Idiyappam/Noolappam/Rice string Hoppers is one of the breakfast recipes which amma used to make during the weekend. It requires elaborate process of soaking the rice, and then pounding it in a powder, making dough and pressing the dough through the mould and finally cooking it in a steamer. She would make potato stew or ishtu to go with it. If you ask me I am lazy when it comes to make some dishes, while for some other dishes I will go all the way create them. My hubby says I am doing it for blog, maybe it is true to an extent.
There is another variety of string hopper popular in Tamil Brahmin household called sevai, they look like idiyappam/ rice string hopper, but I will say cousin to it. These are very tedious to make. This dish has lots of nostalgic memories for me. My grandma would always make it for me. To make it, she would grind parboiled rice/Doppi rice into a smooth paste using a mortar and pestle type we call it attukal you can take look at here and here and cook the paste into thick dough. Then again that dough is made into ball which is steamed or cooked in boiling water. And finally the dough balls is added to a mould called Sevanazhi when it is ultra hot and squeezed out to get string hoppers. However operating the Sevanazhi is not always easy, and can put stress on your hands, as parboiled rice gets dense once it is cooked. So my uncles or dad used to help her part of pressing. My grandama would also makes awesome pulissery and appalam ( Indian urad dal wafer/chips) to go with Sevai. Trust me sevai tastes even better when it become a day old. She would mixes the sevai and pulissery together. Next morning she will serve it for our breakfast. I always watch whole thing as interesting TV serial. Nowadays you can get modern day version of sevai nazhi like this
photo credits goes to this Hindu article.
On searching for picture of seva nazhi through google I found an interesting blog ,she is an excellent story teller.
With all these troubles I am not going to make sevai in my life time. So I made this idiyappam, they are lookalike with former ones are smooth and soft compared to idiyappam. Also differ each other in the rice used to make, sevai is made with parboiled rice, where as idiyappam is made with raw rice powder. And taste wise too they differ. I bought one packet of idiyappam rice powder from Indian store. Since I have mould in hand,
On searching for picture of seva nazhi through google I found an interesting blog ,she is an excellent story teller.
With all these troubles I am not going to make sevai in my life time. So I made this idiyappam, they are lookalike with former ones are smooth and soft compared to idiyappam. Also differ each other in the rice used to make, sevai is made with parboiled rice, where as idiyappam is made with raw rice powder. And taste wise too they differ. I bought one packet of idiyappam rice powder from Indian store. Since I have mould in hand,
one evening decide to make idiyappam for our dinner. Hubby agreed immediately. Since I not in a mood to make potato stew, I made spicy egg curry to go with it.
Idiyappm is popular dish in South Indian states like Kerala, Tamil Nadu and coastal towns of Karnataka. It is also popularin neighboring Srilanka. However each differs in its own way. In Kerala we love to add grated coconut in the the idiyappam in between and in top. Whereas rest of the version only contains plain rice and salt. Also in Kerala we like to consume these rice string hoppers with spicy curry. For kids it is sometime served with coconut milk. It is also an important dish in the breakfast dish menu at many small restaurants in Kerala. I. If you want to take a looks at teashop cabinet which is full of goodies accompany with tea or coffee are here
I made idiyappam like this.
I made idiyappam like this.
Spicy egg curry to go with idiyappam is made this way.
Idiyappam/Noolappam/Rice String Hoppers with Egg Curry
Preparation time: 45 minutes
Yield: 4 serving
Ingredients
2cups Fine Rice flour (I used Double Horse brand)
2 cups Water
2cups Fine Rice flour (I used Double Horse brand)
2 cups Water
1 teaspoon salt ¼cup grated Coconut:
(Also you can prepare the rice flour at home. Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely. Grind it to a fine powder and dry roast it.)
(Also you can prepare the rice flour at home. Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely. Grind it to a fine powder and dry roast it.)
Accessories Needed
Idiyappam Press
Idli Mould/Steamer
Idli Mould/Steamer
Directions
- In a medium sauce pot boil water in with salt. Once water is boiled pour the boiled water little by little to the rice flour, stirring in between, until it is ready to make into smooth dough.
- Allow it to cool to touch. When it is half cooled, knead it with your hand into smooth dough. Lightly grease the idiyappam press/mould and the idli mould with oil to prevent the dough from sticking.
- Spoon some dough into the idiyappam press, close the lid and squeeze the dough onto the idli plates in a circular motion. About a half way add some coconut and continue to cover the coconut with dough as it gets covered. Top idiyappam with some more grated coconut.
- Place the idli plates in a steamer and steam for about 5 minutes or until done. Allow it to cool for a while and carefully remove the Idiyappam to a serving bowl
- Serve with spicy egg curry.
Mutta Masala/ Spicy Egg curry
Ingredients
5 no hardboiled Egg
1 ½ medium Onion
1 sprig curry leaves
1 green chili
½ teaspoon mustard
½teaspoon cumin seeds
¼teaspoon Fennel seeds
1 tablespoon coconut oil
1 teaspoon ginger
1 teaspoon garlic
½ teaspoon red chili powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
3 cup water
2 tomatoes
Directions
- Boil the eggs in the 2 cup water with salt for 7 minutes. Then once it cools enough to touch wash in the running water, slightly make a crack and remove the shell. And make few slit on the boiled eggs so that spices get into the egg.
- Heat oil in the pan and add mustard seeds, cumin seeds and fennel seeds. Once mustard seeds start spluttering add onion, green chilies, and curry leaves and fry for about 6 minutes. Then add ginger garlic paste and fry for another 3 minutes to remove the raw smell. Then add chopped tomato and spices, coriander, garam masala, chili powder and turmeric powder and fry for about 3 minutes. Once tomato gets soft and mushy add boiled eggs and salt and 1 cup water and continue to cook for about 5 minutes or until gravy comes to consistency you want.
- Enjoy with warm Idiyappam
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
CheenaChatti says
Another Kerala recipe. My favorite breakfast!
Amelia says
Hi Swathi, this string hopper is my favorite. I like to eat with grated coconut and black sugar. But your egg curry and masala look very delicious.
Thanks for sharing the recipe.
Have a nice week ahead.
Jaleela Banu says
wow one of our family favorite recipe.
amazing combo
Meena Kumar says
Hi Swathi,
Idiyappam and egg curry looks delicious.Glad to join ur blog.
Suja Manoj says
My favorite breakfast combo,both look delicious,beautiful pics Swathi
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