Idiyappam - String Hoppers

Idiyappam (string hoppers) is a complete new dish to me. I got a chance to taste this at one of my friend’s place who is a Keralite. Thanks to her mother who had introduced me to this classic recipe. She had served these beauties with black chana curry. This is a traditional breakfast in Kerala, Tamilnadu, southern areas of Karnataka and even Sri Lanka.

The name idiyappam derives from the Tamil/Malayalam words idi, meaning 'broken down', and appam, meaning "pancake". The dish is also, frequently called noolappam or noolputtu from the Malayalam/Tamil/Kannada/Kodava word nool, meaning "string or thread".

These are like steamed rice noodles. As this is steam cooked, it is considered as healthy recipe with a side dish like coconut milk, vegetable/meat stew. This may seem difficult to make, but is so simple that I have succeeded in making the perfect idiyappam on the first go itself.

Ingredients

2 cups rice flour
2 ¼ cups water
1 tsp salt
½ tsp sugar
oil for greasing the idli plates

Method

• Bring water to boil, and add salt.
• Gradually add 2 cups of water to the rice flour and mix well. Rest the mixture covered for 10-15min.
• Grease the idli plates in the meanwhile.
• Once the mixture comes to a temperature that you can handle, knead into a firm yet smooth dough (if required add 1-2 tbsp water while kneading)
• Divide the dough into cylindrical shape, and place in the idiyappam maker. Close the lid and hand press the dough onto the idli plates.
• Steam for 10 min on medium heat and 2-5 min on low heat. 
• Let it cool for 5 min, demold the idiyappams and serve with stew of your choice or sweetened coconut milk.