Idiyappam (String Hoppers)
VegRoasted, pounded rice flour kneaded into a dough, pressed through an idiyappam press into fine strands, and steamed in an idli pan.
- Prep time
- 30 min
- Cook time
- 15 min
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Hard
CategoriesSteamed Tiffin
Ingredients
- Raw rice (pounded into flour)
- as needed Salt
- Water (boiled)
Instructions
- You can roast the pounded rice flour before making idiyappam. Roast the flour until it turns light and starts flying up, then sift it.
- Steam the flour in an idli vessel, placed on a cloth, until it can be rolled into a ball with your finger (immediately remove the lump), sieve it through a rava sieve, pound the lump again and sieve, and finally sieve through a fine sieve and spread it out on a plate to dry.
- Flour prepared either way keeps well for many days when stored in tins.
- Boil water, pour it into the flour, add salt, knead while hot, press it through the idiyappam press into strands, and steam in the idli pan.