Idiyappam or string hopper is one recipe which I make twice a month.I make it sometimes for tiffin for evening or for breakfast or dinner too.In olden days sevai was made using the traditional sevai nazhi.I have it too at home,but made these with homemade rice flour.the one which uses sevai nazhi method is very tough and I remember me and my bro Prakash helping mom to squeeze the sevai out.Good old days!I make several varieties with sevai and want to post it one by one,so that you can see elaborated pictures to understand clearly.Iam not a sweet person but to start with an idiyappam recipe this sounded fare.this one is served with coconut milk.It is highly popular in Kerala and Sri Lanka too.So here goes an easy version of the very traditional idiyappam my way.Do try out and let me know..
INGREDIENTS
| Home made Rice Flour | 1 cup |
| Water | 1 1/4 cup |
| Salt | 1/4 tsp |
| Oil | 1/2 tsp |
| Sugar | as per taste |
| Grated Coconut | 1/2 cup |
| Cardamom Powder | 1/4 tsp |
HOW TO MAKE
- Boil water and add salt and oil.Take rice flour in a vessel.Add water slowly.Mix well without forming lumps.Water should be warm.Roll into equal propotions.
- Take omapodi press/achhu and place the rice dough inside.Grease an idli mould and squeeze out the rice flour mixture on the idli moulds.Steam for 5-7 minutes.Take out.
- Serve with coconut milk.For extracting coconut milk,grind grated coconut and add a little water and sieve.Heat slightly and add sugar and cardamon powder.Mix with freshly made idiayappam and enjpy.
Notes
- You can add plain milk too.
- Adding nuts will have an added taste.
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wow looks so kool and delicious
Rice flour is the roasted one which is wet?
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