Idiyappam Vegetable Layer Recipe – Steamed Indian String Hoppers

Last Updated on 4 months by Neha Deshmukh

Idiyappam Vegetable Layer Recipe – Steamed Indian String Hoppers

Hey everyone! If you’re looking for a delightful South Indian breakfast or a light dinner, you have to try this Idiyappam Vegetable Layer recipe. I remember the first time I had idiyappam – it was at a friend’s place in Chennai, and I was instantly hooked! The delicate string hoppers, paired with a flavorful vegetable filling… pure comfort food. This version is my take on it, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Idiyappam Vegetable Layer is more than just a meal; it’s an experience. It’s light yet satisfying, packed with flavor, and surprisingly easy to make once you get the hang of the dough. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a weekend brunch, a quick weeknight dinner, or even a festive breakfast.

Ingredients

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

• 1 cup Idiyappam flour
• 1 teaspoon sesame oil
• Water (as needed)
• Salt (to taste)
• 1 cup Mixed vegetables (carrot, beans, peas)
• 1 pinch Turmeric
• 1 teaspoon Red chilli powder
• 0.5 teaspoon Garam masala powder
• 0.25 cup Coconut (grated)
• 0.75 teaspoon Cumin seeds or fennel seeds
• 2 Small onion
• 2 Green chillies (optional)
• 0.5 teaspoon Mustard seeds
• 1 sprig Curry leaves
• 1 teaspoon Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Idiyappam Flour: This is the star! You can usually find it at Indian grocery stores. It’s a special rice flour specifically for making idiyappam.
• Sesame Oil: Don’t skip this! It adds a lovely nutty aroma to the dough. You can substitute with vegetable oil in a pinch, but sesame oil is really the best.
• Regional Vegetable Variations: Feel free to get creative with your veggies. Cabbage, potatoes, and even beetroot work beautifully. My grandma always added a little bit of jackfruit!
• Cumin/Fennel Seed Choice: I personally prefer fennel seeds for a slightly sweeter aroma, but cumin seeds give it a more earthy flavor. It’s totally up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Idiyappam Dough: First, boil water with sesame oil and a pinch of salt. Gradually add the idiyappam flour, mixing continuously until a smooth, non-sticky dough forms. This might take a little practice, but don’t worry – it’s all about getting the right consistency.
2. Steam the Vegetables: While the dough rests, steam your mixed vegetables with a pinch of turmeric and red chilli powder until they’re tender but still hold their shape.
3. Make the Coconut Paste: Grind coconut, cumin/fennel seeds, onion, and green chillies (if using) into a coarse paste. A little water helps it come together.
4. Sauté the Vegetable Filling: Heat oil in a pan and temper mustard seeds. Once they splutter, add cumin/fennel seeds and curry leaves. Add the cooked vegetables and the ground coconut paste. Sauté for 3-4 minutes until everything is well combined and fragrant. Add garam masala powder.
5. Layer it Up!: Grease an idli plate generously. Layer a portion of the idiyappam dough evenly across the plate. Add a layer of the vegetable stuffing, and then cover with another layer of dough.
6. Steam to Perfection: Steam for 3-4 minutes, or until the idiyappam is cooked through. Serve hot with your favorite coconut chutney!

Expert Tips

• Dough Consistency is Key: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a tiny bit of water.
• Don’t Overcook the Veggies: You want them tender-crisp, not mushy.
• Grease Well: Seriously, grease that idli plate well! It’ll prevent the idiyappam from sticking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.
• Gluten-Free Notes: Idiyappam flour is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustment: Adjust the amount of green chillies and red chilli powder to your liking. My husband loves it extra spicy, so I often add a bit more!
• South Indian Breakfast/Dinner Adaptations: For a heartier meal, serve with sambar alongside the chutney. My mom always makes a simple lentil curry to go with it.

Serving Suggestions

Idiyappam Vegetable Layer is best enjoyed hot, straight from the steamer. It pairs perfectly with:

• Coconut Chutney (a must-try!)
• Sambar
• A simple lentil curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave. They’re best enjoyed fresh, though!

FAQs

Q: What is Idiyappam flour and where can I find it?

A: Idiyappam flour is a special type of rice flour used to make idiyappam. You can find it at most Indian grocery stores, or online.

Q: Can I use different vegetables in this recipe?

A: Absolutely! Feel free to experiment with your favorite veggies. Carrots, beans, peas, cabbage, potatoes, and even beetroot all work well.

Q: How do I prevent the idiyappam dough from becoming sticky?

A: The key is to add the water gradually and knead the dough well. If it becomes sticky, add a little more flour.

Q: Can this be made ahead of time?

A: You can prepare the vegetable filling ahead of time and store it in the refrigerator. However, the idiyappam is best enjoyed fresh.

Q: What is the best chutney to serve with Idiyappam?

A: Coconut chutney is the classic pairing! But you can also try tomato chutney or coriander chutney.

Enjoy making this recipe, and let me know how it turns out in the comments below! Happy cooking!