42 IDIYAPPAM

Idiyappam/String Hoppers


This is a very common dish prepared mainly for breakfast and or dinner in my place. This is one of the method followed for making Idiyappam, though a bit long the taste is very superb and you can get very soft idiyappam. Boiled rice is used instead of raw rice where in the other method raw rice flour is mixed with hot water.

Boiled Rice - 2 cups
Oil - 2 tbsp


Wash and soak rice for 4 - 5 hours. Then grind to a very smooth batter using water( as little as possible), just like grinding for idli. Later transfer the ground batter to a pan, add oil and start stirring and cook till it is thick enough( like a dough consistency)by stirring well. Will not take a long time( less than 10 minutes). No need to add any salt as you can add them later , that is you are going to add sweet or going to temper them with some spices.

Some of you may find this method new, but it is one of the oldest method used in our family/native.



Grease a sevai/idiyappam press with oil. Take a small amount of mix and immerse in them. Also grease the idli plates with oil and press the idiyappam on them. Do not over crowd. Steam on high for 8 - 10 minutes. Cover the remaining to avoid drying. Try to use the stencils with small holes, this way you get nice small and soft strings. If you feel the dough is too sticky and find it difficult to press then transfer to the same vessel and cook n stir again for another few mts.


Will post the other 2 variations soon.