Iddiappam (String Hoppers)

Course : Curry
Serves: 4
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2 cups rice flour -- dry roasted and sieved (400 g.)
1 Cup boiling water -- as required, for mixing the dough
1 teaspoon salt to taste
1 tablespoons a little oil

Preparation / Directions:

ADD the boiling water and salt to the flour and knead to a soft dough. Divide it into small balls and keep aside. Lightly grease the iddiappam press mould and put in one portion of the dough. Press out the dough to form small circular mounds (resembling thin noodles) onto each of the iddiappam stands. Steam for about 10 minutes until the iddappam is cooked. (A pressure cooker, without the weight, can be used for steaming. An idli stand is a good substitute for the iddiappam stands.) Serve with hoddha and pol sambol.

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