Idiyappam | String Hoppers | Nool Appam
Idiyappam, also known as string hoppers, are a South Indian and Sri Lankan rice based noodles served with coconut milk or vegetable stew.
Equipment
- 1 Idiyappam Press
- 1 Idli Steamer
Ingredients
- 1 cup Rice Flour (120g)
- ½ tsp Salt
- 1 tbsp Cooking Oil
- 2 cups Hot Water
- 1 tbsp Cooking oil (for kneading and applying to the press)
Instructions
- Take 2 cups of water and bring it to a boil. Turn off and keep aside.
- To a bowl, add rice flour, salt and oil. Mix well until combined.
- Slowly add the hot water to the rice flour and mix well with a spatula until all the water gets absorbed well. Close the bowl with a lid and leave aside for 10 minutes. It is Ok if all the flour is not combined well. .
- After 10 minutes, once the flour and water have cooled down, start kneading the rice dough with a little oil spread on your hand.
- If you feel the dough is too wet, add 1 or 2 tablespoons of rice flour. If you feel the dough is too dry, sprinkle some water until the consistency is right.
- Knead the dough until you get it to a playdough consistency - neither wet nor dry. Cover and keep aside. If the dough is too wet, the Idiyappam will fall apart and be sticky once steamed. If the dough is too dry and hard, it will be hard squeeze out in the Idiyappam press.
- Get the idli steamer ready by adding the water to the bottom of the pan and allowing it to come to a slow boil.
- Using the noodles plate inside the Idiyappam press, add rice dough 3/4 of the way and squeeze out idiyappams on to an Idli plate.
- Steam cook for five minutes or until you can see that the surface of the Idiyappam is glossy.
- Remove from the idli steamer and serve it hot with some veg stew.