IDIYAPPAM RECIPE

Idiyappam is also known as string hopper,nool puttu,nool appam and sevai.It is originated from the Indian states Tamilnadu and Kerala.My mom prepared idiyappam using idle rice or pulungal arisi.After grinding the rice we get a liquid batter,to make idiyappam we need a thick dough,so cook the liquid batter until it is thick and combined well.Once we prepare the dough fill an Idiappam press or sieve with the dough and squeeze the noodles onto the idle plate and steam it using a idle steamer.Add little grated coconut on top if you want. My mom usually make this Idiyappam as a breakfast and served with masala chutney.Do try this recipe and let me know how it will turned out to you.Now let's check out the recipe...

PREPARATION TIME:30 min

COOKING TIME:7 to 10 min

SERVING:20 Idiyappam

INGREDIENTS:

Idli rice / pulungal arisi - 2 cups

Water as required

Salt as required

Grated coconut as required for garnishing

Coconut oil - 1/2 cup

METHOD:

Soak 2 cups of idle rice for 2 hours.After 2 hours grind the soaked rice with required salt and water until it is very smooth and keep aside.
Clean the excess batter with 2 cups of water and collected in a separate bowl.
Heat 1/2 cup of coconut oil in a kadai,add grounded idiyappam batter and the mixture of collected idiyappam batter and water.Stir continuously.
After few min batter gets thickened and combined well to form thick dough.It dosen't stick to the bottom now switch off the flame and keep aside.
After cools down,fill the idiyappam maker with required amount of dough and close the lid.
Spread a clean muslin cloth on the idli plate,add grated coconut into the plate,squeeze the batter onto the idle plate,spread some grated coconut on top.
Steam it using a idle pot until it is cooked,after 5 to 7 min it is perfectly done.Take it ot and transfer it into a plate.
Tasty and soft idiyappam is ready.