This recipe demonstrates how to make Idiyappam (string hoppers), a Keralan rice noodle dish. Boiled water, salt, oil, and rice flour are mixed, cooled, and kneaded. The dough is pressed through a sieve into greased molds, then steamed for 8-10 minutes. Serve with coconut chutney or sweetened coconut milk. Here's how to make Idiyappam based on the video: Prepare the Dough: Once the dough has cooled slightly but is still warm, knead it lightly to smoothen it out. Apply a little oil to your palms and divide the dough into two portions, rolling them. Prepare the Press & Moulds: Use a hand press (chuckly maker) fitted with a fine noodle sieve. Grease the inside of the press and the sieve. Grease idli moulds with oil. Form the Idiyappam: Place one roll of dough into the greased press. Secure the lid and rotate until the press touches the dough. (Optional) Place a teaspoon of grated coconut in each idli mould. Press the dough through the sieve directly into the greased idli moulds, forming noodle portions. Steam: Ensure water is boiling in your steamer. , Stack the filled idli moulds inside the steamer. Cover and steam on high flame for 8 to 10 minutes.
