Chola Idiyappam is a traditional Tamilnadu recipe for making string hoppers made with sorghum/maize flour. Traditional idiyappam or string hoppers are made with rice flour but there are many other variations of idiyappam recipes. Wheat Idiyappam, Ragi Idiyyapam are other popular idiyappam recipes. Chola maavu idiyappam is a healthy and delicious dish that can served as a quick breakfast or dinner. As idiyappam is steamed and there is not more than a teaspoon of oil, it is perfect to be served for any age-group. With the use of sorghum flour, it is tasty but there is no difference in texture and if anything, it allows for including different grains into our diet.
Key Ingredients
Chola Maavu/Sorghum/Maize Flour is the main ingredient for making this Chola Idiyappam. Any variant of sorghum flour works for this recipe and I used store-bought flour (just ensure that it is freshly packed) Sesame Oil is best for making idiyappam and we use just a teaspoon of it while making the dough. Hot Boiling Water is used to bind the idiyappam dough. For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Chola Idiyappam
Making Idiyappam at home takes effort and time but it is not difficult. Check out the tips and notes below to make it perfectly. Making good idiyappam or nool puttu depends on how good the flour is. Using store-bought flour works perfectly well, but it is important to ensure that the flour is fresh. Using hot boiling water to make the dough allows it to be pliable and this is very important when making any idiyappam dough. I used palmyra idiyappam plates and they were absolutely fantastic compared to everything I had used in the past. Do not pile on pressing the idiyappam on the steamer plate. The thinner the spread, the better the texture and idiyappam also cooks faster. Do not cook the idiyappam for more than 5-6 mins on medium flame and it important to have the water boiling, ready to steam before the idiyappam is steamed. Always rest the idiyappam for 5 mins before removing it from the steamer plates.
Substitutions & Variations
Any kind of sorghum or maize flour can be used. I used yellow maize flour. Instead of using idiyappam steamer plates, it can also be made on idli plates.
Serving Suggestions
Traditionally Chola Maavu Idiyappam hot is served with Vellai Kurma and Thengai Paal. It can also be served with Vegetable Stew or Vegatble Kurma. The idiyappam dough can not be made ahead and for best results, it should be used immediately to make idiyappams. The cooked chola idiyappam can be stored in an airtight container in fridge but be sure to steam it again for 5 minutes before serving. Sorghum Idiyappam can be served both as breakfast or dinner!
Similar Recipes
Chola Idiyappam Recipe with Step by Step Pictures
In a mixing bowl add 1.5 cups Chola Maavu/Maize/Sorghum Flour with ½ teaspoon Sesame/Gingelly Oil, ¼ teaspoon Salt. Mix well. Make a well at the center and add 1 cup of hot boiling water first. Using a spoon, mix together. Add another ½ cup of hot boiling water in small batches and continue mixing the flour with the spoon. It should come together but can look lumpy. Cover it with a lid and leave aside for 5 minutes. As the dough gets warm enough to handle, knead it into a ball. Add the remaining ½ teaspoon sesame oil on top. Knead the dough again until it is smooth. Meanwhile prepare the idiyappam press and keep it ready. Start the steamer with enough water on medium flame. Fill the idiyappam press with the dough. Press it on the idiyappam plates evenly in a single layer. You can use idli plates too. Prepare a few idiyappam steamer plates. Place the idiyappam plates on the steamer and steam for 5-6 minutes on medium flame. Idiyappam should be cooked and it is easy to check that by the change of color. Idiyappam should bounce when cooked. Remove the idiyappam plates and let them rest for 5 mins. Gently remove the steamed chola idiyappam from the steamer plates. Serve hot with Thengai Paal and Vellai Kurma.
Recipe Notes
The amount of water required depends highly on the flour. Adjust the amount slightly if the dough is very loose or tight. Always use hot boiling water for making amends to the dough.You can use idli steamer and idli plates to cook the idiyappam.Don’t steam the idiyappam for longer than 5-6 mins.
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