This week is all about breakfast..but you can eat these anytime of the day if you wish.
Idiyappam or String Hoppers is something like rice vermicelli that is made fresh for consumption. It is known in Malaysia as Putu Mayam. Idiyappam is a culinary specialty of Kerala,Tamil Nadu and southern areas of Karnataka. It is also a culinary staple in Sri Lanka.
It's a childhood favourite of mine, and still is one of my favourite things to eat. Being able to make this at home really makes my heart jump as I can have it as often as I like.
One can use rice flour to make it, but personally, I prefer making it with raw rice as we can choose the type of rice we prefer eating. Personally I find basmathi or ponni rice to taste better, with a fluffier texture, than Thai rice flour due to the low starch content. I haven't try it with par boiled rice...yet. The best for me will be Ponni, the fluffiest of all.
It's actually quite easy to do, provided, you need to get a mould for it. I used this Murukku maker that I bought from a baking supplies shop for RM38. It comes with 4 different disc and I used the disc with the smallest hole that is intended for omapodi. It is not as fine as the real idiyappam, but somewhere in between Vietnamese rice vermicelli and Chinese rice vermicelli. The real thing is finer than Chinese rice vermicelli.. or maybe those sold here are that fine. I am not too sure about the size in India.
Idiyappam is served in many ways. Some consume it with sodhi, some with sweet coconut milk and here in Malaysia, we consume it with freshly grated coconut and brown sugar. I read, it can also be served with mashed banana.
I tried making this quite a few times.... and I keep excess idiyappam chilled, covered in a container, and reheat it by steaming it for 2 minutes the next day. Excess freshly grated coconut can be kept frozen and thawed for consumption.
Idiyappam @ Putu Mayam
150gm raw rice (Ponni, basmathi or any other low starch rice)
150ml +100ml water
1/4 tsp salt
1/2 Tbsp neutral flavoured oil
1. Soak rice overnight.
2. Drain rice and place it into a blender with 150ml water.
3. Blend it until fine.
4. Pour the blended rice into a non stick cooking pan, rinse the blender with 100ml water and pour it into the pan as well.
5. Add in salt and oil. Cook until a dough forms, it will be very slightly tacky.
6. Let it turn to warm, (it will not be sticky at all) and fill the idiyappam mould with the cooked dough.
7. Press/squeeze the dough out, according to the type of mould used, onto a oiled tray/clean banana leaf/non stick baking paper.
8. Steam the idiyappam for around 3 minutes on high heat, until the dough turns translucent.
|the size of my idiyappams
|Bought this for RM38 from a baking supplies shop in town.
I am submitting this to Asian Food Fest Indian Subcontinent Month,
hosted by Alvin of Chef and Sommelier