Idiyappam (String hoppers) is one of the easiest dish to make. Nowadays, we get idiyappam flour in most of the stores, that can be used instantly. Even the regular rice flour will do good, if you know the tactics of how to make the dough, without any lumps. It needs an extra effort than the one prepared with idiyappam flour.
To make Idiyappam flour, soak raw rice in water for about 3 hours. Drain the water and dry the rice in a cloth. Grind into a fine powder and sieve. Let it dry in sunlight for a day. Yes! it is a long process... But, if made in large quantities, the flour can be stored for a long time and it comes handy to make idiyappams anytime. Never i tried making the flour though! This was prepared at home, back in India and i always bring some whenever i make a trip to India. To know more about Idiyappams and how to make it, Visit here.


  • Rice flour/ Idiyappam flour - 2 cups
  • Water - 4 cups
  • Oil -1 tbsp
  • Salt - as required
How to make it:
Dry roast the flour on a medium flame in an un-oiled pan until it is warm. Add little salt. Be careful not to turn it brown. Add Boiling water about 2 cups first (keep stirring continuously), and then the remaining water until it forms a dough. Add a tbsp of oil to get a ball of well cooked unsticky dough. Switch off the flame. When it is still warm, take a ball of the dough in idiyappam maker and press onto a greased idli plate and steam cook for about 7-10 minutes.

Plantain- Tapioca Stew

  • Plantain - 1 medium
  • Tapioca - 1 small
  • Potato - 2
  • Onion - 1 big, chopped
  • Tomato - 1, chopped
  • Coconut milk - 1 cup
  • Cashew paste - 2 tsp
  • Ginger-garlic paste - 1 tsp
  • Fennel - 1/2 tsp
  • Cumin - 1/2 tsp
  • Cloves - 2 or 3, crushed
  • Cardamom - 2 or 3, crushed
  • Bay leaf - 1
  • Curry leaves - few
  • Green chillies -2, slit
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Rice flour - 1 tbsp (optional)
  • Fresh home made yogurt - 1/4 cup
  • Cilantro - to garnish
  • Oil - 2 tbsp
  • Salt - as required
How to make it:
Wash tapioca in running hot water to remove the wax coating. Pressure cook potatoes, plantain and tapioca with the skin. Once done, remove the skin and cube them. Heat oil in a pan, add fennel, cumin, bay leaf, cloves and cardamom. When it sizzles, add onions, green chillies, curry leaves and ginger-garlic paste. Fry until the raw smell goes off. Add tomatoes and fry for a while. Add the cubed veggies, salt, turmeric powder and red chilli powder and cook for a minute. Add coconut milk and cook covered until all flavours mix well. Add little water if required. Add cashew paste. (Use rice flour to thicken the gravy if it is watery). Cook until the stew thickens. Add yogurt and mix well. Garnish with cilantro. Serve hot with Idiyappams.

The stew recipe here is my own Idea, so I'm sending this to Srilekha for her Submit your recipes! page.

10 Responses
  1. Cham Says:

    That looks wonderful your combo!

  2. Manju Says:

    i just got some frozen tapioca from the indian store..i should make that stew soon!

  3. Great combo looks so yummy...

  4. Finla Says:

    I want that plate, looks so so inviting, i love idiyappom but have neve rmade them myself.

  5. I would love to have some! Looks delicious!

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  7. Unknown Says:
    This comment has been removed by the author.

  8. All your photos look like they have come from directly come from hotel..looks too good..

  9. Hayley Says:

    Lovely and beautiful combo!! looks tasty..

  10. Usha Says:

    This is a great combination, looks lovely...