Idiyappam is a simple, delicious and no-frills dish served for breakfast. Known by several names, they are popularly called as steamed string hoppers and is usually made with rice flour. A staple of the Kerala cuisine, they can be eaten plain or served with a curry or coconut milk. There are various regional variations to this – some sweet and some savoury.
- 1 cup Rice Flour
- 1/2 tbsp Butter
- 1 cup Coconut Milk
- 1/4 tsp Cardamom Powder
- Salt as per taste
- Sugar as per taste
- Add salt, butter to the rice flour and mix well.
- Sprinkle little water and knead to a smooth, thick dough.
- Add some of the dough to an idiyappam press and press on to a greased banana leaf or plate.
- Steam cook the prepared idiyappam and transfer to a plate.
- Serve with coconut milk.
To make Vegetable Idiyappam, saute some chopped carrots, cabbage, spring onions and green chillies in 1 tsp of ghee. Combine this with the cooked idiyappam and mix gently.
To make Savoury Idiyappam, heat 1/2 tsp of oil in a pan. Add 1 chopped onion, 1 finely chopped green chillies and saute until onions turn golden. Mix this with the idiyappam and garnish with some coriander leaves before serving.
To make Milagu Jeera Idiyappam (Pepper Cumin Rice Noodles), mix 1 tsp black pepper powder, 1 tsp cumin powder and a pinch of asafoetida powder with 3 to 4 tsp of ghee in a pan. Stir-fry for 30 seconds. Mix this with the idiyappam and serve.
To make Tomato Idiyappam, heat 2 tsp of oil in a pan. Add 200 gms chopped tomatoes, 2 tsp ginger garlic paste, 1/2 tsp garam masala powder and a pinch of salt. Cook for 2 to 3 minutes and add the idiyappam. Mix gently and serve.
To make Pudina Idiyappam (Mint Rice Noodles), heat 2 to 3 tsp ghee in a pan. Fry 1 tsp mustard seeds for 20 seconds. Add 1 cup finely chopped onions, 2 chopped green chillies and 1 tsp roasted gram. Stir-fry for a minute. Add 1 cup chopped mint leaves and stir well for 30 seconds. Now add the cooked idiyappam and mix gently.