Make colorful idiyappams or string hoppers, by adding spices to the dough…
Idiyappam or string hopper is a popular South Indian & Srilankan breakfast dish made with rice dough. Idiyappam making is an interesting and fun process, please watch the below video for making the perfect idiyappams.
- Rice flour- 1½ cups (I used Double horse brand)
- Water- 1½ cups
- Chili powder- ¾ tsp
- Turmeric powder- ¼ tsp
- Garam Masala- ½ tsp
- Coriander powder- 1½ tsp
- Salt- ½ tsp
- Grated coconut- ½ cup
- Coconut oil- to grease plates
- Place a wide saucepan over medium heat, add water and let the water come to a slight boil.
- Add chili powder, turmeric powder, garam masala, coriander powder and salt; combine well.
- Add rice flour. Combine well using the back of a wooden spoon.
- Remove the pan from the heat.
- Depending on the kind of rice flour you have used, amount to water to be added will vary. Add enough water or flour to make a soft dough.
- For Double horse brand idiyappam flour, for 1½ cups rice flour, 1½ cups water made a soft dough.
- Do not make into a hard dough, it will be hard to make the idiyappam in the mould.
- Let cool down for 5 minutes; do not let the dough cool down completely, dough will turn dry.
- While the dough is warm, knead well for at least 5 to 10 minutes till soft and smooth.
- Divide the dough into 4 equal parts.
- Grease idli plates with oil; add 1 tbsp grated coconut.
- Fill the idiyappam mould with one handful dough and make idiyappams (watch the cooking video). Let idiyappam fall on the plates.
- Stack the idiyappam plates.
- Place a steam cooker or a large saucepan that can fit the idiyappam plates over medium heat.
- Add 1 cup water.
- Place the stacked up idiyappam plates into the steam cooker or saucepan.
- Cover with the lid and steam cook for 10 minutes.
- After 10 minutes, remove the steamer from the heat, let cool down.
- Open the steamer and remove the plates from it.
- Using a spoon, slide the idiyappam from the plates on to a platter.
- Serve the hot idiyappams with your favorite curry. I served with Chicken Curry.
Rice : water ratio will vary based on the kind of rice flour you are using. Adjust accordingly to make a soft dough.
Ensure the dough doesnt turn hard, it will be difficult to make the idiyappams in the mould.