Friday, November 1, 2013

The word Idiyappam

The word Idiyappam translates to 'steamed rice flour'....
Iddiyappam or 'Putu mayam' in Malay is a Tamil dish. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore.
The process for making putu mayam (also known as string hoppers 
in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. The noodles are served with grated coconut and jaggery. This is a sweeter version and when this dish is eaten for breakfast it can be had with a vegetable stew or aviyal, or a fish curry.
Also known as String hoppers is a traditional Tamil , Sri Lankan and Kerala food consisting of rice flour pressed into noodle form and then steamed. Idiyappam is culinary specialty in Kerala, Sri Lanka, Tamil Nadu and coastal areas of Karnataka.
The ingredients to make Idiyappam are rice flour, salt and water.
The best way to make Idiyappam is to soak the rice in water for about 4 hours and then drain it. After, spread the rice on on newspaper and allow to dry for about 30 mins. Then dry grind to find powder and roast for about 10 minutes.
Make a dough using luke warm water only. Also season with salt. Knead into a smooth dough. Fill an 'idiyappam' press or a sieve with the dough and press the noodles onto banana leaves or directly into an idli steamer. Add a little grated coconut if desired. Steam for 5–10 minutes. Whether they are steamed well just press with your two fingers, if they don't stick together then done.

No comments:

Post a Comment