Breakfast

How to make Idiyappam from scratch | Kerala Breakfast – GF, Vegan

Breakfastis a huge deal at my place. Almost all of us wake up to hungry stomachs
and look forward to a proper breakfast – every single day !! With due
respect, we are not really the oatmeal-cereal-coldmilk kind of family ,
and expect (and deliver) hot meals for breakfast. Personally, I get
cranky if I don’t eat my brekkie by 7:30 am (even on a Sunday morning, yes!! :p) . 



Idiyappam
or string hoppers is a favourite breakfast for people from Kerala as
well as from Mangalore / Coastal Karnataka .Although hailing from
Bangalore I always look forward to tasting dishes from neighbouring
states of Maharashtra, Andhra, Goa, Tamilnadu and Kerala.



Gluten-free
recipes are the rage these days along wth Vegan, Pegan,Keto, Paleo
and a whole lot of named and unnamed diets. Come to think of it, earlier
generations didn’t give these much of thought, yet incorporated
sensible, locally grown grains. Of which Millets are making a versatile comeback, helping diabetics as well as health-watchers substitute rice sensiby with millets. 

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I
was leaning heavily towards a bake with gluten free flours this week, and did bake a one too, but thought
of presenting some traditional dish that involves the most familiar GF
flour I have known – Rice flour. Without labels or any special diets,
rice flour was woven into our mainstream meals with Akki Rotti (flattened Rice bread), Morkazhi 1, Morkazhi 2, Ammini Kozhukottai, Instant Crispy Multigrain Dosa, Thenkuzhal, Seedai, and many more snacks made. 


I have made a Kerala special breakfast dish using Rice flour : Idiyappam (or rice flour string hoppers) served with Vegetable Stew (recipe soon!). 

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I ate this at several places, but was apprehensive of making it from scratch. Like
many traditional recipes, this calls for a bit of practice, but the
easy availability of Idiyappam flour (whch is rice flour – just
processed differently) makes this a fantastic, light steamed breakfast
option. Uses little or no oil and with some stew and a banana (as it is
traditionally served thus), makes a complete, filling meal.

Let’s get to the recipe now – Idiyappam – a Gluten Free, Vegan Breakfast from Kerala

Prep time – 15 mins, Steaming time – 15 mins, Serves – 2 ~3


What you need:

Idiyappam flour (store bought or homemade,I used the former) – 2 cups
Hot water – as required
Salt – 1/2 tsp (or to taste)
Oil – 2 tsp

Prep:
Grease idli plates. Keep water in a idli steamer ready with hot water.
Also grease the inside of the Idiyappam Kozhavi (or even use a chakli press with the thin sieve attachment in place)


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How to:
In
a large plate, add sieved idiyappam flour, salt. Add hot water little
by little to make a soft dough. Don’t over knead, yet make a pliable
dough. Cover and rest the dough for 10 mins. Make into equal portions
and oil your hands well.
Place a portion of the dough into the
idyappam maker and press directly onto the greased idly plates in a
circular fashion or into individual dimples. Repeat for rest of the
dough. Immediately place in a steamer which has water in a rolling boil.

Steam for 10-12 mins.Remove, slowly spoon out the idiyappams and serve hot with stew.

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Sending this to #GlutenFreeTreats as the theme for @FoodieMondayBloghop hosted by Sujatawho’s
a master baker herself. Her varieties of cookies is as mind blowing as
the sandesh varieties – defintely a haven for people with a sweet
tooth. 

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12 Comments

  1. Priya Iyer

    Wow, love the pictures! The idiyappam looks fabulous!

    The hubby is a big fan of idiyappam, but I've never tried making it from scratch at home. Should try it out some time.

  2. This looks so good Kalyani.. we had it long back in a South Indian resturant ..making these at home sure must have taken some effort.. the pics are beautiful and the whole breakfast platter.. idliappam and stew look so inviting

  3. Wow Kalyani idiyappam looks healthy and easy to make. Loved that its a no oil or less oil recipe. Never tasted it. Now I have a tried and tested recipe. I will try it soon.

  4. Poonam Bachhav

    Never had a chance to sample idiyappm. But your platter looks very inviting and tempts me to try your recipe sometime soon.

  5. Mayuri Patel

    I love idiyappam and have tried making them with rice flour and ragi flour at home. Such a wonderful light meal with flavorful curry. Your preparation has tempted me to make it again soon.

  6. preethi'scuisine

    Idiyappam looks scrumptious. I love Shavige with bella and ellu podi. These look so good.You have tempted me to make them soon. Fabulous recipe and looks so easy to make.

    • oh yes Preethi ! that Othu Shavige, Bangalore / Mysore style with Ellu-bella podi is so much on my to-do list. Ajji used to make it hot and fluffy for Upakarma and we used to gobble it up right out of the Othu. This version using Idiyappam flour comes very close to that flavour & texture

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