33 RED RICE IDIYAPPAM

Idiyappam/String hoppers with red rice.


Red rice is higher in fiber than white rice. They are rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.It also helps in lowering cholestorel. ( Source google search). They are many varieties of red rice - you get either fully red in colour or partially removed skin.

You all must have seen my recipe of aappam with red rice that I had posted very long back. I love the color of it and also the taste. This one is with red rice using the same method as I prepare my Idiyappam. After preparing you can serve it with by tempering with some spices or with sugar and grated coconut. My mom tried it out and asked me also to give a try.


I usually get a packet from India during my visits. Have tried making idlis, aappam and now idiyappam. Have tried just cooking the rice the regular way but found it to be too sticky, but can be tried for making kichidis or sambar sadham or Bisi bele bath.

Am posting the idiyappam recipe again so you do not have to go that link or check here for white rice Idiyappam here.



Red 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.


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.( Note the dough has to be warm enough to be pressed or will be hard when pressed).