Idiyappams, also known as string hoppers, are a popular South Indian breakfast staple that has many fans. These thin, string-like strands of steamed rice flour can be paired with many accompaniments like egg roast or chickpea curries. Even if there is none, the aroma of steaming idiyappams wafting through the kitchen is enough to awaken the senses and set the tone for a delightful breakfast experience.
Idiyappams made by kneading batter with hot water taste quite good. But even those who like it the most perceive preparing idiyappams with water as challenging. However, the beauty of culinary exploration lies in finding alternative methods. Here we unveil a quick and innovative recipe that promises to deliver the same ethereal softness without the need for traditional water-soaked rice flour. Be ready to be enchanted by the simplicity and speed of this magical idiyappam recipe: -
Coconut milk is the star
Yes, just try making the idiyappam batter with coconut milk instead of hot and cold water. Not only will it enhance the taste, but you can also make softer idiyappams this way. Even if we knead the batter using water, often it turns dry quickly. However, the specialty of coconut milk is that it continues to keep the batter soft and ensure a smooth texture.
Also, while kneading, many add coconut oil to prevent it from being sticky. But try ghee instead of coconut oil. You will be amazed to see that the softness and taste of idiyappams have only gotten better. Mix ghee after adding hot water while kneading the batter to make it soft. You can also add some cooked rice while preparing the batter and mix it after making it into paste form. This way too you can make the batter soft for enhanced taste. Now try out all these tips while preparing the Idiyappams. You can make much tastier idiyappams that are sure to tantalize your taste buds and also fit seamlessly into your culinary repertoire.