Idiappam

IDIAPPAM (also known as string hoppers; puttu mayam)

250 g rice flour, brown rice flour or millet flour
1 teaspoon salt
450 ml boiling water (more or less)

METHOD
1. Place rice flour on a clean muslin cloth and steam for 10 minutes. Cool it thoroughly and sift.
2. Put the sifted flour into a mixing bowl. Dissolve the salt in the hot water.
3. Pour the water into the flour and using a wooden spoon stir quickly to form soft dough.
4. Put a little dough into 'idiappam press'.
5. Press out the dough into long strands to form a circle on a rattan plate or a saucer.
6. Repeat procedure till all the dough has been used.
7. Place the prepared idiappams in a steamer and steam for 10 minutes or until they are fully cooked and springy in texture.
8. Cool the idiappam before removing from the rattan plate.
9. Serve with brown sugar and grated white coconut.

Indian Heritage Cooking by Devagi Sanmugam, published by Marshall Cavendish