📝 About This Recipe
Idiyappam, also known as String Hoppers, is a culinary masterpiece from the coastal regions of Kerala and Tamil Nadu. These delicate, lacy nests are crafted from fine rice flour dough, pressed into thin vermicelli-like strands and steamed to airy perfection. Subtle in flavor yet incredibly satisfying, they serve as the perfect canvas for rich coconut-based curries or a simple dusting of fresh coconut and sugar.
🥗 Ingredients
The Dough Base
- 2 cups Roasted Rice Flour (Fine quality, specifically labeled for Idiyappam or Pathiri)
- 2.5 cups Water (May vary slightly depending on the flour's absorption)
- 1 teaspoon Salt (Adjust to taste)
- 2 teaspoons Coconut Oil (For the dough and greasing)
- 1 teaspoon Ghee (Optional, for added aroma)
The Topping
- 1/2 cup Fresh Grated Coconut (Sweet and moist)
- 1/4 teaspoon Cardamom Powder (Optional, for a sweet version)
👨🍳 Instructions
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1
Sift the roasted rice flour into a large mixing bowl to remove any lumps and ensure a light, airy texture for your strings.
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2
In a medium saucepan, bring 2.5 cups of water to a rolling boil. Add the salt and 1 teaspoon of coconut oil to the water.
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3
Slowly pour the boiling water into the rice flour while stirring constantly with a sturdy wooden spoon. Do not add all the water at once; stop when the flour is fully moistened and starts to come together.
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4
Cover the bowl with a lid and let the dough rest for 5 minutes. This allows the rice flour to fully hydrate through the residual steam.
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5
While the dough is still warm (but manageable), grease your palms with a little coconut oil and knead the dough into a smooth, soft, and non-sticky ball. If it's too dry, add a tablespoon of hot water; if too sticky, add a pinch of flour.
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6
Grease the interior of your Idiyappam press (Sevanazhi) and select the disc with the smallest holes (the fine vermicelli attachment).
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7
Divide the dough into cylindrical logs that fit easily into the press. Keep the remaining dough covered with a damp cloth to prevent it from drying out.
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8
Grease your steamer plates or Idli molds with a tiny bit of coconut oil. Sprinkle a teaspoon of fresh grated coconut in the center of each mold.
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9
Press the dough in a circular motion over the molds to create thin, lacy nests. Try not to overlap too many layers to ensure even steaming.
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10
Bring water to a boil in your steamer or Idli cooker. Place the filled plates inside.
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11
Steam on medium-high heat for 8-10 minutes. The Idiyappam is done when the strands look slightly translucent and are no longer sticky to the touch.
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12
Remove the plates from the steamer and let them sit for 2 minutes. Carefully unmold the Idiyappam using a flat spatula and transfer to a serving basket or casserole to keep warm.
💡 Chef's Tips
Use 'Idiyappam Flour' specifically, as it is pre-roasted; if using raw rice flour, dry roast it on low heat until it flows like sand. The water MUST be at a rolling boil to properly gelatinize the starch in the rice flour, ensuring the strings don't break. Always knead the dough while it is still warm; cold dough will result in hard, brittle strings. If the dough becomes difficult to press, it has likely cooled down too much or is too dry—mix in a splash of hot water immediately. For extra soft Idiyappam, you can replace half a cup of water with thin coconut milk.
🍽️ Serving Suggestions
Serve hot with Vegetable Stew (Ishtu) made with coconut milk and mild spices. Pair with a spicy Kerala-style Egg Roast or Chicken Curry for a hearty breakfast. For a sweet treat, serve with sweetened coconut milk (infused with cardamom) and extra grated coconut. Enjoy alongside a classic Coconut Chutney and a hot cup of South Indian Filter Coffee. Try it with 'Kadala Curry' (spicy black chickpeas) for the most traditional Malabar experience.