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Kerala Cuisines Breakfast -- Idiyappam
 
 
 
 
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Breakfast -- Idiyappam
Idiyappam String hoppers is a culinary specialty in Tamilnadu and Kerala. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool, but is most commonly known as idiyappam or string hoppers. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served with sweetened coconut milk in Malabar region of Kerala. It is not usually served at lunch. Using wheat flour in preparation gives it a brownish hue.

Method of preparation
Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam

Mix rice flour with hot water, ghee and salt. Knead it into a smooth dough. Fill an "idiyappam" presser/sieve with the dough and press it on to banana leaves and steam or press it directly on to an idli steamer, and steam for 5-10 minutes. Some people add a little grated coconut on top before steaming for better taste. It can also be made using wheat flour and without added ghee as done in Sri Lanka.
 
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