Prawn stuffed string hoppers

Prawn stuffed string hoppers

A twist to a classic dish.

Shyla Abdusamad


  1. 1 Cup Rice flour (raw rice)
  2. Coconut (grated)
  3. 2 Tablespoons Coconut milk
  4. Salt (to taste)
  5. Water
  6. 2 onions
  7. 1 Tablespoon ginger garlic paste
  8. 1/2 Cup prawns medium sized
  9. 1 tomato
  10. 1/2 Tablespoon chilli powder
  11. 1 Teaspoon turmeric
  12. to taste salt
  13. 1 Tablespoon oil


20 mins
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    Idiyappam is prepared from a dough prepared with rice flour. The idiyappa podi (idiyappam flour) is available in the stores, but it can be prepared at home as well.

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    In order to prepare the rice flour, soak raw rice in water for 3 hours. Drain the water and spread the rice on a cloth for 15 minutes. Grind the rice to a very fine powder.

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    If you are buying the flour from the store, you dont have to roast the powder, since it is already roasted. If the powder is prepared at home, roast the powder till it turns brown in colour.

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    For the filling, saute onion, green chilli, ginger garlic paste and all the powders for 2 minutes.

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    Add the tomato, and the prawns. And leave on medium heat till the prawn is cooked through. Add salt to taste.

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    Heat water in a vessel and add salt to it. Add the idiyappam flour to it and mix well till a smooth dough is prepared. Add coconut milk to it to improve the smoothness.

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    Add a little bit of grated coconut to all the moulds in the idli steamer. Add the dough to the idiyappam sieve and press it over each mould in the idli steamer in a circular motion. Strings of the dough would fall through the sieve.

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    Layer the prawn filling on top of the string hopper and top it off with another hopper.

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    Steam the idiyappam in a pressure cooker for 10 minutes. You would need 2.5 cups of water.

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    Pop out the idiyappams from the idli steamer and they are delicious to eat as it is. No curry needed.

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