Kerala Cuisine

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Iddiappam

iddiyapam

Thread like 'string hoppers'

(IDI-APPAM - thread like extrusion of dough of boiled and mashed rice eaten with sweetened coconut milk )

In history idi–appam is mentioned way back in 10th century during the rule of Cholas. Traditional Syrian Christians developed their own style with variations as mutton stew and chicken stew. The Hindus developed their own style with variations like 'avial' (an mixed vegetable delight), vegetables and coconut chutney was a favorite break fast option for the Nairs and Namboodries. With the coming of Europeans they started calling Idi Appam as HOPPERS.

Let me show you how to make ‘iddiappams’.

Ingredients	Quantities
Parboiled Rice	1 cup(200GMS)
Plain rice	1 cup(200GMS)
Salt	1/4 tsp or to taste
Oil	1tbsp

1.   Soak the washed rice for 6 hours.
2.    Grind together to a fine paste.
3.    Keep aside for 5-6 hours. Batter should be thick, almost like dough.
4.    Grease a serve press. Pour some batter into it and press.
5.    Let the batter fall onto any stand which can be steamed, in circles.
6.    Steam cook for about 10 minutes.
7.    Serve with sweetened coconut milk or potato stew.

Idiappam can be served with any spicy curry and can be served for lunch and dinner as well.

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