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Idiyappam or string hoppers are popular South Indian breakfast dish made of very few ingredients like rice flour and water. In Kerala, these are usually served with vegetable stew. In some parts of Kerala, these are called nool puttu, while in Tamil Nadu, sevai is a popular breakfast dish. I’ll give you plenty of tips and tricks to make your family go ‘wow’.Ok, let’s do this. Start with the number one tip.1. Use good quality rice flourIf you really want to make idiyappams that taste great, you need to buy good quality rice flour. Classic idiyappam recipes call for raw rice flour. And that’s exactly why you must visit your local Indian grocery store. Raw rice flour is totally different from the regular rice flour you buy from other grocery stores.2. Roast the flourRoasted rice flour is readily available from Indian chops. Look for “idiyappam podi, appam podi” etc. If you can’t find roasted rice flour for your idiyappam recipe, buy regular rice flour and roast it at home. All you need to do is lightly fry it over low flame. Don’t forget to stir continuously.3. Use boiling waterIt is important to allow the water to come to a boil before adding it to rice flour. Warm water is not enough if you want soft and delicious idiyappam.4. Don’t let dough cool completelyWell, this is obviously a very important tip. While you’re pressing the idiyappam, the dough needs to be slightly warm. That way, idiyappam remains soft and holds it's shape really well.

#deepfried - This can be a perfect party appetizer. Made from some leftover Idiyappam (string hoppers) and ground urad dal. My first try and they came out absolutely yummy. So go ahead and give it a try and surprise your loved ones. Serve along with tomato sauce, green chutney, mayo or hummus. They can also be relished as a side dish with dal chawal, curd rice or sambar rice.

With no kneading and less proofing time, this recipe is a winner on busy days. The dough has a small ratio of water to flour, resulting in a weak gluten network hence dense and tight crumbs - perfect for focaccia sandwiches!

Since I was in elementary school, I have made financiers. I reached this recipe after trying various amounts of ingredients.The batter tends to stick to the moulds, so line the bottom of the moulds with baking paper. It's easier. You could use plain flour for dusting the moulds instead of strong flour. For 12 of 9.5 x 5 cm [3.7 x 2.0 in] moulds. Recipe by Sayuri recipe

I got a mini cupcake maker for my birthday and I tried lots of new recipes in it (including cupcakes duh) and things was by far the simplest and most delicious :)

Chapatti with any combo is a favorite for all. Here I've spread some pickle gravy ,rolled and fried as regular. This is perfect to carry during travel.#goldenapron#post23

This is my own innovation. My twist on the regular traditional kozhukattai is that I have added coconut paste along with spices to make it more tasty. I then tempered it to make it as a sundal for this Navarathri Festival....

My mother used to be a professional pastry chef, so I adapt her recipes for home cooks and post them here.If you don't have a heatproof container, then you can use a disposable paper cake mold.You can make this tasty as long as you don't mess up the order!This cake is especially delicious after it's been well chilled in the refrigerator too! Recipe by Sarita.

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