Last Updated on 4 months by Neha Deshmukh

Idiyappam Recipe – Authentic South Indian String Hoppers with Gingely Oil

Hey everyone! If you’ve ever dreamt of fluffy, delicate string hoppers – those beautiful South Indian noodles – then you’re in the right place. Idiyappam (pronounced ee-dee-yah-pahm) is a breakfast staple in many South Indian homes, and honestly, once you learn how to make them, you’ll be hooked. I remember the first time I tried making these; it took a couple of attempts to get the hang of it, but the reward is so worth it! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This idiyappam recipe is all about authenticity and simplicity. We’re using the traditional method with gingely oil, which gives it that unique flavour and lovely texture. It’s surprisingly easy once you get the feel for the dough, and the result is a light, fluffy, and incredibly satisfying breakfast or snack. Plus, it’s naturally vegan and gluten-free – win-win!

Ingredients

Here’s what you’ll need to make these delightful string hoppers:

• 1 cup rice flour
• 1.3-1.5 cups water
• 1 tsp gingely oil (sesame oil)
• Salt as needed

Ingredient Notes

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

• Gingely Oil: Don’t skip this! Gingely oil (also known as sesame oil) is key to the authentic flavour and gives the idiyappam a beautiful sheen. It adds a nutty aroma that’s just divine.
• Rice Flour: I highly recommend using idli rice flour for the best results. It’s a bit finer than regular rice flour and creates a softer texture. You can find it at most Indian grocery stores.
• Water Temperature: The water needs to be hot, but not boiling. We want it hot enough to partially cook the rice flour, but not so hot that it makes the dough tough.
• Salt: Adjust the salt to your liking. Start with a pinch and add more as needed. Remember, you can always add, but you can’t take away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the water with the gingely oil until you see small bubbles forming – about 2-3 minutes. We don’t want a full rolling boil, just a gentle simmer.
2. Now, gradually pour the hot water into the rice flour and salt. Use a ladle and mix continuously. This is where the dough starts to come together.
3. Knead the warm dough until it’s smooth and no longer sticky. It should be soft and pliable. If it’s too dry, add a tiny bit more hot water, a teaspoon at a time.
4. Cover the dough with a wet cloth to prevent it from drying out. This is important!
5. Grease your idiyappam press generously with oil. Then, fill it with the dough.
6. Press the idiyappam onto greased idli plates or a flat steamer tray. Don’t worry if they aren’t perfect at first – practice makes perfect!
7. Steam in boiling water for 2-3 minutes, or until the idiyappam is cooked through. You’ll know they’re ready when they become translucent.
8. Serve hot with your favourite accompaniments!

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

• Dough Consistency: The dough should be soft and pliable, like playdough. If it’s too hard, the idiyappam will be brittle. Too soft, and they’ll be sticky and difficult to press.
• Pressing Technique: Apply even pressure when pressing the idiyappam. This will ensure uniform strands.
• Steaming: Make sure the water is boiling vigorously before you start steaming. This prevents the idiyappam from sticking to the steamer.
• Covering the Dough: Seriously, don’t skip covering the dough! It dries out fast, and you’ll end up with a crumbly mess.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: It’s also naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level: My friend loves adding a pinch of chilli flakes to the dough for a little kick.
• Regional Variations: In Kerala, idiyappam is often served with egg curry. In Tamil Nadu, it’s more common to enjoy it with a simple coconut chutney.

Serving Suggestions

Idiyappam is incredibly versatile. Here are some of my favourite ways to serve it:

• Coconut Milk: A classic pairing!
• Kurma: A flavourful vegetable stew.
• Vegetable Stew: Another delicious option.
• Chutneys: Coconut chutney, coriander chutney, or any chutney you love.

Storage Instructions

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 them again for a few minutes.

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Idiyappam? Idli rice flour is highly recommended for the softest texture.
• Can I make the dough ahead of time? You can, but it’s best to make it shortly before you plan to steam it. If you do make it ahead, keep it covered with a wet cloth and use it within a few hours.
• How do I prevent the Idiyappam from sticking to the steamer? Grease the idli plates or steamer tray very well. Also, ensure the water is boiling vigorously before steaming.
• What is Gingely oil and can I substitute it? Gingely oil is sesame oil. While you can substitute with another neutral oil in a pinch, it won’t have the same authentic flavour.
• How do I know when the Idiyappam is fully cooked? They will become translucent and slightly firm to the touch.