Inippu Idiyappam / Idiappam - String Hoppers; Sweet

Idiyappam - another staple in Chettiar homes. The Achi's (the ladies of the Chettiar Community) prepare and stock various types of flours for instant preparations at a short notice.

There is much ado over the Idiyappam maavu (flour). Be it a Kumbabishekam or a Wedding - the main concern while planning the menu would be "Do we have sufficient Idiyappam Maavu for the occasion?" It is blasphemous to not have this flour at home. As the flour is stocked in huge quantities in our Store-rooms, great care is taken in the preparation of the flour. It starts with parboiling the paddy, drying and hulling it. Then the process of grinding, sieving, drying, dry roasting....

Idiyappam is made of plain rice flour and is steamed. Hence it is easily digestible, and is recommended for infants, invalids and convalescence - plain ones without thalippu or grated coconut.
Idiappam flour is now readily available, though the shelf life is much shorter.

Chettinad Idiyappam is unique in the way it is served. We have Inippu Idiyappam and Thalicha Idiyappam (seasoned along with buttermilk).


Ingredients for Idiyappam:
Idiyappam Maavu - 1 cup
Hot Water - 1 cup
Gingelly Oil - 1 tsp

Instructions for Idiyappam:
Measure flour into a wide mouthed vessel. Add oil in and mix well.
Bring the water to a boil and take off heat.
After about half a minute, pour into the flour and mix well with a spatula / wooden spoon.
Grease your palms lightly, and divide into 2 or 3 portions. Fill into the Idiyappam Press - fitted with a Idiyappamm Achu (plate with very fine holes).

Fill a (Idli) steamer with 2 to 3 cups of water. Spread a damp cloth on the Idli Plate.
Once the steamer is ready, press out the Idiyappam - in a circular motion on the damp cloth.
Cover steamer and refill the press with remaining dough.

Press once more over the first layer. Cover and cook for 5 minutes.
Open cover and sprinkle water. Turn it out on to a plate. Cool.

For Inippu Idiyappam:

Ingredients for Inippu Idiyappam:
Idiyappam made from 1 cup flour (given above)
Sugar - to tatse
Coconut - 1/2 cup, grated
Ghee - 2 Tbsp
Elaichi - 2 to 3, powdered

Instructions for Inippu Idiyappam:
Dunk the cool Idiyappam in a shallow bowl filled with water.
Immediately, take it out and squeeze well.
Carefully, separate the strands (well worth the effort as it will result in longer strands).
Sprinkle sugar, grated coconut, powdered cardamom and ghee.
Toss well to mix evenly.
Sit for 10 minutes at least before serving.


Torviewtoronto said…
delicious way to have idiyyappam
Priya said…
My favourite anytime..
Priti said…
Looks so yum ...I love this and now want to eat it
Chandrani said…
Idiyyapam looks so yummy...
Kurinji said…
Looks yummy and my hubby's all time fav.

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