Idiyappam

Cooked idiyappams on a plate

Idiyappam (Tamil: இடியாப்ப‌ம், Malayalam: ഇടിയപ്പം, Sinhala: ඉඳි ආප්ප) (or string hoppers) is a culinary specialty in Kerala, some parts of Tamil Nadu, and coastal areas of Karnataka (especially in the districts of Dakshina Kannada and Udupi). 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 India, but is most commonly known as idiyappam or string hoppers. It is known as semige in the 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 the 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.

External links

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