Thinai idiyappam | Foxtail millet string hoppers-How to make-Step by step photos

Cuisine Style: TamilNadu, South India | Cooking Time: 15 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

• Thinai arisi maavu [Foxtail millet flour] – 1 cup
• Salt to taste
• Water as needed
• Gingelly oil – 1 tbsp

For seasoning

• Mustard seeds – 1 tbsp
• Curry leaves – 1 spring
• Salt to taste
• Idli podi – 1 tbsp
• Oil – 1 tbsp

Preparation Method

• Dry roast Foxtail millet flour for a min.[Optional].
• In a bowl add roasted Foxtail millet flour, salt, & water mix well & make batter without lumps.[dosa batter consistency, Don’t let it for fermentation].
• Heat idli cooker with water & let it boil.
• Grease idli plates with gingelly oil.
• Pour Foxtail millet batter in idli plates, cover lid & steam it for 10 minutes.
• Then de-mould idlis using sharp spoon and transfer to a plate.
• In an idiyappam kuzhal fill the idlis then just press or squeeze.
• Once it’s ready sprinkle idli podi and lemon juice then serve hot with Salna, Kurma, coconut milk or chutney.
• Method 2:- Heat oil in a pan add mustard seeds & let it splutter then add curry leaves fry.
• Then add prepared thinai idiyappam, idli podi & salt mix well then serve hot.

Tip

• You can make lemon thinai idiyappam, tamarind thinai idiyappam, tomato thinai idiyappam, coconut thinai idiyappam, thinai idiyappam upma & thinai idiyappam pulavo… variations with this prepared plain idiyappam.

How to make thinai idiyappam[sandavai,string hoppers]-Step by step photos

In a bowl add foxtail millet/ thinai flour and salt mix well

Add water mix well

Make dosa batter consistency & dont let it for fermentation.

Pour thinai batter in each cavity

Once filled place it in an idli cooker

Cover lid & steam it for 10 min

After steaming

De-mould idlis using sharp spoon

Traditional idiyappam kuzhal

In an idiyappam kuzhal add thinai idlis

Squeeze gently [Now you can see the thinai idiyappam strings]

Transfer squeezed thinai idiyappam to a plate

Heat oil in a pan add mustard, curry leaves, idli podi, thinai idiyappam, salt saute gently then cut off heat & serve hot