Idiyappam is nothing but String Hoppers in the South Indian cuisine. It assumes different names in different regions even though the origin is from South India. In Tamilnadu, it is known as Idiyappam. It is known as Noolappam in Kerala and Smige in the Karnataka region. Idiyappam is made of rice flour. It can also be made with whole wheat flour or finger millet (Ragi).
Regular Rice Flour or Idiyappam Flour bought from stores – 1 cup
Water – 1 ¼ cup approx.
Oil – 2 tsp
Heat a pan. Add one cup of Rice flour and roast in medium flame till the flour becomes very hot to touch. When the color starts truning, remove and keep aside to cool.
Heat 1 to 1 ¼ cups of water in a pan. Add Salt and 2 tsp of Oil to it. When it starts boiling, switch off the flame.
Add Rice Flour stirring continuously. It does not matter even if lumps are formed.
When it turns into a single lump, cover the pan with a lid. Switch off the flame. Leave it to rest for 10 minutes.
Transfer the dough to a broad plate. When it becomes warm to touch, knead it well till the dough becomes soft. The dough is ready for making Idiyappam.
Apply thin layer of Oil to the Idiyappam Steamer plate. Fill the dough into the Idiyappam maker (Idiyappam Uzhakku or Idiyappam Press).
Squeeze the dough and spread into the steamer plate spreading uniformly. It will come out like noodles while squeezing.
Steam it for 7 to 10 minutes.
The Idiyappam is ready.
You can use it for making dishes like instant Lemon Sevai, Coconut Sevai, Tomato Sevai etc. Or you can serve it as a standalone Idiyappam with Coconut Milk, Coconut Chutney or any Korma.
Fill the Idiyappam Press when the dough is still hot. If the dough becomes cool, it becomes difficult to squeeze the dough out of the press.