Idiyappam or string hoppers is a rice flour based dish popular both in Tamilnadu and Kerala. The difference is,in Tamilnadu it's served with sweetened coconut milk whereas in Kerala a spicy egg or chicken curry is accompanied.
Idiyappam needs the processed rice flour and is made in large quantities in most of the households.I usually get my Idiyappam flour from India and use it.Once in a while I make it on my own here if I needed.
Back in India in my house large quantity of rice is soaked for an hour or two then drained and dried in a shade for 30-40 minutes.The damp rice is powdered in a commercial mill.Then the rice flour is either dry roasted or steamed,after that the flour is dried in the sunlight for 2-3 days.Then its stored in an airtight container for future use.Though the process of making rice flour is time consuming,the output of idiyappam is very soft and tasty.
Coming to the pictures,it was a real hard time for me to click and clicking a white dish is bit difficult.Also I don't have any dark colored plate,the white colored dish was not appealing with the plate I used.Will update the pictures soon with some dark props.
- While roasting the flour,keep the flame in a medium and stir it continuously to avoid burning and color change.
- If you are making the flour in large quantity,powder the rice and roast the flour in batches.
- After the dough is made cover the dough with a plate or damp cloth to prevent drying..
- While squeezing the idiyappam on the idly plate, do not layer it so much.
- Do not cook the idiyappam for too long time,it cooks very fast.
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