How to Make Idiyappam (String Hoppers) or Rice Sevai
Idiyappam (String Hoppers) or Rice Sevai
Fresh Noodles Made With Rice and Coconut Batter
Idiyappam (rice sevai) is a popular breakfast dish in India. They are very appetizing when eaten with a spicy or sweet side dish. We make varieties of accompaniments for this main course sevai.
These rice sevai (string hoppers) are made from fresh rice and coconut batter. They remain fresh for a day at normal temperature. You can store them up for up to two days in a refrigerator.
Idiyappam are soft and flavorful, though not spicy. They pair very well with spicy chutney, vegetable stew, and other side dishes. They are also enjoyed with sweetened coconut milk.
Let me show you how to make idiyappam!
- 1 1/2 cup white raw rice, soaked for 6 hours
- 3/4 cup grated coconut
- 1/4 tsp salt
- 1/4 tsp oil, to grease idiyappam maker container.
Step-By-Step Instructions and Images for Making Idiyappams or String Hoppers (Rice sevai)
- Soak rice in water for about 6 hours. Strain them. Put them into a mixer or grinder.
- Add grated coconut. Grind, adding enough water to make a very smooth batter.
- Transfer it to a deep-bottomed vessel. Add salt. Mix well. Set aside at least for 8 hours or overnight. Cover the container with a perforated plate.
- After resting, transfer this batter to a deep-bottomed thick pan or wok. Add enough water to make it as thin as butter milk.
- Heat the pan. Stir the mix continuously, so that it won't burn in the bottom. This is a bit tedious job. Keep the heat very low.
- You have to stir the mix till it becomes thick or the mix turns into a single lump.
- At this point, you should be able to make balls out of this mix. This is the right consistency. Turn off the stove.
- Make fist-sized balls, touching water on your fingers when they are still hot.
- Steam-cook these balls up to 15-18 minutes. Turn off the stove.
- Fill these balls(when hot) inside the greased idiyappam maker container or mould, press to get idiyappam. Collect the idiyappam on a plate. You should note here that the balls should be very hot while pressing through the mould.
- Otherwise, pressing the ball will be very hard. So, always cover the lid of the steamer back, each time you take out the balls for making idiyappam or keep the steamer on a very low heat through out, until you press the last ball to make idiyappam.
- Place the idiyappam on a wet cotton towel one near the other, so that these noodles won't stick to the container.
- These cold noodles are very soft, delicious, and flavorful. Eat them with a spicy chutney or vegetable stew.
- You can also eat them by immersing in sweetened coconut milk.
- People sometimes prepare spicy sevai dish by adding tempering and seasonings to the cold sevai.
- Enjoy eating idiyappam!
Nutritional Information of Idiyappam
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Carbohydrates 25 g||8%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 80 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|