Rice Idiyappam (String Hoppers)

by Kamala on January 18, 2010

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Rice_Idiyappam_String_Hoppers_1 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

Ingredients

  • Rice (I used raw rice) – 2 cups soaked for 2 hours
  • Milk – ¼ cup
  • Salt – pinch
  • Sesame or any edible oil – 1 tea spoon

Method

  • 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).

Rice_Idiyappam_String_Hoppers_2 Rice_Idiyappam_String_Hoppers_3

Rice_Idiyappam_String_Hoppers_4 Rice_Idiyappam_String_Hoppers_5

Rice_Idiyappam_String_Hoppers_6 Rice_Idiyappam_String_Hoppers_7

  • 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.

Rice_Idiyappam_String_Hoppers_8

  • Grease idiyappam mould, put the dough in the mould, press it and spread it evenly on the idiyappam stand.

Rice_Idiyappam_String_Hoppers_9 Rice_Idiyappam_String_Hoppers_10

  • Steam cook for 5 minutes; repeat this for remaining dough also.

Rice_Idiyappam_String_Hoppers_11 Rice_Idiyappam_String_Hoppers_12

  • Rice Idiyappam is ready. Serve with coconut and sugar or with any curry.

Rice_Idiyappam_String_Hoppers_13

Tips

  • 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.

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{ 13 comments… read them below or add one }

prathibha January 18, 2010 at 11:29 am

I love these string hoppers with coconut milk..

Sushma Mallya January 18, 2010 at 12:15 pm

Using milk in iddiyapam is a nice idea,thanks for sharing…

Priya January 18, 2010 at 1:35 pm

I want that whole plate from last pic….my fav idiyappam..

anita January 18, 2010 at 8:00 pm

wow, very nice recipe. i never heard of this. will sure try it..

BTW thanx for the beautiful recipe..

meena April 21, 2010 at 9:15 pm

i like u r pics.it is very much helpful to know the consistency.i was searching for a very long time nice work.

glory April 26, 2011 at 3:00 am

can i use idli rice for this? if not, what kind of rice do i use other than parboiled rice.

Kamala April 28, 2011 at 8:21 pm

@ glory
Yes. You can use idli rice. Any rice is suitable. It has to be a fine smooth flour (for method 1) and has to be fine smooth batter (for method 2).

Surya June 25, 2011 at 4:45 pm

Hi everybody
Good news for all Idiyappam lovers.
There is a fantastic product to make Idiyappam.
No more pain on hands.Even Kids can operate.
Please visit www/oritha/com
Re sellers welcome.

Viji August 30, 2011 at 7:09 pm

Thanks for both the methods of preparing the dough. Your pictures are very informative and helpful. Thanks again.

Sudar September 16, 2011 at 10:48 pm

How does this come out if we use the rice flour available in the stores? Have you tried it or even recommend it? Looks like making the dough is a big job so trying to see for shortcuts ;-)
Thanks…

Kamala September 18, 2011 at 10:49 pm

@ Sudar
I have not used rice flour available from stores. It may not match the quality and texture of Idiyappam prepared with homemade dough.

Harini January 26, 2013 at 3:41 pm

I was looking out for this exact step by step procedure to make idiyappam.I would like to provide feedback for this:
1.’Heat a pan, add this batter and stir in low flame continuously till it forms a lump or thick and leaves sides’

I added few drops of coconut oil while stiring the batter and hence when when pressing through the mould it was much easier.

2.’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.’

I did not allow to cool and pressed it in the mould almost immediately.Though it was hot , pressing through the mould was very easier.When cooled I found the method tough.

Rest I followed step by step,alas came my much waited Iddiyappam.

Lavanya September 21, 2013 at 8:55 am

I followed your steps and the idiappam came out really soft…Thanks a lot.

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