Iddiyappam

Iddiyappam, also known as “string hoppers,” is a popular South Indian dish made from rice flour. Here’s a basic recipe to make Iddiyappam:

Ingredients:

For the dough:

Rice flour: 1 cup

Hot water: 1 to 1.25 cups

Salt: 1/2 teaspoon

For steaming:

Iddiyappam press or sevai maker

Idli steamer or regular steamer

Instructions:

In a mixing bowl, combine 1 cup of rice flour and 1/2 teaspoon of salt.

Boil 1 to 1.25 cups of water until it’s hot but not boiling. Gradually add this hot water to the rice flour mixture while stirring continuously with a spoon or spatula. The amount of water needed may vary, so add it gradually until you get a smooth, soft, and non-sticky dough.

Let the dough cool slightly, but it should still be warm to the touch.

Grease the steamer plates or idli molds with a little oil.

Take a portion of the dough and place it in an Iddiyappam press or sevai maker.

Press the dough through the press onto the greased plates or molds in a circular, spiral shape, forming the Iddiyappam. Repeat this process for all the dough portions.

Steam the Iddiyappam in an idli steamer or regular steamer for about 8-10 minutes or until they become firm and cooked. They should have a slightly translucent appearance when done.

Once cooked, carefully remove the Iddiyappam from the steamer and allow them to cool slightly.

Serve Iddiyappam hot with coconut milk, coconut chutney, or any curry of your choice.

Iddiyappam is a versatile dish and can be enjoyed with both sweet and savory accompaniments. You can also flavor the dough with  grated coconut to enhance the taste. Enjoy your homemade Iddiyappam!

I love my iddiyappam with coconut milk.

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