Wheat Idiyappam, also known as Godhumai Idiyappam or Wheat String Hoppers, is a healthy and nutritious twist on the traditional South Indian breakfast dish. While classic idiyappam is made with rice flour, this version uses whole wheat flour, making it a higher-fiber alternative that is light on the stomach, highly digestible, and ideal for health-conscious individuals or those managing diabetes. It offers a brownish, rustic hue and a soft, fluffy texture that pairs perfectly with both sweet and savory accompaniments.
Wheat Idiyappam Nutritional Benefits and Health Advantages
Switching to wheat flour makes this breakfast a nutritious powerhouse, packed with fiber and protein, which provides sustained energy to start the day. Because it is prepared through steaming, it remains a low-fat, oil-free cooking method, making it easy to digest and suitable for all age groups, from young children to elderly individuals. It is particularly recommended for those looking to avoid refined rice products, providing a wholesome, diabetes-friendly, and nutrient dense meal.
Key Ingredients and Preparation Tips
The foundation of a perfect wheat idiyappam lies in the preparation of the dough, which requires whole wheat flour, boiling water, a pinch of salt, and a small amount of oil to prevent sticking. It is highly recommended to dry-roast the wheat flour for 5-7 minutes until it becomes aromatic to remove the raw smell and gummy texture. Using boiling water to knead the dough is crucial, as it results in a softer string hopper, while optionally adding a spoonful of rice flour can improve the texture even further.
Making and Steaming the Strings
Once the dough is prepared, it is placed into a traditional idiyappam press fitted with a fine holed mold. The dough is pressed in a circular motion onto a greased idli steamer plate or traditional banana leaf, often garnished with freshly grated coconut for added flavor. The plates are then steamed in a steamer or idli cooker for roughly 5 – 10 minutes, until they are soft, cooked through and not sticky.
Wheat Idiyappam Serving Suggestions and Pairings
Wheat Idiyappam is incredibly versatile, fitting both sweet and savory cravings. In the traditional kerala style, it is often served with coconut milk mixed with sugar or jaggery or simply with grated coconut for a quick, wholesome and nutritious breakfast. For a more filling meal, it pairs exceptionally well with traditional spicy side dishes like kadala curry, vegetable stew or non vegetarian curries.
Similar Breakfast Recipes,
- javvarisi upma
- tomato poha upma
- red poha upma
- cholam semiya upma
- ragi semiya upma
- bread upma
- arisi rava upma
- samai upma
- rava upma
- semiya upma
- rava khichdi
- semiya khichdi
WHEAT IDIYAPPAM WITH STEP BY STEP PHOTO RECIPE
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- green moong dal curry
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- green peas masala
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Wheat Idiyappam Recipe | How to Make Wheat String Hopper
Course: BreakfastCuisine: Indian4
servings20
minutes10
minutesA healthy, fiber-rich South Indian breakfast, whole wheat Idiyappam (Godhumai Idiyappam) is a steamed string hopper made from roasted wheat flour, water and salt. It is light on the stomach, featuring a soft texture served with grated coconut, jaggery or kurma.
Ingredients
2 cup whole wheat flour
salt – to taste
1.5 cup water
2 teaspoon – oil
Directions
- roast whole wheat flour in a pan, roast it in medium flame till nice aroma comes from the flour. it takes around 10 minutes and also the flour slightly change its color at that time. remove and set aside.
- boil 1.5 cup of water with a tsp of salt. once the water boils rigorously, immediately add in the roasted whole wheat flour and mix well to combine. cover with lid and let it rest for 15 minutes. remember the stove is off. We are just resting the dough covered.
- after 15 minutes, open the lid and mix the dough. prepare small oblong balls and load it in the idiyappam press. press the idiyappam strings onto idiyappam plates.
- once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes
- after 10 minutes of steaming, rest the idiyappam plates for 5 minutes before removing the idiyappam.
Notes
- press the dough into idiyappam press when the dough is still hot. it becomes hard to press when the dough cool down.