A wonderful breakfast from the southern state of India is Idiyappam or String Hopper. String Hopper, though has its origin from Kerala kitchens, the food is common in Tamilnadu, Karnataka, Sri Lanka, and Maldives. Made out of rice noodles, it is served as breakfast with fish molly, chicken/mutton/vegetable stew, or egg roast. To cook this traditional way involves a few steps extra, yet that makes the dish delicious.
Ingredients
Rice flour 1 cup
Lukewarm water 1 cup
Grated coconut ½ cups
Ghee 1 teaspoon
Salt to taste
Banana leaves
| Method § Mix rice flour with lukewarm water, salt, and ghee; knead into smooth dough. § Fill an ‘Idiyappam press’ or ‘Cooking press’ with just enough dough to fill ¾th of the press. § Press it through the ‘Idiyappam mould’ to the banana leaf (You can also use a greased idly mould instead of banana leaf). § Sprinkle grated coconut on top of the uncooked Idiyappam. § Steam it in a steamer or in an idly cooker for 8 – 10 minutes. Ready to cook rice noodles packets are available in the market, which need only boiling in water. However, what we suggest is to go traditional to enjoy the real taste. |
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