IDIYAPPAM ( RICE STRING HOPPERS )

RECIPE:

INGR:

Rice Flour                                          2 cups

Oil                                                      1 tbsp

Water                                                  as required

Salt                                                     for taste

METHOD:

1. Take a pan add 4 cups of water, salt and  oil.
2. Let water come to a boil; once bubbles start rising to the surface, switch off the flame.
3. Put flour into the hot water and mix it thoroughly to make a dough; not very soft dough.
4. Keep the dough covered aside, to avoid getting dry.
5. Take idiyappam press and grease the insides with with oil.
6. Now grease idli/idiyappam plates also generously.
7. Make thick rolls of this dough and fill it in the press as shown.
8. Move the handle of the chakli press to allow the mixture fall in thin noodles onto the plates.
9. The shape can be done as desired; viz., small idli like or thick spherical shape as shown.
10. Repeat the same for the rest of the plates.
11. Now steam them for 6 - 8 min. on medium flame.
12. Serve with vegetable stew of choice, chicken gravy, coconut milk or just sprinkled with grated coconut and sugar.
13. This can be used to make lemon sevai (the same way as lemon rice; only rice is replaced with idiyappam).

NOTE:

• Readymade idiyappam rice flour is available in the market.
• Chakli press, use the plate with the tiniest holes (they come in 4).
• Idiyappam plates are also there ( they have tiny pores all over the plate); however, idli plates also serve the purpose well.
• The oil in hot water and the greasing of the chakli press ensures smooth release of the noodles onto the plates.
• Water is approximate; adjust as per the dough consistency.
• For coconut milk serving, take thick coconut milk and mix in sugar and cardamom pd to it before serving.
• Any stew for this dish needs to be cooked in coconut milk or coconut paste to get the real taste.
• This is best for dinner or breakfast.