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Wheat Idiyappam | Gothumai Idiyappam | Wheat String Hoppers
Ramya
Healthy, filling breakfast – wheat idiyappam recipe!
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
cups
Whole Wheat Flour
▢
Salt as needed
▢
Boiling Water as needed
▢
2
teaspoon
Sesame Oil
COOK MODE
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Instructions
First steam the wheat flour for 5-7 mins on high flame.
Remove it and let it cool down slightly.
When it is warm enough to handle, transfer into a bigger bowl and mix well to remove any lumps.
Add salt as needed and pour boiling water in small quantities.
Using a spoon, mix well and when it is warm enough to handle, knead into smooth dough. Add sesame oil as needed while making the dough.
Grease the idiyappam mould and use the fine idiyappam press.
Fill the idiyappam mould with dough and close it.
Press the idiyappam dough evenly on the steamer plate (I used my idiyappam plate)
Steam it for 4-5 mins on medium flame and then take it out. Once slightly cooled down, remove it onto a plate.
Serve hot/warm with any Kurma or plain sugar & grated coconut.
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