Description

Idiyappam, also known as string hoppers, is a traditional South Indian and Sri Lankan dish made from rice flour pressed into noodle-like strands and steamed. It's a soft, light, and versatile dish, perfect for breakfast or dinner, often served with curries, coconut milk, or jaggery.

Ingredients

For the Idiyappam Dough

• 2 cups Rice Flour (store-bought or homemade idiyappam flour)
• 2.5 - 3 cups Water (boiling hot water, adjust as needed)
• 1/2 teaspoon Salt (or to taste)
• 1 teaspoon Gingelly oil (Sesame oil) (optional, for greasing)

Instructions

1. In a wide mixing bowl, add the rice flour and salt. Mix well.
2. Slowly add the boiling hot water to the rice flour mixture, mixing with a spoon or spatula as you pour. Be careful as the water is hot. Add just enough water to form a soft, non-sticky dough. The amount of water needed can vary depending on the type of rice flour used.
3. Once you can handle the dough without burning yourself, knead it gently with your hands until it becomes smooth and pliable. Ensure there are no lumps.
4. Grease the idiyappam press (sev maker) with a little oil to prevent sticking. Place a portion of the dough into the press.
5. Grease the idiyappam plates or steamer plates lightly with oil or lay a clean muslin cloth on them.
6. Press the dough through the idiyappam press directly onto the greased plates, forming thin noodle-like circles or nests.
7. Arrange the filled idiyappam plates in a steamer. Steam for about 8-12 minutes, or until the idiyappams look translucent and are cooked through.
8. Once steamed, carefully remove the idiyappams from the plates using a spatula. Serve hot.