Healthy and delicious breakfast recipe of Wheat Idiyappam or String Hoppers, a traditional recipe from South India. Step-wise picture recipe of Gothumai Idiyappam with tips to get perfect homemade idiyappam!
Idiyappam or String Hoppers is quite a popular recipe in Tamilnadu, known as Nool Puttu this is also made in Kerala. Traditionally, it is made with rice flour and it simply melts in mouth when made right. Recently I wanted to give this recipe a twist and tried wheat idiyappam/gothumai idiyappam and it was a huge success!
The husband is a big fan of Idiyappam and simply loves it with plain sugar and fresh coconut. When he had found that I had made his favorite stuff albeit a major change, he was slightly disappointed. But all it took was one mouthful to change his opinion and he gave me a big thumbs up. I have since made this recipe quite a few times and it turns out perfect every single time.
For making perfect wheat idiyappam, it is a must to steam the flour first. This is a big difference when compared to rice string hoppers. Steaming the wheat flour would take off any raw smell and the after taste of wheat when the idiyappam is made. As the dough is made with boiling water, it turns out very soft and then, it can easily be pressed through the idiayappam press. But be careful as to not let the dough dry, it becomes hard to press the dough. Steaming this wheat idiyappam takes 4-5 mins only and it remains soft even after cooling down. I served this gothumai idiayappam with egg kurma last time and it was super yummm, even if I say so myself.
How to make Wheat Idiyappam | Gothumai Idiyappam | Wheat String Hoppers –
Detailed step-wise picture recipe of making Wheat Idiyappam | Gothumai Idiyappam | Wheat String Hoppers –
1. First steam the wheat flour for 5-7 mins on high flame.
2. Remove it and let it cool down slightly.
3. When it is warm enough to handle, transfer into a bigger bowl and mix well to remove any lumps.
4. Add salt as needed and pour boiling water in small quantities.
5. Using a spoon, mix well and when it is warm enough to handle, knead into smooth dough. Add sesame oil as needed while making the dough.
6. Grease the idiyappam mould and use the fine idiyappam press.
7. Fill the idiyappam mould with dough and close it.
8. Press the idiyappam dough evenly on the steamer plate (I used my idiyappam plate)
9. Steam it for 4-5 mins on medium flame and then take it out. Once slightly cooled down, remove it onto a plate.
10. Serve hot/warm with any Kurma or plain sugar & grated coconut.
- Instead of steaming the wheat flour, it can be dry roasted as well.
- The amount of water needed depends on the flour and climate, I used roughly 1.5 cups of boiling water.
- Don’t steam the idiyappam for longer than 5 mins, it might turn soggy.
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