Last Updated on 4 months by Neha Deshmukh

Idiyappam & Potato Stew Recipe – Kerala-Style Steamed Rice Noodles

Introduction

Oh, idiyappam and potato stew! This combo is pure comfort food for me. It instantly transports me back to my childhood, visiting my grandmother in Kerala. The delicate rice noodles paired with the creamy, subtly spiced stew… honestly, it’s a hug in a bowl. I’m so excited to share my version of this classic Kerala dish with you. It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. Idiyappam, also known as string hoppers, are incredibly light and fluffy. They’re perfect for soaking up the flavorful potato stew. The stew itself is a beautiful balance of spices, coconut milk, and tender potatoes. It’s a dish that’s both satisfying and comforting, and it’s surprisingly versatile.

Ingredients

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

• 2 cups rice flour
• 3 cups boiled water
• 1 pinch salt
• 2 tsp ghee/oil
• 6 potatoes
• 2 cups coconut milk
• 2 onions
• 1 tsp grated ginger
• 2 garlic cloves
• 3 green chillies
• 1 tsp pepper powder
• 2 tsp ghee/oil (for the stew)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Rice Flour Varieties

There are a few different types of rice flour you can use. I prefer using idiyappam flour if I can find it – it’s specifically milled for this dish and gives the best texture. If you can’t find it, regular fine rice flour works well too. Avoid coarse rice flour, as it won’t give you the same delicate noodles.

The Importance of Ghee/Oil in Idiyappam

Ghee (or oil) is crucial for the idiyappam dough. It adds a subtle richness and helps to create a pliable dough that’s easy to press. Don’t skip this!

Regional Variations in Potato Stew Spices

Kerala potato stew is known for its mild, fragrant spices. But, every family has their own little twist! Some add a pinch of turmeric, others a dash of cinnamon. Feel free to experiment and make it your own.

Coconut Milk – Fresh vs. Canned

Freshly squeezed coconut milk is always best, if you can get it. It has a richer, more complex flavor. However, good quality canned coconut milk works perfectly well. Look for a brand with a high fat content for the creamiest stew.

Green Chillies – Spice Level Considerations

Green chillies can vary quite a bit in heat. Start with fewer chillies if you’re sensitive to spice, and add more to taste. You can also remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Idiyappam Dough: In a large bowl, combine the rice flour and salt. Gradually add the hot water, mixing continuously until a pliable dough forms. Add the ghee/oil and knead well for a few minutes. The dough should be soft and smooth, but not sticky.
2. Shape the Idiyappam: Load the dough into your idiyappam maker (press). Press the dough onto lightly greased steamer plates.
3. Steam the Idiyappam: Steam for 8-10 minutes, or until the idiyappam is cooked through and translucent.
4. Prepare the Potato Stew: Boil the potatoes until they’re tender. While the potatoes are boiling, coarsely grind the green chillies, ginger, garlic, and pepper.
5. Sauté the Spices: Heat the oil in a pan and sauté the spice paste until fragrant. Add the sliced onions and cook until translucent.
6. Combine and Simmer: Add the boiled potatoes and stir well. Pour in the coconut milk and heat gently, without letting it boil. Season with salt to taste.
7. Serve: Serve the hot potato stew with freshly steamed idiyappam.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Idiyappam Texture

The key to perfect idiyappam is the dough consistency. It should be soft and pliable, but not sticky. If it’s too dry, add a little more hot water, a teaspoon at a time.

Tips for a Creamy Potato Stew

Don’t boil the stew after adding the coconut milk! This can cause it to separate. Gentle simmering is all you need.

Preventing Idiyappam from Sticking

Grease the steamer plates well before pressing the idiyappam. You can also lightly dust them with rice flour.

Steaming Time Adjustments

Steaming time may vary depending on your steamer. Check the idiyappam after 8 minutes. They’re done when they’re translucent and cooked through.

Variations

Let’s get creative!

Vegan Idiyappam & Potato Stew

Easily made vegan! Simply substitute the ghee with coconut oil in both the idiyappam dough and the stew.

Gluten-Free Adaptations

This recipe is naturally gluten-free, as long as you use pure rice flour.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of green chillies to control the spice level. For a mild stew, use just one chilli or remove the seeds. For a fiery kick, add a few extra! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Onam, Vishu)

Idiyappam and potato stew are often served during Onam and Vishu in Kerala. You can make a larger batch and serve it as part of a traditional sadya (feast).

Serving Suggestions

Idiyappam and potato stew are delicious on their own, but you can also serve them with:

• A side of papadums
• Pickled onions
• A sprinkle of curry leaves

Storage Instructions

Idiyappam Storage

Steamed idiyappam is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving.

Potato Stew Storage

The potato stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

FAQs

Let’s answer some common questions:

What type of rice flour is best for idiyappam?

Idiyappam flour is ideal, but fine rice flour works well too.

Can I make idiyappam dough ahead of time?

You can make the dough a few hours ahead of time and store it covered in the refrigerator. Bring it to room temperature before pressing.

How do I know when the idiyappam is perfectly steamed?

The idiyappam will be translucent and cooked through. It should feel soft and springy to the touch.

Can I use a different vegetable in the stew instead of potatoes?

Absolutely! Carrots, peas, or beans would all be delicious additions.

What is the best way to reheat idiyappam?

Steaming is the best way to reheat idiyappam, as it will restore its fluffy texture. Microwaving is also an option, but it may not be as good.

Is coconut milk essential for the potato stew?

While you can use a substitute like cashew cream, coconut milk is what gives the stew its signature flavor and creamy texture. It’s really worth using!