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String Hoppers/ Idiyappam
By My Singapore Kitchen........ (Visit website)
Ingredients: (makes 24 numbers Serves 5-6)
Roasted rice flour- 2 cup
Water- 3 ¾ cup
Salt- ¾ tsp
Coconut scraped- ½ cup
Water- 3 ¾ cup
Salt- ¾ tsp
Coconut scraped- ½ cup
Method:
Boil water in a big pan and add salt to taste. When it boils add in the flour and mix using the handle of a wooden spoon.
Mix until all the water is incorporated into the flour.
You must adjust the quantity of water or flour accordingly. It all depends on how well the rice flour is roasted. If it well roasted then usually we need water to flour in the ratio 2:1. That is 2 cups water for 1 cup flour. You will know the correct ratio after making it once.
Switch off the flame and allow to cool a bit so that u can start with pressing the dough.
Put few drops of olive oil in a kitchen tissue and smear the idli steamer racks.
Put ½ teaspoon of scraped coconut into the dents in the racks.
You can use a sevanazhi or a bigger press like the one shown below to make the fine strings of the dough.
Keep a pan full of cold water ready to dip your hands.
Dip your hands in water and take a hand full of the dough and knead with the hands to make it soft. There is no need to make the dough too soft. Just shape it and fill into the presser. Apply water in between to prevent the hands for burning.
I have a wonderful helper to help me out in this process. My 6 year old son Farhan. He loves Idiyappam so much, that he says he can help me any time of the day. For him its like driving a car.
We made this 4 times last week. He now says that this has become his favorite. LOL. This was my favorite during my child hood days too.
Pour water into the steamer and place the racks into it.
Steam for 10-15 minutes in medium flame.
Remove from the racks and serve* along with veg or non-veg curry of your choice.
Mix until all the water is incorporated into the flour.
You must adjust the quantity of water or flour accordingly. It all depends on how well the rice flour is roasted. If it well roasted then usually we need water to flour in the ratio 2:1. That is 2 cups water for 1 cup flour. You will know the correct ratio after making it once.
Switch off the flame and allow to cool a bit so that u can start with pressing the dough.
Put few drops of olive oil in a kitchen tissue and smear the idli steamer racks.
Put ½ teaspoon of scraped coconut into the dents in the racks.
You can use a sevanazhi or a bigger press like the one shown below to make the fine strings of the dough.
Keep a pan full of cold water ready to dip your hands.
Dip your hands in water and take a hand full of the dough and knead with the hands to make it soft. There is no need to make the dough too soft. Just shape it and fill into the presser. Apply water in between to prevent the hands for burning.
I have a wonderful helper to help me out in this process. My 6 year old son Farhan. He loves Idiyappam so much, that he says he can help me any time of the day. For him its like driving a car.
We made this 4 times last week. He now says that this has become his favorite. LOL. This was my favorite during my child hood days too.
Pour water into the steamer and place the racks into it.
Steam for 10-15 minutes in medium flame.
Remove from the racks and serve* along with veg or non-veg curry of your choice.
*Best served along with chicken curry and some freshly squeezed coconut milk.
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