Idiyappam (String Hoppers)


Idiyappam, a traditional Kerala breakfast dish, can be included in the group of healthy dishes.  This is my hubby’s favourite breakfast.  Although I used to make it occasionally, I love my co-sister’s preparation.  She used to make soft idiyappams.  Here is her recipe of making soft idiyappams.Ingredients:-

Roasted rice flour (sieved)  2 cups

Water                                      3 cups

Salt                                         to taste

Grated coconut                     1 cup

Oil                                           to grease the plates

Method:-

Boil the water and add salt.  Remove from fire.  Add the rice flour and stir it well. Allow it to cool down slightly.  When it still warm (cools down slightly)  knead the dough very well until it is soft.   If the dough is not soft, add little more warm water and knead well.  Make lemon-sized balls with this dough and keep aside.

 Grease the idiyappam moulds (idly plates) with little oil. Take idiyappam maker.  Put the small-holed disc in it.   Place the balls of dough into the idiyappam maker. 

Turn the handle of the idiyappam maker clockwise and let the dough in the shape of noodles fall on the moulds.  When the mould is filled sprinkle 1 tbsp of grated coconut on top of the idiyappam.   Repeat this process until all the idli moulds filled.

 Stack the filled idli moulds on the idli stand and steam cook for 10 minutes.   After 10 minutes, remove the idli plates from the steamer and allow it to cool.  After cooling slide the idiyappam from the idly plates on to a serving dish.

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Chappathi


Ragi Palappam


Ingredients:-

Ragi Flour                              2 cups

Coconut Milk                          3 cups

Active dry yeast               1/2 teaspoon

Lukewarm water               3/4 cup

Sugar                                      2 teaspoon

Salt                                         to taste

Method:-

Dissolve Yeast and sugar in lukewarm water in a glass tumbler and keep it covered for 15 minutes (for rising).

Mix Ragi, coconut milk, and dissolved yeast.  The batter should be of pouring consistency.  Keep aside for 6 hours (for fermentation).

Add salt and mix well, keep it for another half an hour.

Heat appachatti.

Pour one ladle of batter, swirl around, and cover with the lid.

Cook it until the center is cooked and sides are browned.

Take it from the pan and serve hot.

Wheat Palappam


Try this more healthy variation of traditional palappam.  You can avoid sugar.Ingredients:-

Whole wheat Atta                 2 cups

Coconut Milk                          3 cups

Active dry yeast               1/2 teaspoon

Lukewarm water               3/4 cup

Sugar                                      2 teaspoon

Salt                                         to taste

Method:-

Dissolve Yeast and sugar in lukewarm water in a glass tumbler and keep it covered for 15 minutes (for rising).

Mix Atta, coconut milk, and dissolved yeast.  The batter should be of pouring consistency.  Keep aside for 6 hours (for fermentation).

Add salt and mix well, keep it for another half an hour.

Heat appachatti.

Pour one ladle of batter, swirl around, and cover with the lid.

Cook it until the center is cooked and sides are browned.

Take it from the pan and serve hot.

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NostalgicDelicacies

Sharing my nostalgic recipes