Idiyappam/String Hoppers

Idiyappam String hoppers is a culinary specialty in Kerala and Tamilnadu. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool, but is most commonly known as idiyappam or string hoppers. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner.Using wheat flour in preparation gives it a brownish hue.

Ingredients:

Rice flour
Boiled water
Salt

Preparation:

The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.


1. Soke 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder.

2. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.

3. Boil water with little salt and pour it into the flour slowly little by little.
Note:The water should be boiled to 100 degeree celsius.dont ever let the water to cool down.while adding let it be in boiling stage in the stove.


4.Using a wooden spoon mix it.It will start forming clumps and then when it has slightly cooled use your hands to mix into a dough that should be smooth and be able to make into balls.

5.Now you are ready to make the idiyappams. Take a single ball and press into the idiyappam presser and fit the lid. Then start squeezing out the dough into already oiled idli thattam.

Thalicha Idiyappam:

Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients:
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam.But this will go very well with vegetable kuruma or mutton or chicken
curry.

Sweet Idiayappam :

Grated coconut-4 tsp
Ghee-2 tsp
Sugar as needed
Roasted cashews ( optional)

Mix all the ingredients with the steamed Idiyappam.