String Hoppers ,It is melting in the mouth.It is heart warming.It is soul stirring !!!

After savoring a hearty breakfast of String Hoppers and vegetable stew, accompanied by a comforting cup of ginger tea, I felt compelled to pen down my thoughts about this delightful dish.

Growing up in the picturesque village of Kuttanadu, often referred to as the ‘rice bowl’ of India due to its lush green paddy fields, I developed a deep appreciation for the culinary treasures crafted from rice. In the warm embrace of my Grand Ma’s kitchen, I was introduced to a plethora of breakfast delicacies, each made with raw rice and rice flour, including Idli, Dosa, Puttu, and the beloved Idiyappam, or String Hoppers.

The process of making Idiyappam, I realized, was more than just culinary art—it was a labor of love. Rice flour, meticulously sourced and processed from locally grown rice, was transformed into delicate strands of Idiyappam using an appliance called the ‘Ural,’ a cylindrical stone mortar with a wooden baton. The rhythmic pounding of rice in the Ural created a symphony of flavors, infusing each dish with a unique charm.

Observing the communal spirit and joyous atmosphere in which these culinary traditions were upheld, I couldn’t help but be inspired by the resilience and creativity of the women who kept these traditions alive.

Now, I invite you to recreate this culinary magic in your own kitchen with my simple recipe for String Hoppers and vegetable stew:

String Hoppers:

• Combine rice flour with boiling water and salt to form a soft dough.
• Knead the dough and fill it into a string hopper maker to create thin noodles.
• Steam the noodles in an Idli cooker and serve with grated coconut.

Vegetable Stew:

• Sauté vegetables and whole spices in coconut oil.
• Add coconut milk and simmer until vegetables are tender.
• Garnish with curry leaves and serve alongside String Hoppers for a wholesome meal.

I’m confident that the soft String Hoppers and subtle stew will leave you enchanted, just as they have for generations.