Friday, February 19, 2010


Idiyappam String hoppers is a culinary specialty in Kerala and Tamilnadu. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool, but is most commonly known as idiyappam or string hoppers. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney.


2cups (400 g) rice flour
boiling water, as required
salt to taste
a little oil
Add the boiling water and salt to the flour and knead to a soft dough.Lightly grease the iddiappam press mould and put in one portion of the dough. Press out the dough to form small circular mounds onto each of the iddiappam stands. Steam for about 10 minutes till the iddappam is cooked. (A pressure cooker, without the weight, can be used for steaming An idli stand is a good substitute for the iddiappam stands See full size image
rice coconut idiyappam

1 and 1/2 cup rice
1 cup fresh/frozen coconut
Coconut oil

Soak the rice in water for around 3-4 hrs.
Grind it to a smooth paste with coconut and salt, adding required amount of water. Its okay if the batter becomes watery.
Now heat this batter in a nonstick(preferably) pan. Keep mixing till all water evaporates and the dough becomes dry.Make balls of the dough and steam them in cooker or steamer Steam for They cool immediately, so close them in a tight vessel..Take out the balls, put them in press(apply some coconut oil to the press before putting the dough) and press to make the

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