Idiyappam Recipe – Coconut Seasoned String Hoppers with Cashews

Last Updated on 4 months by Neha Deshmukh

Idiyappam Recipe – Coconut Seasoned String Hoppers with Cashews

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast. And honestly, few things beat a plate of fluffy, warm idiyappam, especially when it’s tossed in a fragrant coconut seasoning. I remember the first time I tried making idiyappam – it felt a little daunting, but trust me, it’s totally achievable, and the results are SO worth it! This recipe is for a quick and easy coconut-seasoned version that’s perfect for a weekend treat or a special breakfast.

Why You’ll Love This Recipe

This idiyappam recipe is a winner for so many reasons. It’s relatively quick to put together (especially if you use pre-made idiyappam!), bursting with flavour, and incredibly satisfying. Plus, the combination of the soft string hoppers and the crunchy cashews is just chef’s kiss. It’s a comforting dish that’s sure to become a family favourite.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1/2 cup idiyappam flour (about 100g)
• 3 tsp oil (about 15ml)
• 1 tsp mustard seeds (about 5g)
• 1/2 tsp urad dal (split black lentils, about 2.5g)
• 2 red chillies (adjust to your spice preference)
• 1 pinch hing (asafoetida)
• 1 slit green chilli
• 1 sprig curry leaves (about 10-12 leaves)
• 1/2 cup grated fresh coconut (about 50g)
• 4-5 fried cashewnuts, for garnish
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Idiyappam Flour: You can find idiyappam flour at most Indian grocery stores. It’s a special rice flour specifically for making string hoppers. If you’re feeling ambitious, you can even make your own!
• Fresh Coconut: Seriously, fresh coconut makes all the difference. It adds such a lovely sweetness and aroma. If you can’t get fresh, unsweetened desiccated coconut can work in a pinch, but the flavour won’t be quite the same.
• Hing (Asafoetida): Don’t skip this! It might smell a little funky on its own, but it adds a wonderful savoury depth to the seasoning. Plus, it’s fantastic for digestion – my grandmother always swore by it! A tiny pinch goes a long way. You can find it at Indian grocery stores, often in powdered form.
• Regional Variations in Coconut Preparation: In some parts of Kerala, they temper the coconut with a little bit of green cardamom for an extra layer of fragrance. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your plain idiyappam using 1/2 cup of idiyappam flour as per your favourite recipe. (I’ve linked a great one here). Once cooked, let it cool completely and gently loosen the strands with a fork.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter – that’s when you know they’re ready to release their flavour!
3. Add the urad dal and red chillies to the pan. Sauté until the dal turns a lovely golden brown.
4. Next, add the hing and slit green chilli. Fry for a few seconds, then toss in the curry leaves. Continue to sauté until the curry leaves are crisp and fragrant.
5. Add the grated coconut and fry on medium heat for 2-3 minutes, stirring constantly, until it’s lightly toasted and fragrant. Don’t let it burn! Season with salt to taste.
6. Gently combine the cooked idiyappam with the coconut seasoning, making sure everything is evenly coated. Be gentle so you don’t break up the strands too much.
7. Finally, garnish with those lovely fried cashews and serve warm!

Expert Tips

• Don’t overcrowd the pan when seasoning the coconut. Work in batches if necessary to ensure even cooking.
• If your idiyappam strands are sticking together, gently fluff them with a fork before adding the seasoning.
• For extra flavour, you can add a squeeze of lime juice at the end.

Variations

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

• Vegan Adaptation: To make this vegan, simply ensure your cashews aren’t roasted in ghee.
• Gluten-Free: This recipe is naturally gluten-free, as idiyappam flour is made from rice!
• Spice Level: Adjust the number of red chillies to control the heat. My friend loves adding a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This is a wonderful dish to serve during Onam or as a special breakfast treat for any celebration.

Serving Suggestions

Idiyappam with coconut seasoning is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Papad
• Chips (potato or banana chips work great)
• A side of sambar or chutney (coconut chutney is a classic pairing!)
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop. The idiyappam might lose a little of its fluffiness, but it will still be tasty!

FAQs

Let’s answer some common questions:

• What is the best way to steam idiyappam? Steaming is key! Use a well-greased idiyappam stand and steam for about 8-10 minutes, or until the idiyappam is cooked through.
• Can I use desiccated coconut instead of fresh coconut? Yes, you can, but fresh coconut is so much better. If using desiccated, lightly toast it in a dry pan before adding it to the seasoning.
• What is hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores, usually in powdered form.
• How can I prevent the idiyappam from sticking together? Gently fluff the cooked idiyappam with a fork before adding the seasoning.
• Can this be made ahead of time? You can prepare the idiyappam and the coconut seasoning separately ahead of time. Combine them just before serving for the best results.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!