Idiyappam

Cooked idiyappams on a plate

Idiyappam (Tamil: இடியாப்ப‌ம், Malayalam: ഇടിയപ്പം, Sinhala: ඉඳි ආප්ප) (or string hoppers) is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka(Specially in Dakshina Kannada district and Udupi District). It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the word for string, nool or noolu in the major four languages in Southern part of India, but is most commonly known as idiyappam or string hoppers. Known as Semige in Coastal areas of Karnataka. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served with sweetened coconut milk in Malabar region of Kerala. It is not usually served at lunch. Using wheat flour in preparation gives it a brownish hue.

Method of preparation

Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam

Mix rice flour with hot water, ghee and salt. Knead it into a smooth dough. Fill an 'idiyappam' presser/sieve with the dough and press it on to banana leaves and steam or press it directly on to an idli steamer, and steam for 5–10 minutes. Some people add a little grated coconut on top before steaming for better taste. It can also be made using wheat flour and without added ghee as done in Sri Lanka.

References

External links

• How to make idiyappam
• Sri Lanka Iddiyappam
• Easy Iddiyappam Maker