Wheat Idiyappam

 

I Love Idiyappam / String hoppers / Nool puttu or whatever you call it. I often prepare Rice Idiyappam and then thought of making a slight variation to the same recipe, by adding wheat flour to it.
We had it with coconut chutney. These are perfect for breakfast / dinner, as it is steamed and is easy to digest. And of course, it is easy to prepare.
I roasted the wheat flour a bit in order to remove the raw smell from it. Adding little rice flour will make it more fluffy.
So here's the recipe.

Ingredients

• Wheat flour - 1 cup
• Rice flour - 1/2 cup
•  Water- 1 cup and little more
• Salt - as per taste
• Oil - 1 tsp

Method

• In a pan dry roast the wheat flour. Roast it for about 5 minutes. You will get an aroma from it. 

• Switch off the flame and add the rice flour. Mix well and keep it aside

 

• In a vessel, bring water to boil. Add salt and oil to it. Allow it to bubble. 

 

• Pour this hot water immediately to the rice and wheat flour mixture. Mix with a spoon or spatula as it will be very hot to deal with your hands. Try to make a soft dough. Let it rest for 20 minutes.

 

• Take your string hopper/ idiyappam maker and fill the dough. Use the one with thin holes.

 

• Grease your idli plates and keep them ready. 

• Press the idiyappam maker in a circular motion on the greased idli plate. 

 

• Do it for rest of the dough.

• Stack the plate and steam it for 8-10 minutes in a medium flame. 

 

• Your wheat idiyappam is now ready. Serve it with chutney / any coconut based curry.

 

Notes

• Make sure to boil the water really well before adding it to the flour. It will make your idiyappam light and soft. Also, make sure to add water little by little, mixing it continuously, so that you don't add more and make the dough watery.