Idiyappam (string hoppers)
Soft nests of rice noodles from Kerala and Tamil Nadu: a dough of roasted rice flour and boiling water pressed through an idiyappam press onto idli plates sprinkled with coconut, then steamed. They are eaten with egg roast, veg stew, kurma or kadala curry, for breakfast or dinner, or sweet with coconut milk and sugar, and leftovers become lemon or vegetable sevai the next day. You need an idiyappam press and an idli steamer; it is Jain as it is.
- 35 minTime
- 20 minHands-on
- 4Portions
- 5 gprotein per portion
- 290kcal per portion
Ingredients for 4 portions
- ≈ 450 mlWater
- to tasteSalt
- 1 tspCoconut oil
- 250 gRice flour, roasted (idiyappam flour)
- 50 gGrated coconut, fresh or frozen
Method
- Bring the water to the boil with the salt and coconut oil.
- Put the rice flour in a bowl, pour in the boiling water little by little and stir with a spoon into a soft, lumpy dough.
- Cover and leave for 5 minutes, until cool enough to handle. Meanwhile, put water on to heat in the idli steamer.
- Knead the warm dough into a smooth, soft dough that doesn't stick.
- Grease the idli plates and sprinkle a little coconut into each cup. Fill the idiyappam press with dough and press it out in circles over the cups to make small nests.
- Steam for 8–10 minutes, until the strands look glossy and are no longer sticky. Ease the nests out gently and serve warm.
