Naga Idiyappam / Kozhukattai (String Hopper) Flour 500g

Idiyappam and chicken stew at a Kerala friend's house on Christmas morning.

• What: Rice flour for idiyappam and kozhukattai
• Pack: 500 g
• Brand: Naga, flour millers since 1962
• Best for: Idiyappam, string hoppers, kozhukattai

What it is

Naga's founder, Kollur Sreenivasan, began as a wheat flour trader and opened his first flour mill in Chennai in 1962. The company is now based in Dindigul, Tamil Nadu. This flour is for idiyappam, the steamed rice-noodle nests of Tamil and Kerala kitchens that Sri Lankan homes call string hoppers.

Mixed with boiling water, it gives a soft dough that presses smoothly through the idiyappam mould and steams into fine, loose strands. The same dough makes kozhukattai and ammini kozhukattai. Choosing between rice flours? Naga for idiyappam and kozhukattai; Anil kozhukattai flour for modakam; Anil rice flour for murukku and seedai.

Tip: Press the dough while it is still warm. Once it cools it stiffens, and the mould gets hard on the wrists.

Goes well with: Heera Desiccated Coconut Fine, Native Food Store Jaggery Powder (Country Sugar), KTC Coconut Oil

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