Kerala Idiyappam
The South Indian breakfast delicacy, Kerala Idiyappam, originated in Tamil Nadu and is referenced in Sangam literature as far back as the 1st century AD. The name comes from the Tamil words ‘idi’, meaning ‘broken down’, and ‘appam’, meaning ‘pancake’. Traditionally made with rice flour, adding ragi makes for an even more nutritious twist. The dough is pressed through a special sieve to create fine, intricate strands steamed until tender. The lacy, delicate texture can be enjoyed alongside spicy curries and stews or served with coconut milk and jaggery for a sweet treat.
"Steamed millet string hoppers"
"Steamed millet string hoppers"
Prep Time
15 mins
Cook Time
18 mins
Serving Size
4
Ingredients
- ½ cup Plain Rice Flour
- ½ cup Ragi Flour
- 1 ½ cup Water
- 1 tsp Coconut
- ½ tsp Salt
Method
- Add rice flour to a microwave-safe glass bowl and heat it for 2 minutes at 60% micro power level. (Avoid this step if rice flour is pre-roasted.)
- In another microwave-safe bowl, heat water for 5 minutes at 100 % micro power level. Once heated, add coconut oil and salt. Stir well and add the rice flour and ragi flour. Mix thoroughly to avoid lumps.
- Place the water and flour mixture in the microwave and heat for 2 minutes at 60% micro power.
- Knead the dough well. Grease the idiyappam mould with coconut oil from the inside and fill the idiyappam mould with the dough. Heat the idli steamer with water in the base for 6 minutes at 100% micro power level.
- Press the ragi idiyappam on greased idli slots. Once the dough is pressed, transfer the idiyappam to a steamer and steam it for 3 minutes at 100 % micro power level.
- After 5 minutes of steaming, the idli steamer should rest for 2 minutes before removing the ragi idiyappam.
