Idiyappam
Pure white rice race! South Indian string hopper scented with tropical coconut
Description
A pure white staple loved in Kerala and Tamil Nadu, extruding rice flour dough kneaded with hot water into ultra-thin noodles using a special press, steamed fluffily.
Restaurants serving Idiyappam
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice flour
- Coconut fine(shredded)
- Salt
- Water
- Oil
Instructions
- Put rice flour and salt in a bowl, firmly knead into a smooth dough of earlobe softness while gradually adding hot water.
- Stuff dough into an 'Idiyappam Maker (special extruder with fine holes)'.
- Extrude dough in circular motions into thin noodles onto a lightly oiled steamer (or Idli mold). Sprinkle coconut fine (shredded coconut) on top, steam over medium heat for 5-
- mins to finish.
Learn more Spice, substitutes, tips
Key spices
Rustic rice aroma and faint sweet coconut smell
Substitutes at Japanese supermarkets
Somen or rice vermicelli (as a texture sub)
Pairing
Vegetable Stew、Sweet coconut milk
Trivia
[Trend] Also known as 'String Hoppers'. Highly digestible, preferred for light breakfasts or dinners. Eaten as a national dish in Sri Lanka too, making you feel the food culture connection between South India and Sri Lanka.
Eating tips & etiquette
[Unique Eating] Besides pairing with spicy curry, dip it in sweetened coconut milk to eat like a sweet or dessert!
Allergen
None