Feb 112018

Idiyappam also called as “string hoppers” is a delicious steamed breakfast commonly made in Kerala. My mom makes a similar more laborious recipe called sevai. She makes it by soaking rice, grinding them to thin batter, steaming them, and squeezing them through sevai machine called sevai nazhi. It’s a fun process and my entire family will be involved in making them. I love to eat them not so much in making them. As a compromise, I make idiyappam a step-down version of sevai with idiyappam powder. The method of making this recipe is much simpler and less time-consuming. To make it even more healthy I make it with chemba (red rice) idiyappam powder and it’s very filling and delicious.



All you need for this recipe is idiyappam powder, water, coconut oil and the idiyappam/sev machine like this one. I usually serve this dish with garbanzo beans curry but any coconut based kurma or gravy will go well with this dish.






  • Chemba Idiyappam Powder(I used Nirapara brand) - 2 cups
  • Coconut oil - 1 Tbsp
  • Salt - a pinch
  • Water - as needed


  1. In a big plate or vessel add chemba idiyappam powder.
  2. In another vessel heat water, salt and coconut oil. Let it come to a rolling boil. This step is important. If the water is not to rolling boil, the idiyappam when pressed through machine will start breaking or crumbling. So let it boil well.
  3. Mix boiling water little by little with the idiyappam powder. Mix the water and idiyappam powder using a laddle or flat spoon to a thick dough. The consistency should be slightly loose than chappati dough, enough to be able to easily squeeze them through the idiyappam machine.
  4. In a idli plate or plate with holes, squeeze idiyappam with idiyappam machine using the sev disc. Steam the idiyappams in high for about 7 minutes. Serve hot with your choice of kurma or gravy. Enjoy!!!




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  11 Responses to “Idiyappam”

  1. Idiyappam with coconut milk and sugar is one of my favourite combo than having them with stews, our family favourite dish.

  2. I am yet to try iddiyappam and seeing your post want me to make it soon.

  3. Idiyappam is on my to try list. This with sime chicken gravy, I think my family will like it. Yours have come out good.

  4. Love the red colored idiyappam. I should try this one for sure.

  5. I have never made idiyappam and your red rice idiyappam look very inviting. I’m going to look for that in Indian grocery.

  6. Iddiyappam platter looking so colorful and inviting. though I have not tasted them so far.

  7. this is fabulous ! I have red rice flour and now I know what to make with that πŸ™‚ thank u for a great recipe, Jayanthi !

    Sevai Nazhi is so nostalgic.. remember my paati labouring over it for hours to get the perfect sevai, and we used to have 4 flavours from that basic rice version … bliss πŸ™‚

  8. I love idiyappam, red rice idiyappam sound healthier and interesting.

  9. what a simple and filling breakfast I’m siure

  10. Long back I had idiyappam in a hotel. The chef demonstrated me as well how to make them. Some how I haven’t made them so far.These idiyappam with red rice are a beauty in itself.

  11. I just tried using Niraparra CHEMBA idiyappam podi and (even red aval from various brands) however
    it smells and tastes like matured beet root taste and smell, that earthy soil smell and taste….
    Is CHEMBA suppose to be this way? I didn’t dry roast it should it be dry roasted? The bag doesn’t say roasted but the bag’s instructions don’t tell to roast it either. Or maybe the flour is old and when it gets old becomes this way or maybe there is a preservative in it?

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