Idiyappam
Veg
Vegan
Delicate steamed string hoppers made by pressing rice flour dough through a mould to form fine noodle-like strands arranged in a flat nest. Light, gluten-free, and almost flavourless on their own, idiyappam is designed to carry the curry it is paired with — fish, prawn, or egg.
Cuisines
Chettinad
Travancore
Mangalorean
Udupi
Coorgi
Saraswat
Kerala
Kerala Christian
Beary
Pondicherry
Malabar
Best for
Breakfast
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1.5 cups | water |
| 0.5 teaspoon | salt |
| 1 teaspoon | oil |
| — | freshly grated coconut (optional) |
Instructions
- 1 Boil the water with salt and oil in a pan.
- 2 Once the water comes to a rolling boil, reduce the heat to low.
- 3 Add the rice flour gradually, stirring continuously to avoid lumps.
- 4 Cook the mixture on low heat for 2-3 minutes until it forms a smooth dough.
- 5 Remove from heat and let it cool slightly until it is warm enough to handle.
- 6 Knead the dough gently to make it smooth.
- 7 Grease the idiyappam press with a little oil.
- 8 Fill the press with the dough and press it onto greased idli plates or a steamer plate in a circular motion to form thin noodles.
- 9 Steam the idiyappam in a steamer or idli cooker for about 10 minutes.
- 10 Once done, remove from the steamer and let it cool slightly.
- 11 Serve warm with coconut milk, curry, or chutney of choice.
Tips
For a richer taste, add freshly grated coconut on top of the idiyappam before steaming.