Idiyappam (String Hoppers) Recipe
Idiyappam, now enjoyed worldwide, is believed to have originated in the Tamil region around the 1st century AD. The name comes from the Tamil words "idi," meaning beat, and "appam," meaning pancake, referring to the disc-like shape the noodles take before being steamed. Idiyappam is a South Indian and Sri Lankan dish made from rice flour and water, which is mixed, pressed through a sieve, and steamed to form rice noodles.
Ingredients
- Rice or idiyappam flour – 2 cups
- Salt – ½ tsp
- Water – 3 cups (more or less, as needed)
- Oil – 1 tsp
Instructions
- Add rice flour to a pan and heat on low. Stir constantly for 4-5 minutes. Do not brown the flour.
- Once steam begins rising from the flour, take the rice flour off heat.
- For the dough, add roasted rice flour and salt into a large mixing bowl.
- On the stovetop, combine water and oil in a saucepan. Bring oil and water to a boil.
- Gradually add boiled water into the rice flour mixture. The boiled water should only have small bubbles– do not let it get to a rolling boil.
- As you incorporate the water into the dough, stir with a spoon.Once all ingredients have been combined and the heat is tolerable, begin to knead. Knead until dough is smooth and soft. Note: the dough needs to be hot while you knead. If the dough is too dry, add small amounts of water. If dough is too sticky, add small amounts of flour.
- Before you begin to form your noodles, prepare your steamer on the stove by bringing water to a boil and placing it in a steaming basket. Place oiled banana leaves or steaming sheets into the steamer.
- Grease your idiyappam mold and press your dough through the device.
- Place the formed noodles atop the banana leaves or steaming paper. Steam for 7-10 minutes.
Nutrition
Calories: 328kcalCarbohydrates: 64gProtein: 7gFat: 4gSaturated Fat: 2gSodium: 1203mgFiber: 2gSugar: 6g
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