Idiyappam with Vegetable Stew Recipe – Kerala String Hoppers

Last Updated on 2 months by Neha Deshmukh

Idiyappam with Vegetable Stew Recipe – Kerala String Hoppers

Introduction

Oh, Idiyappam! These delicate, string-like hoppers are a breakfast staple in Kerala, and honestly, once you try them, you’ll be hooked. I remember the first time I had idiyappam – it was at my aunt’s house in Kochi, served with a fragrant vegetable stew. The combination was pure magic! It’s a little bit of work, but trust me, the end result is so worth it. This recipe brings that same comforting, flavorful experience right to your kitchen.

Why You’ll Love This Recipe

This idiyappam and stew recipe isn’t just about a delicious meal; it’s about experiencing a little piece of Kerala’s culinary heart. It’s light yet satisfying, subtly sweet from the rice flour, and beautifully complemented by the creamy, spiced vegetable stew. Plus, it’s a fantastic way to impress your friends and family with something a little different!

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 2 cup rice flour / idiyappam flour
• ½ tsp salt (or to taste)
• 3 cup water
• 1 tsp oil (for the dough)
• 2 tbsp oil (for the stew)
• 4 cardamom pods
• 1 inch cinnamon stick
• 4 cloves
• ½ tsp pepper (or to taste)
• 4 shallots, finely chopped
• 2 green chilies, slit lengthwise
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 potato, chopped
• ½ cup peas (fresh or frozen)
• 6 beans, chopped
• 2 cup thin coconut milk
• 1 ½ cup thick coconut milk

Ingredient Notes

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

• Idiyappam Flour: This is key! It’s a specific type of rice flour, finely ground, and often available at Indian grocery stores. Don’t substitute with regular rice flour – it won’t give you the same texture.
• Spice Levels: Kerala cuisine can range from mild to spicy. Feel free to adjust the amount of chili and pepper to your liking. My family prefers a gentle warmth, so I usually stick to 2 chilies.
• Coconut Milk: Using both thin and thick coconut milk is crucial for the stew’s texture. The thin milk creates a light base, while the thick milk adds richness and creaminess. You can find both at most Asian or Indian grocery stores. If you’re using canned, full-fat coconut milk is best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, mix the rice flour and salt. Gradually add the water, mixing with your hand. Then, add the 1 tsp of oil and knead until you have a smooth, pliable dough. It should be soft but not sticky.
2. Shape the Idiyappam: Grease a few plates with a little oil. Fill your idiyappam mould with the dough and press it onto the plates, creating spiral-shaped noodles. Don’t worry if they aren’t perfect – they’ll still taste amazing!
3. Steam the Idiyappam: Steam the idiyappam for 7-10 minutes, or until they are cooked through and translucent. Set them aside, keeping them covered to prevent them from drying out.
4. Start the Stew: Heat the 2 tbsp of oil in a pot. Add the cardamom pods, cinnamon stick, cloves, and pepper. Let them sizzle for a minute until fragrant.
5. Build the Flavor: Add the shallots, green chilies, ginger, garlic, and curry leaves to the pot. Sauté until the shallots are golden brown.
6. Add the Vegetables: Add the chopped carrot, potato, peas, and beans. Sauté briefly for about 3-5 minutes.
7. Simmer in Coconut Milk: Pour in the thin coconut milk and simmer until the vegetables are tender, about 10-15 minutes.
8. Finish the Stew: Stir in the thick coconut milk and heat gently. Don’t let it boil!
9. Serve: Serve the warm vegetable stew with the steamed idiyappam.

Expert Tips

• Dough Consistency: If the dough is too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a little more rice flour.
• Steaming: Make sure your steamer has enough water and that the idiyappam aren’t touching each other on the plates.
• Stew Thickness: If you prefer a thicker stew, you can add a teaspoon of cornstarch mixed with a little water towards the end of cooking.

Variations

• Vegan Adaptation: Substitute the oil with vegan ghee or another plant-based oil.
• Gluten-Free: Idiyappam is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments: Reduce or increase the amount of chili and pepper to suit your taste.
• Onam/Kerala Festival Adaptations: During Onam, idiyappam is often served with a sweeter coconut milk stew and various side dishes.

Serving Suggestions

Idiyappam and vegetable stew is a complete meal on its own, but you can also serve it with:

• A side of papadums (Indian crispy wafers)
• A dollop of yogurt
• Pickled onions

Storage Instructions

• Idiyappam: Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving.
• Stew: The vegetable stew can also be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

FAQs

• What is Idiyappam flour and where can I find it? Idiyappam flour is a finely ground rice flour specifically used for making idiyappam. You can find it at most Indian grocery stores or online.
• Can I make the dough ahead of time? Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before shaping.
• What kind of vegetables are traditionally used in the stew? Traditionally, the stew includes carrots, potatoes, peas, and beans. However, you can add other vegetables like cauliflower, cabbage, or pumpkin.
• How do I get the perfect spiral shape when pressing the idiyappam? Practice makes perfect! Make sure the mould is well-filled and apply even pressure when pressing.
• Can I use canned coconut milk, and if so, what kind is best? Yes, you can! Full-fat canned coconut milk is best for a richer, creamier stew. Look for brands with a high coconut content.