Love To Bake Idiyappam @ Putu Mayam - Aff Indian Subcontinent #2

This calendar week is all virtually breakfast..but you lot tin eat these anytime of the twenty-four threescore minutes menstruation if you lot wish.

Idiyappam or String Hoppers is something similar rice vermicelli that is made fresh for consumption. It is known inward Malaysia every bit Putu Mayam. Idiyappam is a culinary specialty of Kerala,Tamil Nadu in addition to southern areas of Karnataka. It is also a culinary staple inward Sri Lanka.

It's a childhood favourite of mine, in addition to however is 1 of my favourite things to eat. Being able to brand this at habitation genuinely makes my pump boundary every bit I tin accept it every bit ofttimes every bit I like.

One tin purpose rice flour to brand it, only personally, I prefer making it amongst raw rice every bit nosotros tin select the type of rice nosotros prefer eating. Personally I notice basmathi or ponni rice to gustation better, amongst a fluffier texture, than Thai rice flour due to the depression starch content. I haven't endeavour it amongst par boiled rice...yet. The best for me volition live on Ponni, the fluffiest of all.

It's genuinely quite slowly to do, provided, you lot request to decease a mould for it. I used this Murukku maker that I bought from a baking supplies store for RM38. It comes amongst 4 dissimilar disc in addition to I used the disc amongst the smallest hole that is intended for omapodi. It is non every bit fine every bit the existent idiyappam, only somewhere inward betwixt Vietnamese rice vermicelli in addition to Chinese rice vermicelli. The existent matter is finer than Chinese rice vermicelli.. or mayhap those sold hither are that fine. I am non likewise certain virtually the size inward India.

Idiyappam is served inward many ways. Some eat it amongst sodhi, some amongst sugariness kokosnoot milk in addition to hither inward Malaysia, nosotros eat it amongst freshly grated kokosnoot in addition to chocolate-brown sugar. I read, it tin also live on served amongst mashed banana.

I tried making this quite a few times.... in addition to I decease along excess idiyappam chilled, covered inward a container, in addition to reheat it past times steaming it for two minutes the adjacent day. Excess freshly grated kokosnoot tin live on kept frozen in addition to thawed for consumption.

Idiyappam @ Putu Mayam
past times WendyinKK
Makes 8pcs

150gm raw rice (Ponni, basmathi or whatever other depression starch rice)
150ml +100ml water
1/4 tsp salt
1/2 Tbsp neutral flavoured oil

1. Soak rice overnight.
2. Drain rice in addition to house it into a blender amongst 150ml water.
3. Blend it until fine.
4. Pour the blended rice into a non stick cooking pan, rinse the blender amongst 100ml H2O in addition to pour it into the pan every bit well.
5. Add inward tabular array salt in addition to oil. Cook until a dough forms, it volition live on real slightly tacky.
6. Let it plough to warm, (it volition non live on glutinous at all) in addition to fill upward the idiyappam mould amongst the cooked dough.
7. Press/squeeze the dough out, according to the type of mould used, onto a oiled tray/clean banana leaf/non stick baking paper.
8. Steam the idiyappam for unopen to 3 minutes on high heat, until the dough turns translucent.