mix until you get a soft, smooth, and non-sticky dough. Let it cool slightly—just enough so it’s comfortable to handle, but still warm.

3. Prepare for Steaming

Lightly grease idli plates or steamer trays with oil to prevent sticking.

4. Shape the Iddiyappam

Fill the dough into an Iddiyappam press or sevai maker. Press it directly onto the greased plates in a circular, spiral shape, forming nest-like rounds. Repeat with the remaining dough.

5. Steam to Perfection

Steam the Iddiyappam for 8–10 minutes until they are cooked and slightly translucent. Do not overcook.

6. Serve and Enjoy

Gently remove from the steamer and serve warm with sweetened coconut milk, coconut chutney, or any curry of your choice.

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Tips

• Add a few tablespoons of grated coconut to the dough for added flavor.

• For a sweet version, drizzle coconut milk mixed with jaggery or sugar over hot Iddiyappams.

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I love my Iddiyappam with coconut milk—simple, soothing, and delicious!

• 2 cups of rice flour
• 1 cup of grated coconut
• 1 to 1.5 cups of hot water

Salt to taste

Instructions:

Mix the dry ingredients

In a large mixing bowl, combine the rice flour, grated coconut, and salt.

Add hot water

Heat 1 to 1.5 cups of water until very hot (not boiling). Gradually pour it over the rice flour mixture while stirring with a spoon. Be cautious, as the water is hot.

Form the dough

Mix until a soft, pliable dough forms. Once cool enough to handle, knead it for a few minutes until smooth and elastic.

Tip: If the dough is too dry, add more hot water. If it’s too sticky, sprinkle in a little rice flour.

Shape the Orottis

Divide the dough into small balls. Flatten each ball into a round disc (about 4–5 inches in diameter) using your palms or a rolling pin.

Cook the flatbreads

Heat a griddle or tawa over medium heat. Cook each Orotti for 2–3 minutes on each side until golden brown spots appear.

Optionally, drizzle a little oil or ghee on both sides for extra flavor.

Serve hot

Remove from the griddle and serve warm with your favorite curry, chutney, or even a simple dal.

Enjoy your soft and flavorful homemade iddiyappams 

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