Idiyappam
Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
- 2
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan
- a.Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
- 3
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate
- a.Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.
- 4
Steam the Idiyappam: Boil water in a steamer or idli cooker
- a.Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The smoothness of the batter is crucial for soft idiyappam. Ensure there are no coarse rice particles.
- 2Stir the batter continuously while cooking the dough to avoid any lumps.
- 3Always knead and press the dough while it's warm. If it cools down completely, it will become stiff and difficult to press.
- 4Do not overfill the idiyappam press, as it will make it hard to squeeze the dough out.
- 5Don't overcrowd the steamer plates to ensure even cooking.
- 6Serve immediately with sweetened coconut milk, vegetable stew, kadala (black chickpea) curry, or egg curry.
- 7To reheat leftovers, steam them for 2-3 minutes until soft again.
Adapt it for your goals.
Quick
Use 2 cups of store-bought fine rice flour. Mix with salt and 1 tbsp oil, then slowly add about 2.5 cups of boiling water while stirring to form a soft dough.
healthyHealthy
Replace half the rice with ragi (finger millet) or use brown rice. You may need to adjust the water quantity slightly for the dough.
kid friendlyKid friendly
Serve with sweetened coconut milk. Mix thick coconut milk with powdered jaggery or sugar and a pinch of cardamom powder.
savorySavory
Crumble the cooked idiyappam and make lemon sevai. Temper mustard seeds, urad dal, peanuts, and curry leaves, then toss with the idiyappam, turmeric, and lemon juice.