Idiyappam (String hoppers / Sevai) made in Bamboo Mould
Serves : 2 - 3
Makes : 10
1 cup ( 200 g ) raw rice flour - dry roasted
1 3/4 cup water
1/2 teaspoon ghee / oil
1 1/2 teaspoon extra oil
1/2 teaspoon salt
1/4 cup grated coconut ( optional )
In a pan , boil water with salt and ghee / oil. When the water starts boiling add rice flour and mix well. Keep aside for cooling for 10 minutes.
Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.
Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough.
Press/ extrude out the dough (resembling the noodles ) - while moving the mould in a small circle to form a small mount of noodles - onto each of the greased bamboo mould / idiyappam stand / idli steamer and sprinkle grated coconut ( optional ) (If using bamboo mould – Wipe each bamboo mould with a kitchen towel. Grease each bamboo mould with ½ teaspoon oil. Clean bamboo mould after use, clean nicely with a soft brush, wash and wipe each mould with a kitchen towel. Keep outside until it dry).
Steam for about 10 - 12 minutes in a steamer / pressure cooker ( without weight ) / National-slow cooker or till done. Serve with stew / korma or chicken curry