Saturday, January 31, 2009

Stringhoppers - Idiappam briyani

String Hoppers - Idi appam



2 cups roasted rice flour (white or red rice flour)
1/2 tsp salt
Boiling water as required


1. Mix flour and salt. Add enough boiling water to form a paste that does not stick when touched.
2. Squeeze the paste through the ural to form string hoppers on to the steaming tray.
3. Steam till the string hoppers are not sticky to the touch.
Suggested accompaniments: Sothi, Coconut Chutney, Chicken or Mutton Curry.
Note: To make string hoppers, an `ural' to form the hoppers is necessary. You will also need a steaming tray and a steamer.

String Hopper 'Biryani' - Idi-appa Biryani


10-15 string hoppers
2 small potatoes, cut into small cubes
1/2 tsp chilli powder
1/2 tsp turmeric powder 1/2 tsp salt
2 tbsp oil
1 large onion, quartered and sliced
3 green chillies, sliced fine
I sprig curry leaves
1 inch piece cinnamon stick
3 cloves
4 or 5 pieces cauliflower, broken into small flowerets
1 carrot, chopped fine
1/2 cup cabbage, chopped fine
1 leek, white part chopped fine
1 tsp finely chopped ginger
1 tsp coriander
1 tsp cumin seeds To be ground together
(or equivalent of powders to be mixed together) 1 tsp black pepper
Optional: 2 eggs, beaten lightly with pepper and salt to taste


1. Rub potato cubes with chilli powder, turmeric and 1/4 teaspoon of the salt. Set aside for 10-15 minutes.
2. Break up the string hoppers into small pieces.
3. Heat oil in a pan. Fry potato cubes till almost cooked.
4. Add sliced onions. When transparent add green chillies, curry leaves, cinnamon and cloves. Saute till onions turn golden brown.
5. Add cauliflower, carrot, cabbage and leek. Add remaining salt and the chopped ginger. Cook till tender.
6. Add string hoppers. Mix thoroughly
7. If egg is to be added, fry them in another pan.
8. Remove when cooked. Break up fried egg with a spatula. Add to string hoppers. Mix well.
9. Add ground aromatic spices. Mix well and remove from stove.
10. Add more salt if necessary.


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