Chettinad Idiyappam
steamed rice-flour string hoppers, soft as lace, eaten with coconut and curry
Allergens in Chettinad Idiyappam: none of the ten listed below.
Ingredients
Quantities for 4.
- 400g, fine Rice Flourroasted idiyappam flour if you can find it
- 700ml, boiling Water
- 2 tbsp Coconut Oilfor the dough and for greasing the plates
- 6 tbsp, freshly grated Coconutscattered on the hoppers
- 1 tsp Sugaronly if serving with sweet coconut milkoptional
- 1 tsp Salt
Cookware
stovetop, steamer
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- You need an idiyappam press (sevai nazhi) with the finest plate, and a steamer with flat perforated trays.
- If your rice flour is not pre-roasted, dry-roast it in a pan over low heat for 6-8 minutes until it feels light and smells faintly toasted, then cool it. Unroasted flour gives gummy hoppers.
- Work the dough hot. Once it cools it stops going through the press cleanly, so keep the bowl covered and press in batches.
Method
- Bring the water to a rolling boil with the salt and 1 tbsp of the coconut oil.
- Pour the boiling water over the flour all at once and mix with the handle of a wooden spoon until there is no dry flour left.All at once, not in stages. Dribbling water in gives you lumps you will never knead out.
- Cover and let it sit 5 minutes so the flour drinks the water.
- Knead while still hot, with wet hands, into a smooth non-sticky dough. It should feel like soft clay and not crack when rolled into a ball.If it cracks, sprinkle in hot water a spoon at a time. If it sticks, dust with a little dry flour.
- Grease the steamer plates with coconut oil and scatter a teaspoon of grated coconut on each.
- Fill the press, and squeeze the dough onto the plates in overlapping spirals, one layer thick.
- Steam 6-8 minutes, until the strands turn from chalky white to glossy and translucent at the edges.Over-steaming makes them wet and they clump. Pull them the moment they look glossy.
- Rest 2 minutes before lifting them off. They firm up and release cleanly.
- Repeat with the rest of the dough, keeping it covered between batches.
- Serve warm with the remaining grated coconut, and a mutton or chicken kuzhambu, or with sweetened coconut milk.
Storage
Best within a few hours. Keeps 1 day at room temperature under a cloth; re-steam 3 minutes to soften. Refrigerating makes them hard and grainy.
Nutrition Good estimate
One serving of Chettinad Idiyappam (307 g) is about 510 calories, or 167 calories per 100 g.
Low protein: 7 g a serving, 5% of the calories
| Per serving307 g | Per 100 g | |
|---|---|---|
| Calories | 510 kcal | 167 kcal |
| Protein | 6.7 g | 2 g |
| Carbohydrate | 84.6 g | 28 g |
| of which sugars | 2.6 g | 1 g |
| Fibre | 4.4 g | 1 g |
| Fat | 15.7 g | 5 g |
| of which saturated | 12.7 g | 4 g |
| of which unsaturated | 1.8 g | 1 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.