Sesame Idiyappam Recipe – South Indian String Hoppers with Lemon Tempering

Last Updated on 2 months by Neha Deshmukh

Sesame Idiyappam Recipe – South Indian String Hoppers with Lemon Tempering

Introduction

Oh, Idiyappam! These delicate, string-like hoppers are a South Indian breakfast staple, and honestly, one of my absolute favorites. I remember my grandmother making these every Sunday, the aroma of steaming rice flour filling the whole house. This recipe is a little twist on the classic – we’re adding a generous dose of sesame oil and a vibrant lemon tempering that takes it to another level. It’s surprisingly easy to make, and trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Sesame Idiyappam isn’t just delicious; it’s also:

• Quick & Easy: From start to finish, it takes about 25 minutes. Perfect for a busy weekday breakfast or a relaxed weekend brunch.
• Flavorful: The sesame oil and lemon tempering add a wonderful depth of flavor that you won’t find in every Idiyappam recipe.
• Versatile: Enjoy it with coconut chutney, vegetable stew, or even a simple sugar syrup.
• Comfort Food: It’s a taste of home, a warm hug on a plate.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 1 cup Idiyappam flour or rice flour (about 150g)
• 1 teaspoon Sesame oil
• As needed Water (approximately ¾ cup or 180ml)
• To taste Salt
• 2 teaspoons Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 teaspoon Chana dal (split chickpeas)
• 3 Red chilli or Green chilli (adjust to your spice preference)
• 1 tablespoon Cashew nuts/ peanuts
• ¼ teaspoon Asafoetida (hing)
• ¼ teaspoon Turmeric powder
• 1 sprig Curry leaves
• 1 Lemon

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your Idiyappam turns out perfectly:

• Idiyappam Flour/Rice Flour: You can use either specifically labelled Idiyappam flour or fine rice flour. If using rice flour, make sure it’s finely ground for the best texture.
• Sesame Oil: Don’t skimp on the sesame oil! It’s what gives this recipe its signature flavor. I prefer using a good quality, cold-pressed sesame oil.
• Regional Variations in Tempering: Tempering ingredients can vary slightly depending on the region. Some people add dried red chilies, while others prefer green chilies. Feel free to experiment and adjust to your liking. My family loves adding a few peanuts for extra crunch!
• Asafoetida (Hing): A little goes a long way! It adds a lovely savory depth. If you’re not familiar with it, it has a pungent smell but mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get into the cooking!

1. Make the Dough: Bring 1 cup (240ml) of water to a boil with a pinch of salt and 1 teaspoon of sesame oil. Gradually add the Idiyappam flour, mixing continuously with a wooden spoon.
2. Knead & Rest: Once the mixture comes together, knead it into a smooth, non-sticky dough. This might take a few minutes. Cover the dough and let it rest for at least 15-20 minutes. This allows the flour to absorb the water properly.
3. Steam the Idiyappam: Grease a steamer plate lightly with oil. Fill your Idiyappam press with the dough and squeeze the noodles onto the plate. Steam for 2-4 minutes, or until the noodles are cooked through and translucent.
4. Cool & Separate: Carefully invert the cooked Idiyappam onto a bowl and gently separate the strands. Repeat the process until all the dough is used. Once cooled slightly, toss the Idiyappam with another 1 teaspoon of sesame oil to prevent sticking.
5. Prepare the Tempering: Heat 2 teaspoons of oil in a kadai (or a small pan). Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal, and sauté until golden brown.
6. Add Aromatics & Spices: Add the red chilies, cashews, asafoetida, turmeric powder, and curry leaves. Sauté for another minute until fragrant.
7. Finish & Combine: Switch off the heat and squeeze in the juice of one lemon. Add salt to taste. Pour the tempering over the Idiyappam and mix thoroughly.
8. Serve Warm: Serve immediately and enjoy!

Expert Tips

• Dough Consistency is Key: The dough should be soft and pliable, but not sticky. Add water gradually to achieve the right consistency.
• Don’t Overcrowd the Steamer: Steam the Idiyappam in batches to ensure they cook evenly.
• Gentle Separation: Be gentle when separating the strands to avoid breaking them.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Idiyappam is naturally gluten-free, as long as you use pure rice flour.
• Spice Level Adjustment: Adjust the number of chilies to control the spice level. For a milder flavor, remove the seeds from the chilies. My friend loves adding a pinch of chili powder for an extra kick!
• Breakfast/Brunch/Dinner Adaptations: While traditionally a breakfast dish, Idiyappam makes a lovely light dinner served with a flavorful vegetable curry.

Serving Suggestions

Idiyappam is incredibly versatile. Here are a few of my favorite ways to serve it:

• Coconut Chutney: A classic pairing!
• Vegetable Stew: A hearty and flavorful combination.
• Chicken or Mutton Curry: For a more substantial meal.
• Sugar Syrup: A simple and sweet treat.

Storage Instructions

• Leftover Idiyappam: Store leftover Idiyappam in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave.
• Dough: I don’t recommend storing the dough, as it tends to dry out. It’s best to make it fresh.

FAQs

Let’s answer some common questions:

• What is the best flour to use for Idiyappam? You can use either Idiyappam flour or fine rice flour. The key is to ensure it’s finely ground for a smooth texture.
• Can I make the dough ahead of time? It’s best to make the dough fresh, as it can dry out if stored.
• How do I prevent the Idiyappam from sticking together? Toss the cooked Idiyappam with a little sesame oil while they’re still warm.
• What is the significance of sesame oil in this recipe? Sesame oil adds a unique and delicious flavor that complements the rice flour beautifully. It’s a traditional ingredient in South Indian cuisine.
• Can I use a different type of dal for the tempering? Yes, you can experiment with different types of dal. Toor dal (split pigeon peas) is another popular option.