Temple’s Kitchen: Idiyappam/ String Hoppers/Instant Sevai

Ingredients

Roasted Rice Powder          
2 cups.

Salt                                       To Taste

Sugar                                    1 Tsp.

Grated Coconut                    
½ cup

Boiling Water                   
    1 ¼ – 1 ½ cup  

Coconut Oil                            1 Tsp.

Method:

• Combine salt, sugar, coconut oil and roasted rice flour. Add
  boiling water gradually and using a wooden spatula mix the dough.
• Add water till the dough comes together and knead well to make soft
  dough without any lumps. Cover the dough with a wet cloth
  ( it prevents the dough from drying out).

• Make medium sized balls and keep it aside.
• Take Idiyappam mould and grease inside and fill one portion of
  dough.
• I use my idli mould & stand to make small Idiyappam. You can
  use steaming-plates as well for this.
• Sprinkle the grated coconut on these moulds.Press through the mould.

• Put a idli steamer on heat. (You can use pressure cooker for
  making Idiyappam).
• Pour water, just 1-2 cups would be sufficient for one go. Once the
  water starts boiling , place the idli stand and steam for 10 minutes in high
  flame.
• Open the steamer after a while and take out the soft Idiyappam and
  transfer to the serving plate.
• Enjoy the healthy Idiyappam with vegetable stew.

Note: 

• Rice flour should be “fine and smooth”.
• To Get Authentic taste, use only White Rice flour and fresh
  coconut.
• Knead the dough very well and make soft ball.
• Use
  mould with very small holes to have thin noodles.