Idiyappam with salna | String hoppers-Traditional tamilnadu style-How to make with Video

Cuisine Style: TamilNadu, South India | Preparation & Cooking Time: 35 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

• Idli rice - 1 cup
• Salt to taste
• Gingelly oil – 1 tbsp
• Water as needed

Preparation Method

• Wash & soak idli rice for 4 to 5 hours then drain water & put it in a grinder or mixie grind to fine batter with enough water. [Dosa batter consistency & Don’t let it for fermentation].
• In a bowl add freshly ground batter & salt mix well.
• Heat idli cooker with water & let it boil.
• Grease idli plates with gingelly oil.
• Pour batter in each cavity, place it in an idli cooker, cover it & steam it for 10 min.
• Then de-mould idlis using sharp edged spoon.
• In an idiyappam kuzhal add steamed idlis & squeeze.
• Once idiyappam is ready, serve hot with salna gravy, tomato kurma, coconut milk or any chutney varieties.

Tip

• Using this base you can do any lemon, coconut, tomato, & tamarind variations

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