idiyappam or string hoppers is a kind of steamed, thin rice noodle which is famous in South India,
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.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.