Wheat Idiyappam Recipe – Easy Steamed Indian String Hoppers

Last Updated on 2 months by Neha Deshmukh

Wheat Idiyappam Recipe – Easy Steamed Indian String Hoppers

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast. And while rice idiyappam is super popular, I’ve been obsessed with this wheat version for a while now. It’s just as delicious, a little more wholesome, and honestly, so satisfying on a weekend morning with a hot cup of chai. Let’s get cooking!

Why You’ll Love This Recipe

This wheat idiyappam recipe is a winner for so many reasons. It’s relatively quick to make – perfect when you’re craving something special but don’t want to spend hours in the kitchen. Plus, using whole wheat flour adds a lovely nutty flavour and a slightly different texture that I find really comforting. It’s a fantastic way to enjoy a traditional South Indian dish with a healthy twist!

Ingredients

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

• 1 cup wheat flour (about 120g)
• As required water (approximately ¾ cup or 180ml – we’ll get to consistency!)
• To taste salt (about ¼ tsp)
• 2 tablespoons grated coconut, for serving
• As required sugar, for serving (optional, but recommended!)

Ingredient Notes

Let’s talk flour for a sec. Using whole wheat flour gives these idiyappam a slightly coarser texture compared to the super fine strands you get with rice flour. Don’t worry, it’s delicious! I actually prefer it.

Traditionally, idiyappam is made with idli rice flour. But wheat flour is a fantastic alternative, especially if you’re looking for a bit more fibre. You can experiment with different types of wheat flour too – atta works beautifully, but you can also try using a mix of whole wheat and a little bit of maida (all-purpose flour) for a softer texture.

And the coconut? Freshly grated is always best, but you can use unsweetened desiccated coconut in a pinch.

Step-By-Step Instructions

Alright, let’s make some idiyappam!

1. First, we’re going to dry roast the wheat flour. Heat a pan over medium heat and add the flour. Roast for about 5-7 minutes, stirring constantly, until it turns golden and smells wonderfully toasty. This step is key – it gets rid of any raw flour taste and gives the idiyappam that lovely sandy texture. Let it cool completely.
2. Once cooled, mix in the salt.
3. Now for the dough! Slowly add water to the flour, a little at a time, and mix with your hands. You’re looking for a soft, pliable dough that’s not sticky. It should be similar to the consistency of playdough. Don’t add all the water at once – you might not need it all!
4. Divide the dough into equal portions. This makes it easier to work with.
5. Grease the idiyappam press generously with oil or ghee. This is super important to prevent sticking. Fill the press with one portion of the dough.
6. Grease your steamer plates (the ones that come with your idli cooker) as well. Press the dough onto the plates in a circular motion, creating those beautiful string-like strands. Don’t overcrowd the plates!
7. Steam in an idli cooker for 10-12 minutes, or until the idiyappam is cooked through. You’ll know it’s ready when it looks translucent and firm to the touch.
8. Serve immediately, sprinkled with grated coconut and a little sugar. Seriously, don’t skip the coconut and sugar – it’s the perfect finishing touch!

Expert Tips

Okay, a few things I’ve learned along the way…

• Dough Consistency is Key: If the dough is too dry, the idiyappam will be crumbly. Too wet, and it will be sticky and hard to press. Add water gradually and feel the dough as you go.
• Greasing is Your Friend: I can’t stress this enough! Generously grease the idiyappam press and the steamer plates. Trust me.
• Troubleshooting the Press: If the dough is getting stuck in the press, try adding a tiny bit more oil to the inside of the press. Also, make sure the dough isn’t too dry.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! No changes needed.
• Gluten-Free Adaptation: If you need a gluten-free version, you can try using a blend of gluten-free flours like sorghum flour and tapioca starch. It might take a little experimentation to get the right consistency.
• Spice Level: My friend Priya likes to add a tiny pinch of asafoetida (hing) to the dough for a subtle savoury flavour. Feel free to experiment!
• Festival Adaptations: Idiyappam is often served during Onam and Ganesh Chaturthi in South India. It’s a lovely addition to a festive spread.

Serving Suggestions

These are best enjoyed hot, straight from the steamer! Traditionally, idiyappam is served with:

• Coconut chutney
• Vegetable kurma
• Sweetened coconut milk (paal payasam)
• A simple tomato onion chutney

Storage Instructions

Idiyappam is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They will lose some of their softness, but you can reheat them gently in a steamer or microwave.

FAQs

Let’s answer some common questions:

• Can I make the dough ahead of time? You can, but it’s best to make the dough shortly before you plan to steam the idiyappam. If you do make it ahead, cover it tightly and refrigerate for no more than a few hours.
• How do I prevent the idiyappam from sticking to the steamer plates? Grease, grease, grease! Seriously, don’t skimp on the oil or ghee.
• What type of idiyappam press is best for this recipe? There are different types of presses available. The traditional screw-type press is great, but a simpler piston-type press will also work.
• Can I use a different type of flour? Absolutely! Feel free to experiment with different flours, like ragi flour or millet flour.
• How do I reheat leftover idiyappam? Gently steam them for a few minutes, or microwave them with a sprinkle of water. They won’t be quite as good as fresh, but still tasty!

Enjoy making (and eating!) these delicious wheat idiyappam. Let me know how they turn out in the comments below!