How to make Idiyappam from scratch | Kerala Breakfast

Name: How to make Idiyappam from scratch | Kerala Breakfast - GF, Vegan
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 cups Idiyappam flour (store bought or homemade,I used the former); 3/4 cup Hot water (or as required); 1/2 tsp Salt (or to taste); 2 tsp Sesame Oil (or sub with Coconut oil preferably)

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Idiyappam or Rice flour string hoppers is a gluten free and vegan dish from Kerala Cuisine. Served with stew or coconut milk.

Breakfast is a huge deal at my place. Almost all of us wake up to hungry stomachs and look forward to a proper breakfast – every single day !! With due respect, we are not really the oatmeal-cereal-coldmilk kind of family , and expect (and deliver) hot meals for breakfast.

Personally, I get cranky if I don’t eat my brekkie by 7:30 am (even on a Sunday morning, yes!! :p) .

Idiyappam or string hoppers is a favourite breakfast for people from Kerala as well as from Mangalore / Coastal Karnataka .Its called Nool Puttu in Tamilnadu Cuisine and Otthu Shavige (pulverised vermicelli). Although hailing from Bangalore, I always look forward to tasting dishes from across India that showcases the versatility of Indian dishes using the local ingredient.

What can be served with Idiyappam?

Coconut milk or Chettinad Kaigari Mandi is a family favourite. While it is popularly served with Stew (also called Ishtu in local parlance).

Other Kerala dishes on the blog you may like:

Kurukku Kalan | Raw banana in yoghurt curry | Gluten Free

Kurukku Kaalan is a classic South Indian curry dish from Kerala, featuring raw plantains and yam cooked in a creamy coconut and yogurt sauce—a staple of the traditional Onam Sadya feast.

Check out this recipe

Morappam | Quick Kerala Cuisine snack

Morappam is a Kerala / Palghat snack specially made with fermented batter of rice and lentils.

Check out this recipe

Gluten-free recipes are the rage these days along wth Vegan, Pegan,Keto, Paleo and a whole lot of named and unnamed diets. Come to think of it, earlier generations didn’t give these much of thought, yet incorporated sensible, locally grown grains. Of which Millets are making a versatile comeback, helping diabetics as well as health-watchers substitute rice sensibly with millets.

Tips to make Soft and fluffy idiyappams:

Use Fresh flour (homemade / store bought) only.
Sieve the flour before using
As Rice flour is Gluten free, use only hot water to make the dough- quantity of water depends on the quality of the flour.
Use only enough water to bring the dough together – be sure to rest it covered for at least 15 mins.
Steam the idiyappam in idli moulds or flat plates for the time indicated, else it becomes rubbery / hard.
To de-mould, allow 3-4 minutes once cooked.
Serve hot. If you need to re-steam the cooked idiyappams to serve later, sprinkle or spritz few drops of water, microwave for 15 seconds, and then serve.

Without labels or any special diets, rice flour has woven itself into our mainstream meals with Akki Rotti (flattened Rice bread), Morkazhi 1, Morkazhi 2, Ammini Kozhukottai, Instant Crispy Multigrain Dosa, Thenkuzhal, Seedai, and many more snacks made at home. I have made a Kerala special breakfast dish using Rice flour : Idiyappam (or rice flour string hoppers) served with Vegetable Stew (recipe soon!).

I ate this at several places, but was apprehensive of making it from scratch. Like many traditional recipes, this calls for a bit of practice, but the easy availability of Idiyappam flour (whch is rice flour – just processed differently) makes this a fantastic, light steamed breakfast option. Uses little or no oil and with some stew and a banana (as it is traditionally served thus), makes a complete, filling meal.

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Let’s get to the recipe now – Idiyappam – a Gluten Free, Vegan Breakfast from Kerala

Prep time – 15 mins, Steaming time – 15 mins, Serves – 2 ~3

Ingredients for Idiyappam:

2 cups Idiyappam flour (store bought or homemade,I used the former)
3/4 cup Hot water (or as required)
1/2 tsp Salt (or to taste)
2 tsp Sesame Oil (or sub with Coconut oil preferably)

How to make Idiyappam from scratch at home:

Grease idli plates. Keep water in a idli steamer ready with hot water.
Also grease the inside of the Idiyappam Kozhavi (or even use a chakli press with the thin sieve / barik sev / thick Omapodi attachment in place
In a large plate, add sieved idiyappam flour, salt. Add hot water little by little to make a soft dough. Don’t over knead, yet make a pliable dough. Cover and rest the dough for 15 mins.
After 15 mins Make into equal portions and oil your hands well.
Place a portion of the dough into the idyappam maker and press directly onto the greased idly plates in a circular fashion or into individual dimples.
Repeat for rest of the dough. Immediately place in a steamer which has water in a rolling boil.
Steam for 10-12 mins.Cool for 2-3 minutes.
Remove/ slowly spoon out the idiyappams and serve hot with stew and / or coconut milk.