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Idiyappam Pathiri Podi
Idiyappam Pathiri Podi - Image 2
Idiyappam Pathiri Podi - Image 3

Idiyappam Pathiri Podi

Idiyappam Pathiri Podi is the flour used to make Idiyappam (also known as String Hoppers), a popular breakfast dish in Kerala and other South Indian regions. The flour preparation for making Idiyappam involves rice flour, which is specially prepared to ensure the correct texture for the soft, steamed, and stringy idiyappam. Here’s how you can prepare the flour for Idiyappam Pathiri:

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Description

Ingredients:

  • 2 cups of rice flour (preferably fine, white rice flour)
  • 1/2 tsp salt (or to taste)
  • 1 1/4 cups boiling water (approximately)
  • 1 tsp ghee or oil (optional, for added softness)

Instructions for Flour Preparation:

  1. Boiling the Water:
    • Bring 1 1/4 cups of water to a boil in a kettle or saucepan. You can add a pinch of salt to the water for seasoning.
  2. Mixing Rice Flour with Boiling Water:
    • In a large bowl, add the rice flour and salt (if using). Make a small well in the center of the flour to pour the hot water.
    • Gradually pour the boiling water into the rice flour, little by little, stirring constantly with a spoon or spatula to prevent lumps.
    • Continue mixing until all the water is absorbed and the mixture begins to form into a dough. The dough should be smooth and slightly sticky, but not wet.
  3. Kneading the Dough:
    • Once the water is absorbed, let the dough cool slightly for a few minutes until it’s safe to handle.
    • Grease your hands with a little ghee or oil (optional), and knead the dough for a few minutes until it becomes smooth, soft, and pliable. You should be able to form it into a smooth ball without any cracks. If the dough feels too dry, you can add a little more hot water and knead again.
  4. Testing the Consistency:
    • To test if the dough is ready, take a small portion and press it through an idiyappam maker (or a traditional idiyappam press). If the dough comes out smoothly without breaking, it’s perfect. If it breaks or is too sticky, add a little more flour or water as needed and knead again.
  5. Resting the Dough:
    • Let the dough rest for about 5 minutes before using it in the idiyappam maker. This helps in making the dough more manageable and easier to shape.

Using the Flour for Idiyappam:

  • Once the dough is ready, place it in an idiyappam maker (also called an idiyappam press) and press out the dough into thin strands directly onto a steaming tray or plate. Steam for about 10-12 minutes until soft and fully cooked.

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