I love making idiyappams or string hoppers whatever you call them. i have quite a few collections of them in this blog too..I have ragi idiyappam and rice idiyappam..I have plans to make millets idiyappam too..These idiyappams make a perfect breakfast, since they are steamed, it is easily digestable and feels light on your stomach.
This version is made with wheat flour, i added a little rice flour to make it more soft. I also roasted the wheat flour little because it removes the raw smell from the idiyappam and remove the gummy texture from it. The idiyappam turned out so soft and i had it with coconut chutney.
Preparation Time : 5 mins
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Serves : 4
Resting Time : 15 mins
Cooking Time : 8 to 10 mins per batch
Serves : 4
Ingredients:
Wheat Flour / Atta - 1 cup
Store Bought Rice Flour - 1/4 cup
Salt to taste
Water as needed
Gingelly Oil / Indian Sesame Oil - 1 tsp
Gingelly Oil / Indian Sesame Oil - 1 tsp
Method:
Heat water to a boil. Remove it.
Take wheat flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well.
Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins.
After 15 mins, add a tsp of oil and Form it into a soft dough.
After 15 mins, add a tsp of oil and Form it into a soft dough.
Now take your string hopper maker and fill it with the dough.
Oil the idli plates as well(if you want)
Spin the string maker so that you will get the dough as threads over it.
Stack the plate and steam it for 8 to 10 mins.
Remove and serve with chutney or tomato curry.
Pictorial:
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| Take all your ingredients |
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| take wheat flour in a dry pan |
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| roast it till nice aroma comes from it |
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| Take it off the heat |
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| Add in rice flour |
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| some salt |
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| mix well |
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| Boil some water |
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| Add it in |
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| make it into a dough |
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| cover it and let it sit for 15 mins |
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| after 15 mins open the lid |
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| drizzle some oil |
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| Knead it to a dough |
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| Now grease a idli plate with oil |
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| take a portion of dough inside idiyappam press |
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| now it is filled |
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| make string hoppers |
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| Dont over do, just make little idiyappam so they steam evenly |
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| time to steam |
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| place it over idli steamer |
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| cover and cook |
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| once it turn shiny, take it and allow it to cool a bit |
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| you can easily remove them using a spoon. |
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| serve |
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