Beetroot idiyappam or string hoppers are not only vibrant but also packs all the goodness of beetroots. With just 3 ingredients, you can make these steamed noodles at home. Sprinkle over some grated coconut for extra deliciousness.
Idiyappam or string hoppers was one of my favorite childhood breakfasts. Steamed noodles made with rice flour from scratch is one dish that every kid loves to eat. Since I was so fond of this dish, this was one of the few recipes that I learned to make during the first years of cooking experiments.
I think I hear a lot about healthy eating and including more veggies in your diet these days. Inspired by this idea, I decided to give this all-time hit breakfast dish a new make-over. And I did this by adding a very colorful vegetable to it. Yes. BEETROOTS. Don’t you love their eye-catching, beautiful and vibrant color? These veggies do make everything they touch more colorful. Even my hands.
If you want a detailed guide to making beetroot idiyappam, watch this video right below to get started.
This idea of adding beetroots to my favorite idiyappams popped in my mind a few weeks ago. Since then, I just couldn’t stop thinking about it all the time. To be honest, it’s really easy to make as long as you have the right equipment. And of course, the best recipe for making idiyappams with beetroots.
With the right equipment, I mean the humble idiyappam press. Use the mould with the smaller holes for making these idiyappams. And a soft but not sticky dough will give you perfect idiyappams.
Again, you can use a big , idiyappam steamer to cook them. But I prefer to use the idli steamer with which I can make mini beetroot idiyappams. Whichever method you choose, I bet you’re going to love this easy, yummy, and vibrant breakfast idea.
- 1 small beetroot, peeled and cooked (see notes)
- 2 ½ cups roasted rice flour (see notes)
- 1 ½ cups salted boiling water (see notes)
- Grind cooked beetroot to a smooth paste. Add a little water if needed. I got ½ cup beetroot puree.
- Place beetroot puree and roasted rice flour in a heatproof bowl. Add enough water and mix with a spoon to make soft dough. Leave the dough to cool slightly. When the dough is cool enough to touch, make soft dough.
- Grease the idiyappam maker or idli maker and idiyappam press lightly with oil. Set aside.
- Fill the idiyappam press with dough. Close with lid. Rotate the handle and the dough will come out of the mould as strings. Press the dough onto the greased idiyappam maker in circles. Repeat until all the dough is used up. Sprinkle with grated coconut.
- Place the idiyappam maker in the steamer and steam for 6-10 minutes.
- Serve with your favorite side dish.
You must use roasted rice flour available from Indian shops for best results.
-To cook beetroot, peel and cut them into large pieces. Steam until tender. This is the quickest way to cook beetroots.
-To make salted boiling water, place water in a large saucepan over high heat. Season with salt. Bring to the boil.
-The beetroot idiyappams might look orange-ish when it comes out of the steamer. But as they cool down, they’ll regain the dark pink color.
Looking for side dishes for idiyappam? Check out these recipes:
- Kerala Vegetable Stew
- Egg Masala
- Fish Molee (Kerala Fish Stew)
- Malabar Fish Roast
- Chettinad Pepper Chicken Roast
- Lamb Korma