Idiyappam or string hoppers is a very common and a very traditional breakfast dish in my part of South India. It is a very simple dish to make. Made with roasted rice flour , water and salt,and steamed in pressure cooker or a steamer , it is a dish that is well loved by adults and kids alike. It is also often prescribed by doctors as part of a soft meal diet for patients.
Idiyappam is one of those dishes that I never tried to make before I got married. Jacob however loved Idiyappams and that meant I had to learn how to make it , you know, the way to a man’s heart and all that, so I called my mom straight away to get the recipe . As it turned out, making the dough was a much easier task compared to coaxing the dough out of the Idiyappam press.
However hard I tried, I could not manage to get the dough out through the press. Jacob ever willing to help around the kitchen,offered to help me . But only ended up breaking the Idiyappam press one too many and left me flabbergasted how someone could break something that I couldn’t even get move an inch !
Then my mom discovered a ‘magic press “
as she called it and Idiyappam making has been a breeze ever since.
As much as I enjoy cooking for my friends and family , if there is a easy way to do something, then thats what I go for.
So here goes.
Ingredients to serve 4
3/4 _1 cup Boiling water
Salt to taste.
Take flour in a mixing bowl, add salt . Pour boiling water slowly
little by little mixing with a wooden spoon to form a soft smooth dough
Pour in the oil
When it cools down enough to touch, form into soft dough .Taking care not to knead too much
Grease the hollow part of the Idiyappam press with oil and fill in the dough inside the press.
Fill upto the brim of the press hollow
In the meantime, grease the Idli mould with oil and keep aside.
Press Idiyappam presser onto greased idli moulds
Repeat until all the dough is pressed on to the moulds.
Steam in the pressure cooker without the pressure ,for 7-9 mins on medium flame. Once done, let it stay covered in the pressure pan for a minute or two
When the steam stops coming out of the vent,open and transfer the cooked Idiyappam to a hot pack.
I like to serve Idiyappam with sweetened thin fresh coconut milk or chicken stew. Ofcourse, chicken curry and mutton curry also taste great with idiyappam.
Cook book Scribbles :
- when the Idiyappam is cooked through is , it starts to look glossy.
- Idiyappam tastes good served hot or cold.
- Scrapped coconut can be sprinkled over the cooked idiyappam