Microwave Idiyappam

The schools are closed here for the summer holidays and so I have a 2 weeks long break from work. Holidays give me another reason to celebrate, experiment and relax in my own way. I think this break is going to turn out to be a South India cuisine week, apart from the other non-food things planned. Yesterday I made neer dosas. There is idli batter fermenting in the kitchen right now. Today I made amazing idiyappams/string hoppers/shewey/semiya for lunch.Here's the recipe.

You will need: Serves 2-3
A non-stick pot
3.5 cups water
1 tablespoon of oil
salt
3 cups rice flour
idli steamer
oil for greasing the idli stands
Sev maker

Boil 3.5 cups water with salt and 1 tablespoon of oil. Add 3 cups rice flour to the boiling water. Turn off the stove immediately and mix the ingredients thoroughly. It'll form into a dough. Divide it into 6 portions.

Push the dough into the sev maker. (Remember to choose the correct sev attachment, not too thin, nor too thick.) Close it tight and press the noodles onto greased idli plates.

***Please note that the process of pressing the idiyappams can be tiring, so relax your
hand muscles when a batch is steaming.

I used a microwable idli maker. If you don't have one you could use a regular steamer. Microwave for 5 minutes. 

That's all! The Idiyappams are ready. Turn them over into a keep warm casserole and serve hot with stew or yummy egg curry like we did. :)

(Repeat the process of pressing the noddles and steaming till all the dough is over.)