Idiyappam with coconut milk
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Steamed nests of fine rice-flour noodles, eaten for breakfast with sweetened coconut milk or a curry.
Region: Puducherry, Tamil Nadu and KeralaOccasion: Breakfast or dinnerTime: 40 minServes: 4Vegan
Ingredients
- 2 cups roasted rice flour (idiyappam flour)
- 2¼ cups water
- 1 tsp coconut oil
- ½ tsp salt
- To serve: 1½ cups coconut milk with 3 tbsp sugar or jaggery and a pinch of cardamom, or a curry
Method
- Boil the water with salt and oil. Pour it slowly over the rice flour, stirring with a spoon.
- When cool enough to handle, knead into a soft, smooth dough.
- Fill an idiyappam press (sevai nazhi) and press the strings in circles onto greased idli plates.
- Steam for 8–10 minutes.
- Serve with sweetened coconut milk, or with kuzhambu or the Creole assad.
History
String hoppers are made across the far south of India and in Sri Lanka; in Puducherry they are a common breakfast and dinner.
Significance
Idiyappam with coconut milk is a gentle, light meal for children and elders, and with curry it is a festive breakfast.