I wanted to try Wheat Idiyappam also called as Wheat String Hoppers since I saw the recipe in a supplementary cookbook.Last year during Diwali I saw this Pithalai(Brass) Idiyappam press at Kamala Stores but felt it was overpriced so I returned back home without buying it.But after a month or so I felt to own it and went in search of it but unfortunately all the pieces were sold out, the same thing repeated after 2months and I regretted again.Hubby was teasing me as usual, you always ask for things when its out of reach and neglect it when you see it...Sigghhh but yes thats a true story.To my surprise he gifted me this Brass Idiyappam Press along with few other brass utensils for our anniv :))
The moment I saw it, I wanted to try wheat idiyappam first and here is the recipe for it.This is sure a better alternate for chapathi.And steamed food is always healthy, So I am planning to make it often.
This is my new Idiyappam / Murukku Press, screw type. I already have a wooden press and stainless steel one which amma gave me now this one is a new addi(c)tion.This is the first time I am using a screw type press and I find it very easy.
Wheat Idiyappam Recipe
Preparation Time:15 mins | Cooking Time : 15 mins | Serves:2
Wheat Flour - 1 cup
Water - as required
Salt - to taste
Coconut - 2 tbsp
Sugar - as required
Recipe Category: Main | Recipe Cuisine: Indian
- Take wheat flour in a pan and start roasting, roast till it changes to slightly golden and is of sandy texture.This is the correct stage, switch off and cool down.Add required salt and keep it ready.
- Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour till it gathers together.Start mixing it with a laddle.
- Keep adding water little by little till it gathers together to form a dough. Seperate the dough into portions and keep it ready.
- Take your idiyappam press and grease it well with oil.I used the fine idiyappam press mould.Pinch a ball from the dough and fill it in the idiyappam press.
- Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate.Grease the idli steamer plate.Repeat this in batches...Don't crowd .I used my idli plates for steaming as I wanted small individual portions.
- In the idli steamer pour water and place the idli steamer plate above it and steam it for 10-12mins.Serve hot with coconut and sugar drizzled...tastes great!
Serve hot / warm.
- You can see the texture difference and the color change, but don't let the color change to brown, then the idiyappam will have a bitter taste.
- I used homemade wheat flour.
- Don't over roast, if its over roasted then the idiyappam will taste bitter.Don't let the color change to dark brown, it should be slightly golden and the texture will be sandy, that's the perfect time to stop roasting.
- You can separate the strings and even make savory idiyappam by making a simple tadka with oil,mustard seeds,curry leaves and onion.
Labels: Idiyappam Varieties