How To Make Idiyappam Recipe
An Outlook On Idiyappam
idiyappam or string hoppers is a kind of steamed, thin rice noodle which is famous in South India,
`Idiyappam` is one of the most popular recipes from India. It is a kind of steamed, thin rice noodle which is famous in South India, Kerala and SriLanka. In English it is called as `String hoppers` it is quite famous in Malaysia and Indonesia too.
Specialty Of Idiyappam
`Idiyappam` comes under the series of popular breakfasts like idli, dosa and appam which are famous in Tamil Nadu. It is a healthy breakfast suited for people of all age groups starting from a kids to aged persons. People who are sick or who are recovering from illness are advised to take this food for breakfast by doctors. Another special feature is that you can make this delicious dish with just one main ingredient i,e. `rice`.
Popularity Of Idiyappam
It is an exclusive dish from Tamil Nadu which is known for its culinary speciality. It is taken with the side dishes like vegetable stew and coconut milk or `kurma`. People love it for the softness and its tiny stringed structure with attractive white colour. Its all the more palatable when dipped in a chill and fresh coconut milk.
Availability Of Idiyappam
It is one of the staple foods of all South Indian households especially Tamil nadu. I would like to give a small example here .When i was a child, my mother used to give me oil bath on every Sunday and it is always combined with this special breakfast. Moms usually say that kids will sleep longer when they take oil bath and have idiyappam with `thengai pal`{coconut milk} together. If you just long for a relaxed and restful holiday you can try this combination . It works wonders for me even now.
Idiyappam Preparing Tools
There are different types of equipments to prepare idiyappam , which has been used from ancient times. One such popular instrument is called `sevanazhi`, which is either made of brass or iron. If you put the rice dough inside this `sevanazhi and squeeze out, you will get the `circular strings` out of it. If you steam those circular strings you will get the aromatic pearly white `idiyappam`. Now let us see how to make it.
Ingredients Required To Make Idiyappam Recipe
How To Make Idiyappam Recipe
Soak a cup of raw rice for three to four hours and strain them.
Put it in a grinder and and make a smooth batter out of it.
Add half a tea spoon of salt and mix well. Set it aside overnight or for seven to eight hours.
Place a thick bottomed `brass or iron kadai` in the stove and keep it in medium flame.
Now pour the rice flour into the kadai and add a little water.
Keep stirring until the flour becomes one whole mass.
At this stage, if you touch the flour it should be non sticky and you would be able to make balls out of it with ease.
This is how you ensure the right consistency. Now you switch off the stove and take out the vessel.
Take a portion of the flour and make fist- size balls out of it while it is still hot .
Put it in the `sevanazhi` and squeeze out circular rice strings out of it .
Meanwhile, grease the idiappam plates with a little oil.
Squeeze the flour in the moulds of the idiyappam plates provided in the idyappam maker.
Similarly, make balls out of the remaining flour and squeeze out.
Pour two glasses of water at the bottom of the idiyappam maker and arrange these plates one by one and close the lid.
Steam cook for 15- 20 minutes approximately.
After 20 minutes, you will get a nice aroma out of the idiyappam maker and you can switch off the stove now.
Open the lid to take out hot, fluffy pearly white irresistible idiyappam.
Serve it hot with fresh coconut milk mixed with cardamom powder and sugar.
It also goes very well with vegetable stew or south Indian special kurma.
Ingredients
Directions
Soak a cup of raw rice for three to four hours and strain them.
Put it in a grinder and and make a smooth batter out of it.
Add half a tea spoon of salt and mix well. Set it aside overnight or for seven to eight hours.
Place a thick bottomed `brass or iron kadai` in the stove and keep it in medium flame.
Now pour the rice flour into the kadai and add a little water.
Keep stirring until the flour becomes one whole mass.
At this stage, if you touch the flour it should be non sticky and you would be able to make balls out of it with ease.
This is how you ensure the right consistency. Now you switch off the stove and take out the vessel.
Take a portion of the flour and make fist- size balls out of it while it is still hot .
Put it in the `sevanazhi` and squeeze out circular rice strings out of it .
Meanwhile, grease the idiappam plates with a little oil.
Squeeze the flour in the moulds of the idiyappam plates provided in the idyappam maker.
Similarly, make balls out of the remaining flour and squeeze out.
Pour two glasses of water at the bottom of the idiyappam maker and arrange these plates one by one and close the lid.
Steam cook for 15- 20 minutes approximately.
After 20 minutes, you will get a nice aroma out of the idiyappam maker and you can switch off the stove now.
Open the lid to take out hot, fluffy pearly white irresistible idiyappam.
Serve it hot with fresh coconut milk mixed with cardamom powder and sugar.
It also goes very well with vegetable stew or south Indian special kurma.