Authentic Sorghum Idiyappam Recipe – Steamed String Hoppers

Last Updated on 2 months by Neha Deshmukh

Authentic Sorghum Idiyappam Recipe – Steamed String Hoppers

Introduction

There’s just something so comforting about a plate of fluffy, warm idiyappam. Growing up, my grandmother would make these almost every Sunday, and the aroma would fill the entire house! Today, I’m sharing my version – a simple, authentic sorghum idiyappam recipe that’s surprisingly easy to make at home. These steamed string hoppers are a South Indian staple, and using sorghum flour (chola maavu) adds a lovely nutty flavour and a healthy boost. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. It’s a fantastic way to enjoy a traditional South Indian breakfast or snack. Plus, sorghum is a wonderfully nutritious grain, making this a guilt-free treat! You’ll love how easily the dough comes together and how beautifully the idiyappam steam up.

Ingredients

• 2 cups chola maavu (sorghum flour) – approximately 200g
• 0.5 teaspoon salt – about 3g
• 1-1.5 cups water – 240-360ml
• A little oil – for greasing

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Chola Maavu (Sorghum Flour): Health Benefits & Regional Uses

Sorghum flour, or chola maavu, is a powerhouse of nutrients. It’s gluten-free, rich in fibre, and has a lower glycemic index than wheat flour. In South India, it’s used in a variety of dishes, from porridge to rotis, and of course, idiyappam! You can usually find it at Indian grocery stores or online.

Salt: Type & Importance

I prefer using regular table salt, but you can also use sea salt or Himalayan pink salt. Salt enhances the flavour and helps with the dough’s elasticity.

Water: Temperature & Impact on Dough

The water should be warm, but not hot. Warm water helps the sorghum flour bind better. Start with 1 cup and add more gradually – you want a pliable, but not sticky, dough.

Oil: Choosing the Right Oil for Steaming

Any neutral-flavoured oil will work for greasing the idli plates. Coconut oil adds a subtle flavour, but vegetable oil or sunflower oil are perfectly fine too.

Step-By-Step Instructions

Alright, let’s make some idiyappam!

1. In a large bowl, combine the sorghum flour and salt.
2. Gradually add the warm water, mixing with your hands.
3. Knead the dough for about 5-7 minutes until it’s smooth and pliable. It should feel similar to playdough.
4. Lightly grease your hands with oil. Shape the dough into small, even-sized balls.
5. Load one ball into your idiyappam maker (press).
6. Press the idiyappam onto lightly oiled idli plates. Don’t overcrowd the plates!
7. Steam the idli plates in a steamer for 10 minutes. Make sure there’s enough water in the steamer.
8. Let the idiyappam rest for 5 minutes after steaming. This helps them firm up.
9. Serve hot with your favourite accompaniment!

Expert Tips

A few little things can make a big difference.

Achieving the Perfect Dough Consistency

The dough is key! It shouldn’t be too dry or too sticky. If it’s too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a tablespoon of sorghum flour.

Steaming Time & Avoiding Stickiness

Steaming for exactly 10 minutes usually does the trick. If the idiyappam are sticking to the plates, make sure you’ve oiled them generously enough.

Troubleshooting Common Issues

• Idiyappam are too hard: You may have over-steamed them, or the dough was too dry.
• Idiyappam are sticky: The dough was likely too wet.
• Idiyappam are breaking: The dough wasn’t kneaded enough.

Variations

Let’s get creative!

Vegan Idiyappam

This recipe is naturally vegan! Just ensure your accompaniments (like coconut milk) are also vegan-friendly.

Gluten-Free Idiyappam (Naturally Gluten-Free!)

Sorghum flour is naturally gluten-free, making this recipe perfect for those with gluten sensitivities.

Spice Level: Adding a Hint of Spice

My friend, Priya, loves to add a pinch of asafoetida (hing) to the dough for a subtle savoury flavour. You could also add a finely chopped green chilli for a little heat!

Festival Adaptations: Serving Idiyappam During Special Occasions

During festivals, my family loves to serve idiyappam with a special sweet coconut milk – made with jaggery and cardamom. It’s a real treat!

Serving Suggestions

So many delicious ways to enjoy these!

Traditional Pairings with Coconut Milk & Stew

Traditionally, idiyappam are served with coconut milk (kerala style is my favourite!) or a flavourful vegetable stew. The creamy coconut milk complements the mild flavour of the idiyappam beautifully.

Modern Serving Ideas

Try serving idiyappam with a spicy chickpea curry, a lentil-based sambar, or even a simple tomato chutney. They’re also delicious with a dollop of ghee and a sprinkle of grated coconut.

Storage Instructions

Storing Leftover Idiyappam

Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating Idiyappam: Best Methods

The best way to reheat idiyappam is to steam them again for a few minutes. You can also microwave them for a short burst, but they might lose some of their fluffiness. A quick pan-fry also works well for a slightly crispy texture.

FAQs

Got questions? I’ve got answers!

What is Chola Maavu and where can I find it?

Chola maavu is sorghum flour, a gluten-free flour made from sorghum grains. You can find it at most Indian grocery stores, health food stores, or online retailers.

Can I use a different flour instead of sorghum flour?

While sorghum flour gives the most authentic flavour and texture, you can experiment with other gluten-free flours like rice flour or millet flour. The texture might be slightly different.

How do I know if the idiyappam dough is kneaded enough?

The dough should be smooth, pliable, and not sticky. It should spring back slightly when you press it.

What if I don’t have an idiyappam maker?

You can try using a piping bag with a small round nozzle, or even a clean, empty ketchup bottle with the nozzle open. It will take a bit more effort, but it’s possible!

How can I prevent the idiyappam from becoming hard after steaming?

Make sure you don’t over-steam them, and let them rest for a few minutes after steaming. Storing them properly in an airtight container also helps.