SRI LANKAN LAVARIYA

Jul 13, 2021
By Mary Anthony
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LAVARIYA / SRILANKAN SWEET DUMPLING / SWEET STUFFED STRING HOPPERS / SWEET STUFFED IDIYAPPAM

Idiyappam, also known as string hopper, nool puttu, or noolappam, chomai, indiappa is a rice noodle dish originating from the Indian states of Tamil Nadu and Kerala. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed.

Idiyappam / Noolappam / String Hopper is a typical Kerala breakfast usually served with different types of curries or even with sugar. It can also be prepared with meat or vegetable stuffing or sweet stuffing.

INGREDIENTS

Rice flour -1 cup
hot boiling Water – 1 to 1 ¼ cup or as required for kneading a soft dough
Salt as per taste.
Ghee -1 tsp
Freshly grated coconut for garnishing.

INGREDIENTS FOR STUFFING

2 cup grated coconut
1 1/2 cup jaggery
1/2 tsp cardamom pwdr

METHOD

Take jaggery + cardamom powder and the grated coconut in a pan . Cook on medium flame till the jaggery melts completely .Stir and cook for 1 – 2 mins on medium heat till it thickens.Dont over cook else it will harden .

METHOD

Boil water for 2 – 3 minutes on high flame.

When you see big bubbles forming, off the flame.

Take flour in a big plate , add salt + ghee .

Add little by little hot water in the flour and mix well with a wooden spatula.

When warm enough to touch ,knead it into a soft dough.

Take the chakli press with fine hole mould.

Fill the press with the dough .

Press a thin layer into idli moulds. Spread 2 tbsp of the prepared sweet stuffing over the Idiyappam layer and press out another layer to completely cover the stuffing.

Steam it for 10 minutes in the idli steamer.

Garnish with freshly grated coconut.

FOR MAKING RICE FLOUR AT HOME

Soak raw rice in water for 3 – 4 hours, drain the water completely.

Spread it on a bedsheet under fan for 20-30 minutes.

The rice should be damp and semidry

Give the dried rice to the mill for dry grinding.[you can also grind it to a fine powder in the mixie]

Roast the rice flour for few minutes on low flame, it should not change colour.

Sieve it to remove the big granules.

Idiyappam flour is ready ,store it in a air tight container.

VARIATION – STEAMING ON BANANA LEAF – Take a piece of banana leaf / butter paper and squeeze the dough into concentric circle just like idiyappam , then place filling in the center. Now gently fold the banana leaf so that the outer layer covers the inner filling. Now hold the banana leaf on both sides and gently roll it from one side to other side for few times, it helps the dough to stick together and form a cylinder shape.

VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam

VARIETIES OF IDIYAPPAM RECIPE MADE WITH DIFFERENT FLOURS

NOTES

IMPORTANT TIP –Water for kneading should be hot or you will not be able to make idiyappam. When the water is boiling you will see the small bubbles first and then the big bubbles ,once you see the big bubbles off the stove and pour the hot water over the flour. Don’t allow the water to cool.
For very soft idiyappams you can take water + coconut milk.
The same dough can be used for modak.
Don’t over steam it.
Buy the finest rice flour.
You can serve it with milk + sugar, coconut milk , any veg gravy and non veg gravies.
While making, remaining dough should be covered with damp cloth.Don’t keep it open or it will become dry .
You can give many variation to the idyapppam just like you give to rice by tempering it and making lemon sevai,tomato sevai.tamarind sevai,sweet sevai,curd sevai,pulav etc etc
Depending on the flour quality water quantity may differ,so add water little by little while kneading.
You can also stuff the idyappam by making in 2 layers.
You can also grease the chakli press.