Idiyappam (String Hoppers)

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Idiyappam, or String hoppers. Other names include ( puttu mayam, noolputtu, noolappam, indiappa, or ottu shavige) , which is a steamed rice flour-laced hopper originating from the Indian state of Kerala and Tamilnadu. It consists of rice flour dough which is pressed through a mold into thin noodles, shaped into a flat disc-like shape, and steamed.

The Recipe Intro↓ has more information, STEPBYSTEP Pics,  related links as well as Malayalam Recipe Video. If you’d like to check it out.

♦Prep time:20 min ♦Cook time:15 min ♦Yield:4 servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

You will need – A tiered/ single rack for steaming, A steamer or cooker for steaming, and an Idiyappam press.

Method:

1. Wash the steamer/ racks and Idiyappam Press beforehand. Add the water to a wide-mouthed pot/deep pan and heat.
2. Bring to a boil and add salt. Also, add coconut milk. This keeps the Idiyappam from sticking to the steaming racks later and also makes them smoother.
3. When the water is boiling, add flour in one heap to the center of the boiling water.
4. Do not stir at first. Allow the water all around the sides to boil up and cover the heap of flour.
5. Now, stir vigorously, to blend the flour with the water. Do this quickly as the water will be absorbed quickly. You want it to be evenly distributed throughout the flour so that there is no more dry flour.
6. Cover the pan and allow to sit and ‘sweat’ for only 5 minutes.
7. Now you must knead this flour while it is still hot.  My trick is to add all the moist flour into a large heat-resistant, food-safe bag (silicone bags are ideal) and place the closed bag on a large kitchen towel.
8. Now knead using the towel to protect your hands from the heat.
9. Knead for about 5 minutes. You should open the bag to find a nice smooth, tight, and bouncy dough. (no more specks of white dry flour).
10. Place the dough in a large bowl and keep covered while working with sections of the dough ( to prevent the dough from drying out).
11. Now fill the Idiyappam press ‘sevai nazhi’ with enough dough that has been rolled to fit into the hole and press through the tiny holes directly onto the rack used for steaming.
12. Rotate either the press or the rack/plate itself, to get an evenly round, thin idiyappam.
13. Don’t make the Idiyappam too thick or it will touch the rack above it and get smashed. Also, do not press or touch the un-steamed Idiyappam as it will lose its shape easily.
14. Sprinkle some grated coconut over each Idiyappam.
15. Place all the racks in the Idiyappam stand.
16. Bring a little water to boil on the bottom of the steamer pot/ cooker etc… Only enough water to stay below the Idiyappam rack. The bottom tier should not touch the water.
17. Once you have filled all the racks, insert the stand into the steamer pot/ pressure cooker, etc (anything big enough to hold your Idiyappam stand/ rack).
18. Close the steamer with a lid. The lid should have some kind of vent for the steam to escape from.
19. Steam the Idiyappam over the boiling water for 5-6 minutes, and till a steady, strong flow of steam is seen escaping.
20. Remove the Idiyappam to a casserole dish and continue to press out and steam the remaining dough into Idiyappam.
21.  It is best to wait a few minutes before removing the idiyappam from the racks to prevent loss of shape. (setting period).
22. Allow the idiyappam to cool off a bit ( no more steam) before storing them in a casserole.
23. Serve hot with curry.

Idiyappam (String Hoppers)

Notes:

Idiyappam can be served with just about any curry. Vegetable Stew, Egg curry, Chicken Curry etc..

Key Ingredients: Rice flour, Coconut/Coconut Milk, Water, Salt.

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Idiyappam (String Hoppers)

Author: Shana Shameer