Idiyappam aka noolputtu aka String hoppers is basically a Srilankan dish which later came into the South Indian states may be due to the large migration of people from South India.
This is often found on breakfast table and for dinner. There are several combinations for this. Srilankans have this with coconut milk and sugar. I just love this version and have this for breakfast. Even in our region this is accompanied with the same said combination or with sweet plantain curry. Egg roast or curry, vegetable/protein stew or even chana curry will make a perfect accompaniment for hoppers.
Its a simple dish made with rice flour and salt. I make different varieties of whole meal dishes with the string hoppers. To my surprise I found some new variations during our trip to Srilanka. (Anticipate for truly wonderful tasty dishes of Srilanka soon to be included in the list of recipes) Coming back to the preparations of hoppers, boil some water, add salt and add rice powder to this. Switch off the stove and mix well. Once the temperature comes down a bit, knead with your hands until you get soft dough. Make hoppers using the hopper maker. The ratio of rice and water should 1:2. When you prepare this you can make a bit more in quantity and store it in freezer. On a lazy weekend morning, this is an easy to prepare dish.
I give many variations to this by adding veggies, minced meat and so on. I even prepare biriyani with the string hoppers. If cooking is your passion, then these awesome ideas keep stirring in your mind. My brain’s stuffed with loads of ideas these days, even in my sleep, my grey matter churns up something or the other. Hope you will enjoy these things.
Boil the eggs medium hard. Peel. Chop roughly.
Tear apart the string hoppers and keep ready.
Heat a pan with oil. Saute the onions, ginger and green chillies until wilted down.
Add salt and chillies powder. Saute till the raw smell get emitted.
Add the tomatoes and mix well. Saute till the rawness disappears.
Add the string hoppers and combine well and keep on medium flame for couple of minutes.
Add the eggs and mix until combined homogeneously. Cook for 2 minutes with lid on.
Finally add the chopped coriander and a dash of ghee and serve hot.
Scrambled hoppers can served with Tomato ketchup too. Kids will love this.