Idiyappam -Sevai – String hopper recipe -How to make Idiyappam-Idiyappam flour

Soak raw rice in water for 4-5 hours, drain the water completely.

Spread it on a cloth for 15-20 minutes. (the rice should not dry fully but should be slightly moist)

Then get the wet rice ground in the wet rice grinder in the flour mill or rice mill.

After getting it ground, dry roast the rice flour in batches until you get a sandy texture. (Do not over roast the flour till it changes colour)

Spread it on a wide plate to cool.

After it cools, sieve it and store it in an air tight container or stainless steel box at room temperature. Make sure that there is no moisture in the flour before storing.

Our Homemade Idiyappam flour is ready.Use it whenever required to make idiyappams.

Boil water well, add salt and oil to it. Add the boiling water little by little to the rice flour and make a soft dough. Knead it well and make idiyappam when it is a little hot.

Boil water well, add salt and oil to it. Once water starts boiling, reduce the heat to low, add the homemade idiyappam flour, stirring continuously. Mix well, so that there is no dry flour.

Cook for 2 minutes.

Turn off the heat. Let it cool slightly. Make idiyappam when it is WARM.

Grease the inside of an idiyappam maker and the idiyappam plate or idli mould with oil and keep it ready.

Boil water in the steamer and keep it ready before making the idiyappam.

Fill the idiyappam maker with the prepared dough and press it in a circular motion on idly plate or idiyappam place, in the form of long strings.

Place it in a steamer and steam cook for 10-15 minutes. You can use idli cooker  or pressure cooker (without weight) for steaming.

The basic idiyappam is ready.

It can be served as such with vegetable stew, potato stew, sweetened coconut milk, coconut chutney, any kurma or any gravy of your choice.