Idiyappam or string hoppers are one of my family’s most breakfast dish. It’s easy to make, light on the stomach and healthy too. Since everyone is fond of this dish at home, I make it quite frequently and also try varieties to make it more nutritious and interesting. I have made Idiyappam with ragi, kodo millet ( varagu arisi) and sometimes I add vegetable purée too. Once I had made beetroot Idiyappam and fell in love with its colour and flavour. This time when I thought of making beetroot idiyappam, I got this sudden idea of making as dual coloured or duet idiyappam. Though there is no big technique involved in making this, somehow I was very excited with that idea and thoroughly enjoyed making this colourful duet idiyappam. I was very happy with the results and my family loved it too.
Processed rice flour- 2 cups + 2 tbsps
Water – 4 cups
Oil – 1 tsp + oil required for greasing
Boiled beetroot purée – 1/2 cup
Salt to taste
1. Add 4 cups of water in a pan and let it boil.
2. In a bowl, add rice flour and salt and mix well.
3. Grease the idiyappam plates and idiyappam maker.
4. Once the water starts boiling well, add it slowly to the rice flour while continuously mixing the flour.
7. The dough should not become sticky, so add the water carefully.
8. If the dough can be rolled into a ball without being sticky, then it is ready.
9. Divide the dough into 2 portions.
10. To one portion, add the beetroot purée and mix well. The dough will turn slightly sticky. So add 2 more tbsps of rice flour and mix it well.
12. Now, both plain and beetroot dough are ready. Divide into equal portions and roll them into log shape.
13. Place both the dough adjacent to each other vertically, cover and press over the greased plates.
14. Arrange the plates on the stand and steam the idiyappam for 10 mins in a cooker or steamer.
15. The idiyappam is ready if it becomes shiny. Rest it for few mins and serve it hot with stew or any gravy.?