Idiyappam
Delicate steamed rice-flour string hoppers, soft as silk and lightly perfumed with fresh coconut. A gentle, oil-light breakfast from the southern coast.
30 min 2 servingsMedium
Ingredients
2 servingsFlavor profile
Richness
Method
- 1Dry-roast the rice flour on low heat for a few minutes until warm and fine, then cool slightly.
- 2Bring the water to a rolling boil with the salt and the oil.
- 3Pour the hot water gradually into the flour, mixing with a spoon.
- 4Once cool enough to handle, knead into a soft, smooth, lump-free dough.
- 5Fill the idiyappam press with a portion of the warm dough.
- 6Squeeze the dough in tight spiral swirls onto greased idli plates.
- 7Sprinkle a little grated coconut over each nest of strings.
- 8Bring water to a boil in the steamer.
- 9Steam the plates for eight to ten minutes until the strings turn firm and glossy.
- 10Let them rest a minute so they hold shape.
- 11Serve warm with sweetened coconut milk or a vegetable stew.
Frequently asked
About 30 minutes total — 15 min prep and 15 min cooking.
Yes — Idiyappam is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
