Idiyappam, also known as string hoppers, is a traditional South Indian and Sri Lankan delicacy made from rice flour. Soft, white, and beautifully laced like fine threads, this dish is a breakfast favorite in Tamil Nadu and Kerala. The name comes from the Tamil words idi (broken down) and appam (a type of pancake), referring to its delicate, noodle-like texture. Steamed to perfection, idiyappam is light, healthy, and easily digestible. It pairs wonderfully with coconut milk, vegetable stew, kurma, or even a simple sprinkle of grated coconut and sugar. Despite its elegant appearance, idiyappam is simple to make and reflects the artistry of traditional South Indian cooking — where minimal ingredients create maximum flavor and comfort.
Click to view: Millet idiyappam, Chettinad Tomato Kurma, Vegetable sagu
Ingredients for making Soft Idiyappam
Ready made rice flour - 2 cups
Boiling water- 4 - 5 cups
Salt - 1/2 - 3/4 tsp
Grated coconut- 1 cup
Method for making Soft Idiyappam
1. Boil water with salt in a heavy bottomed vessel, add this to the flour little by little and mix well with the stem of a wooden ladle. Mix well to make a soft dough you can add little oil to ensure that the dough does not stick. The amount of water you add varies according to the rice flour quality.
2. Now grease the idiyappam maker and add the dough, press the mold on the idli or idiyappam plates to form circular mounds.
3. Now close and steam this for about 10 minutes till the iddappam is cooked.
Now the idiyappam is ready to be served. You can sprinkle coconut and sugar and mix well or you can serve with stew or kurma.
Vellai Kuruma or White Kurma
Vellai Kuruma or White Kurma is a creamy mildly spicy thick coconut based gravy filled with vegetables. White kurma is an excellent side dish for Poori, chapathi, idiyappam, idli and dosa. This is a easy to make kuruma which will be loved by people of all ages.
Ingredients to prepare White Vegetable kurma
Mixed Vegetables - 1 cup
Sugar - 1/4 tsp.
Onions - 1 no.
Oil as required
Salt to taste
To Temper
Fennel seeds - 1 tsp.
Cloves - 2 nos.
Bay leaves - 1
Cinnamon - 1
Cloves - 1
Fennel seeds - 1/2 tsp.
Cardamom - 1
A sprig of curry leaves
A small bunch of coriander leaves
For the Masala Paste
Grated coconut - 1 cup
Poppy seeds - 1 tsp.
Fried gram - 1 tbsp.
Cashews - 10
Garlic - 4 nos.
Grated Ginger - 1 tsp.
Green chillies - 4
Cinnamon - 1
Cloves - 1
Fennel seeds - 1/2 tsp.
Cardamom - 1
Procedure to prepare White Vegetable kurma
1. Chop the vegetables into fine pieces. Here I used carrots, beans and green peas. Chop the onions to fine pieces.
2. Grind the ingredients given under "To grind" to a smooth paste adding enough water.
3. Heat oil in a pressure cooker add the ingredients given under "To temper" and then add the chopped onions and saute well.
4. Next add the chopped vegetables and saute well. Add sugar and salt and add 2 cups of water and allow it to cook in a medium flame. Take care not to overcook the veggies.
5. Now add the ground paste and saute well till the raw smell disappears.
6. Allow it to boil for 5 minutes you can add little water to get the desired consistency.
Garnish with coriander leaves and serve hot with Idli, Chappathis, dosas, pooris, etc.
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