Idiyappam / string hoppers is a popular breakfast dish in Kerala and Tamil Nadu. It is usually made of rice flour, salt and hot water, coconut is usually added for an extra taste. Its best combination is with vegetable kurma, any stew, egg curry, any meat curries, green peas/black chana curry and sweetened coconut milk. You need an idiyappam press/maker to prepare this dish.
1. Roasted rice flour – 2 cups (You can use store-bought idiyappam podi)
2. Grated coconut – 1/4 – 1/2 cup
3. Salt – To taste
4. Boiling water – As required (You can add some milk to the boiling water to make it extra-soft)
5. Ghee – 1 tsp (to make it extra-soft)
1. Add salt to the boiling water. Make a smooth dough by adding the boiling water little by little to the rice flour, stirring in between. You can use your hands to form a smooth dough when it cools down slightly. Keep it aside for at least 20 minutes. You can add a tsp of ghee to the dough to make it extra-soft.
2. Make small balls from the dough, put them in the idiyappam maker and close it with its lid.
3. Grease the idly moulds with oil/ghee and spread about 1.5 tsp shredded coconut. Now using the idiyappam maker, press and squeeze the dough onto the idli moulds in a circular motion. Now add some grated coconut on top of it (You can add some sugar with the grated coconut, for kids). Steam cook for about 10 – 15 mts or until done. You can also press it into banana leaves and steam until done. Transfer the idiyappams to a serving bowl and repeat until the dough is finished. Serve warm with any curry of your choice.