Idiyappam (String Hoppers)

Ingredients

• 2 cups Rice Flour
• 1 cup Hot Water
• 1/2 teaspoon Salt
• 1 tablespoon Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rice Flour and the 1/2 teaspoon of Salt. Stir them together until they are thoroughly mixed.
2. 2Gradually add the 1 cup of Hot Water to the flour and salt mixture, mixing continuously with a spoon or spatula. Continue to mix until a soft, pliable dough forms that pulls away cleanly from the sides of the bowl.
3. 3Lightly grease the inside of an idiyappam press or the inside of a piping bag fitted with a small nozzle using the 1 tablespoon of Coconut Oil. This will ensure the dough does not stick.
4. 4Carefully fill the greased idiyappam press or piping bag with the prepared dough. Press the dough through the press or bag, forming continuous strands in circular patterns onto steamer mats or idli plates.
5. 5Place the steamer mats or idli plates with the formed idiyappam into a steamer. Steam over boiling water (100°C / 100°C) for 10 to 12 minutes, or until the idiyappam appear translucent and are firm to the touch.
6. 6Carefully remove the cooked idiyappam from the steamer. Serve them immediately while hot.

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