Idiyappam upma / String hoppers upma
Idiyappam upma, or string hoppers upma, stands out as a wholesome and delectable breakfast choice hailing from the states of Kerala and Tamil Nadu in India. This dish comes in two variations: sweet and salty. Today, we’ll delve into the savory version, leaving the sweet rendition for another blog post.
Both versions share a common base ingredient—idiyappam, delicate string hoppers crafted from rice flour dough. While store-bought idiyappam is readily available, crafting it at home is a straightforward process. Begin by lightly toasting rice flour in a pan until it takes on a golden hue, then transfer it to a bowl. Meanwhile, bring water to a boil, seasoned with salt and oil. Combine this water with the rice flour to form a pliable dough. Utilize an idiyappam press to shape the dough onto a greased steamer plate, then steam cook for 10 to 15 minutes. Voila! Your idiyappam is now ready to enjoy.
Ingredients:
- 1 cup shredded Idiyappam (string hoppers)
- 1 teaspoon Ghee
- 1/2 teaspoon Sugar
- 2 pinches Turmeric powder
- 4 teaspoons Oil
- 1/2 teaspoon Mustard seeds
- 2 pieces Dried red chili
- 1 piece Green chili (chopped)
- 10-12 pieces Cashew nuts (broken)
- 6-7 Curry leaves
- 1/2 cup Chopped onion
- 1/2 teaspoon Urad dal (peeled black gram)
- Salt (to taste)
- 1/4 cup Chopped coriander leaves
Preparation:
STEP 1: Heat oil in a kadhai (wok) over high flame. Add mustard seeds, dried red chili, curry leaves, and urad dal. Fry until the dal turns brown and the spices become aromatic.
STEP 2: Add sugar, chopped onions, and green chili. Fry until onions turn pale brown. Then, add turmeric powder and salt. Mix well.
STEP 3: Add shredded idiyappam and chopped coriander leaves. Mix thoroughly and fry for a minute or two. Turn off the flame.
STEP 4: In another pan over medium flame, heat ghee and fry cashew nuts until golden brown. Add them to the idiyappam mixture.
Your Idiyappam upma, or string hoppers upma, is now ready to be served. Enjoy!