Stringhoppers / Idiyappam

To make the Idiyappm / String Hoppers

In a thick bottomed pot , add water , salt and oil.

Bring the water to a roaring boil.

Lower the flame and add the rice flour.

Mix it well breaking lumps.

Switch off the flame and keep it covered for 10 mins.

After 10 mins , while the dough is still warm , grease your palms and pull out a pice of the dough and kneed it well until it’s smooth.

Repeat the same for the rest of the dough. Add a little oil if the dough sticky. The dough needs to be lump free and smooth.

Keep the dough covered with a wet cloth to avoid drying.

To make the idiyappam, use the plate with small holes of the chakli maker.

Grease the chakli moulds and the idly plates with oil and add a piece of the dough into the chakli mould.

Using pressure press the chakli mould to get thin strings of vermicelli.

Fill all the plates.

In a big pot , bring water to boil.

Keep the idly plates in the steamer and steam the idiyappam for 10 mins.

After steaming, remove from plates and enjoy with tomato korma.

For making the Tomato Curry

In a pan add a tablespoon oil.

When the oil is hot add mustard seeds , hing and curry leaves.

After the mustard seeds splutters , add onion , 1 teaspoon turmeric and sauté until the onions are soft.

Add tomatoes and salt to taste.

Fry for a minute until the tomatoes start to release water. Mash the tomatoes a bit.

Add the chilli ,cumin and coriander powders. Adjust salt.

Fry until the tomatoes release oil and the dry masala release their aroma.

Now time to add the masala paste and sauté for 2-3 mins until the raw smell goes away.

Add water to adjust the consistency about a cup of water and jaggery.

Give it a good mix and cover and cook for 5-6 mins.

Serve hot with idiyappam or even chapati !