South indian food

 IDIYAPAM RECIPES



Idiyappam, also known as String Hoppers or Nool Puttu, is a popular South Indian and Sri Lankan breakfast/dinner dish made from steamed rice flour dough pressed into noodle-like strands.

Here is a common, easy recipe using rice flour and hot water:

Ingredients

 * 1 cup (about 130g) Rice Flour (preferably roasted idiyappam flour or a fine, quality rice flour)

 * 1 to 1.25 cups Water (The exact amount can vary slightly depending on the flour)

 * \frac{1}{4} teaspoon Salt (or to taste)

 * 1 teaspoon Oil or Ghee (optional, to help with kneading and prevent sticking)

 * Grated Coconut (optional, for layering or serving)

Equipment

 * Mixing bowl

 * Spatula or wooden spoon

 * Idiyappam Press (or Murukku/Sevai press with a fine noodle disc)

 * Steamer or Idli cooker with greased idli plates or special idiyappam plates

Instructions

 * Roast the Rice Flour (Optional but Recommended for Softness):

   * Heat a pan on a low flame and add the rice flour.

   * Dry roast for about 4-5 minutes, stirring continuously, until the flour is very hot to the touch and a slight steam is visible. Do not brown it. This helps the flour absorb more water and makes the idiyappam softer.

   * Transfer the flour to a mixing bowl.

 * Boil the Water:

   * In the same pan, bring 1 to 1.25 cups of water to a rolling boil. Add the salt and the optional oil/ghee.

 * Make the Dough:

   * Pour the boiling water immediately over the roasted rice flour in the mixing bowl.

   * Quickly mix it with a spatula or wooden spoon until all the flour is combined and no dry flour remains. The mixture will be crumbly and then come together.

   * Cover the bowl and let it rest for 3-5 minutes. The dough must be kneaded while it is still warm/hot for the softest texture.

 * Knead the Dough:

   * Once the dough is warm enough to handle, grease your hands with a little oil and knead it into a smooth, soft, and non-sticky dough.

   * Tip: If the dough is too dry, sprinkle a little more hot water and knead. If it's too sticky, add a tablespoon of rice flour and knead.

   * Keep the dough covered with a damp cloth or kitchen towel while working on batches to prevent it from drying out.

 * Press and Steam:

   * Boil water in your steamer or idli pot.

   * Grease the inside of your idiyappam press and the idli plates/steamer plates.

   * If using grated coconut, sprinkle a pinch on each greased plate.

   * Take a portion of the dough, shape it into a cylinder, and place it inside the press (fill it about \frac{3}{4} full).

   * Press the dough directly onto the prepared plates in a concentric, circular motion to form a small disc of string hoppers. Avoid overcrowding.

 * Cook the Idiyappam:

   * Place the plates in the steamer.

   * Steam for about 8 to 10 minutes on medium to high heat. The idiyappam will look glossy and soft when cooked.

   * Once done, switch off the heat and let it rest for a minute or two before gently removing the idiyappam with a flat spatula.

 * Serve:

   * Serve the Idiyappam hot.

Serving Suggestions

Idiyappam is usually served with:

 * Savory Side Dishes: Vegetable Stew, Chicken/Mutton/Fish Curry, or a mild kurma.

 * Sweet Side Dishes: Sweetened Coconut Milk (sometimes flavored with jaggery and cardamom).


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