Love For Idiyappam/spring hoppers

 

Love for idiyappam.....

Today was  fresh and beautiful morning as i slept more than 7 hours. Realised it’s been quite some time i had sleapt so well.Whenever i am happy i am more then ready to try out a new recipe.Ever since i got 1 kg rice flour in my kitchen my craving for idiyappam got stronger. All credit goes to my dear husband who got me two packets of rice flour thinking it was maida.

But we must make most of it, with what all we have available. I was gifted a traditional iddiyappam maker by a friend. I have used it to make chakali coupleof times.But today i decided to try this. If you look at it, you wonder it must be difficult but trust me it super easy.

Idiyappams are known string hoppers and famous in Southern India and Srilanka...mostly cherished with coconut flavoured curries.

Lets try the new recipe... 

INGREDIENTS

• 1 cup rice flour 

• 1¼ cup water

• salt to taste

• 1 tsp oil

INSTRUCTIONS

1. In a pan take 1¼ cup of water.

2. also add salt and oil.

3. stir well and get water to boil

4. Reduce the flame, and add rice flour (roast it slightly and keep)

5. mix continuously till the dough is formed just like rice vada.

6. Turn off the flame and rest for 5 minutes.

7. Now with wet hands, knead and combine the dough together.

8. Be careful, dough will be super-hot.

9. Take noodle mould and fix to the chakli maker.

10. Grease the chakli maker with oil from inside and fix.

11. Make a cylindrical shape out of dough and place the dough inside maker. keep covered the rest dough else they will turn hard.

12. Tighten the lid and start preparing idiyappam.

13. On the greased idli plate press in circular motion.

14. Let it steam it for 10 minutes.

15. Serve idiyappam with tomato rasam or veg korma or sweet and topped with coconut oil.

You can also put some grated cononut on the idli base, its optional.