Idiyappam (String Hoppers)
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 idiyappam
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Course
Side Dish, Main Course
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Cuisine
Indian, Sri Lankan, Vegan
Idiyappam (String Hoppers)
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Idiyappam is a traditional Sri Lankan and South Indian specialty consisting of rice flour (or finger millet flour) that is squeezed into a press to form thin noodles. The noodles are then steamed before being served with coconut sambol or coconut milk gravy.
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Ingredients
- 2 cups rice flour , or finger millet flour (kurakkan or ragi flour)
- ½ cup water or more, warm
- 1 teaspoon salt
Equipment
- String hopper press (sev sancha)
Instructions
- Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).
- Add the flour and salt to a bowl or the bowl of a stand mixer.
- Add water slowly and work into a soft dough. Add more water or adjust with more flour if necessary. Dough should detach from the sides of the bowl and not be sticky.
- Place the dough into a noodle press (sev sancha or string hopper press).
- Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.
- Place the mats into the steamer, over a wok on medium flame with boiling water.
- Steam until idiyappam is fully cooked, about 8 to 10 minutes.
- Serve hot with coconut milk gravy (kiri hodi) and coconut sambol (pol sambol).
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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