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Idiyappam' (Tamil: இடியாப்பம்), (Sinhala: ඉඳි ආප්ප), (Malayalam: ഇടിയപ്പം) or string hoppers is a traditional Tamil , Sri Lankan and Kerala food consisting of rice flour pressed into noodle form and then steamed.
Idiyappam is culinary specialty in Kerala, Sri Lanka, Tamil Nadu and coastal areas of Karnataka (especially in the districts of Dakshina Kannada and Udupi) It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil words idi, meaning 'broken down', and appam, meaning "pancake". Pronounced as e-di-aa-ppam in tamil and e-di- ap-pam The dish is also, less frequently, called noolappam or noolputtu from the Tamil word nool, meaning "string or thread". In coastal areas of Karnataka it is also termed semige.
It is made of rice flour or ragi flour (Finger millet 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 served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerala. It is not usually served at lunch. In Tamil Nadu and other parts of Kerala, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue.
Method of preparation
Mix rice or wheat flour with hot water, optionally add ghee, season with salt. Knead into a smooth dough. Fill an 'idiyappam' press or a sieve with the dough and press the noodles onto banana leaves or directly into an idli steamer. Add a little grated coconut if desired. Steam for 5–10 minutes.
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