Idiyappams are another favourite breakfast dish in our house :) The name Idiyappam derives from Malayalam/Tamil word 'idi' meaning 'broken down' and 'appam' meaning 'pancake'. According to food historian K.T. Acharya, they were known in 'ancient Tamil country' as early as in 1st century A.D. They have different versions across South India and also in Sri Lanka, where they are called 'string hoppers'. The Mangalorean Catholic version of Idiyappam is called 'Sheviyo' and differs from Idiyappams in the process of making them as well as in the thickness of these steamed rice noodles. The Kodava people call idiyappam as 'noolputtu' where 'nool' means thread.
Preparation time - 20 minutes
Cooking time - 15 minutes for one set + 15 minutes for coconut milk
Ingredients:
Rice flour - 2 cups
Salt - to taste
Grated coconut - 1 cup
Oil - 1 tsp
Method :
1. In a bowl add the rice flour and add the hot water with salt and oil. Knead well to a smooth dough.
2. Take a handful of the dough and put it in the idiappam maker. Put a little of the grated coconut at the base of each of the plates. Now squeeze the dough from the idiyappam maker on top of the grated coconut .
3. Heat the idiyappam cooker with 2 cups of water, place the plate stand and close the lid. Steam till you get 2-3 whistles. Simmer for 5 minutes. Put off the heat.
4. When cool scoop the idiyappams from the plates. Serve hot with coconut milk or egg curry.
For the coconut milk :
Grate 1/2 a coconut and blend it in a milk extracter and strain. To this milk add 2 tbsp of jaggery and 2 pinches of cardamom powder. Mix well.
Note: Idiyappams can be made in Idli trays too :)
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