Idiyappam (String Hoppers) is a traditional, easy to digest dish prepared mostly for breakfast. As it is steam cooked, it is healthy and suits well for children. This rice noodles are very popular in south Indian states. The method of preparing the dough and thickness of Idiyappam string varies slightly from home to home.
Here are two methods to prepare the dough to make Idiyappam.
Method 1: Rice is washed, partially dried, well powdered and mixed in boiling water to make dough. Then this dough is put in mould, pressed and then steamed.
Method 2: Soak rice, grind it to a fine smooth paste and stir on low flame to make the dough.
Though there may be many more methods, I prefer the second method as I find it easy.
Cooking time: 30 to 45 minutes
- Rice (I used raw rice) – 2 cups soaked for 2 hours
- Milk – ¼ cup
- Salt – pinch
- Sesame or any edible oil – 1 tea spoon
- Wash and grind soaked rice to a very smooth paste with salt and milk to a pouring consistency state by adding some water; this should be like dosa batter.
- Heat a pan, add this batter and stir in low flame continuously till it forms a lump or thick and leaves sides (see the pictures below).
- Now switch off flame, cover this and keep aside for cooling.
- After cooling, apply some oil in your hand and knead it to a smooth dough.
- Grease idiyappam mould, put the dough in the mould, press it and spread it evenly on the idiyappam stand.
- Steam cook for 5 minutes; repeat this for remaining dough also.
- Rice Idiyappam is ready. Serve with coconut and sugar or with any curry.
- Using little milk helps to get white and soft textured idiyappam.
- We can use parboiled rice that is used for making idlis, but soak it for 4 hours.
- If you do not have idiyappam stand, use idli stand.
This post is part of the event “APS (Annam Parabrahma Swaroopam) – Rice” hosted by Anita’s Kitchen.