Rajiv,,, I am from Kerala and I do make idiyappam for my family frequently but how you made it today made me think, how beautiful it is to think of this as an art... I feel like, if I was that brass kettle on your counter top, I could watch you everyday, doing things effortlessly and romantically. You make me so happy, thanks for being there you genuine human.
I'm just about to watch but, I have a couple of video suggestion before I forget. Can we get grocery shopping or farmer's market shopping with Rajiv or a personal grooming/hygiene video.
As Iam Sri Lankan i really appreciate your video of Idiyappam as its one of our breakfast and dinner staples. I can never get the mixture right but after watching u i really must try. I too eat with sothi, fried potatoes and pol sambol.❤❤❤ Luv yr mother's photos. ❤❤❤
It’s so nice to see other people like me, talking about the foods that we grew up with (as a Tamil Canadian myself). Sri Lankan cuisine is not talked about as much as Indian cuisine, which is quite sad. Even though both cuisines are similar, there are a lot of distinctions. This whole video was so relatable (especially about your aunt haha) and watching your process made me feel not as intimidated about making iddiyapam. Thank you for showing another one of our dishes and amazing video, as always 💛
Wonderful, Rajiv! Thank you so much for the introduction to these Tamil foods and your mother's kitchen. And also to your aunt! I love your delightful stories and spending time with you in your kitchen and all the places you take us. You are a treasure!
I'm just looked online am so excited to find a very well-reviewed family-owned restaurant here in LA that makes Sri Lankan food, including Idiyappam! I can't wait to try it. By the way it's so fun to see your gorgeous tea kettle up close and personal in this video. 😅
Hi Rajiv...Kudos to mom for keeping a family staple meal (Idiyappam) good and healthy! Enjoying learning the different types of ethnic food...quite educational! Yes, you've mastered your "jewel box" kitchen! Love it!
Malaysian Indian here, we eat a lot of this too. We eat it the savoury way with curries and the sweet way with brown sugar and freshly grated coconut. So good!
Hi Rajiv. I have a small kitchen, and yes, I can prepare a lot of food for a family get-together. I have the counter space necessary because I don't have a lot of kitchen gadgets. Thanks for sharing your delicious Tamil recipe 😋
This was fascinating! There used to be a Sri Lankan Tamil restaurant around the corner from my house and they did an amazing Sunday brunch, at which idiyappam was always served. I miss that place a lot.
Fascinating. The recipe, the technique, the tools, working in such a tiny kitchen, the family history, and the very purposeful way of sustaining your connection to your culture. Thank you so much for sharing it all so joyfully! I may never be so daring to attempt this dish, but I could find a way to use the steamer and the mats for other delicate steamed items.
* You can zap the flour in the microwave as well, if it's not already steamed. * You can add hot water and zap in the microwave again for softer, more fluffy iddiyappam. * The string hopper squeezer's ( iddiyappam uram) maximum efficiency is approx 75% to 10% full. There is no need to fill it up completely or empty it completely. I wear heels when I make iddiyappam, the countertop then becomes the perfect ergonomic height for making string hoppers. * These days, they also have the automatic and semi automatic machines. They are bulky, but if you make them often, the investment is worth it. * There is no quick way to steam a large batch, you might need 3 or 4 steamers going at once. * They freeze and reheat very well. You can wrap individual portion ( 2 or 3 of them) and freeze in an airtight container. Reheat in microwave. * Here in Australia, you can bulk buy them, often from individual sellers on Fb marketplace. Rajiv's recipe is EXACTLY how we make it. We also use wooden ural with this shape and hole size ( that's super important) and the woven thatthus. ( Please do not buy the plastic ones. )
You are always such a pleasure to watch Rajiv. Such wholesome and interesting content. I am an avid follower of your channel. May it continue to grow. Love from Toronto.
I have never hear of Idiyappam. Thank you so much for sharing this cultural heritage with me. I so appreciate learning about other people and their history.
So happy to hear that you like Tamil food. I have just had a dinner of soft fluffy idlis with drumstick and okra sambar. Soooo good .❤ Nool -pittu as we Malayalis call iddiyappam , are also a personal favourite. Thank you for this video.
Rajiv, i live not far from where you grew up in Scarborough. I get idiyappam from one of the take away eateries in my hood. I did make idiyappam a handful of times in my life. You made me want to look for the tools and try to make it at home again. Thank you 😅
I just love you! I am so jealous that I don't get to try this...! lol So I'm going to make some baby food I was fed as an infant in 1963. I call it eggs and bread. You break an egg into salted boiling water then let it come to a full boil then drain most of the water leaving enough water to melt the butter and also to soak into the bread that is waiting in a bowl for the boiled egg water w/butter to be poured over it. Mixed together rather well or to your liking. then eaten. yum
I may have missed in your talk about how long you steamed the noodles, but I wound the video back and forward again according to the time on your stove clock, it looks like 7 minutes. Some students from south India are coming on Boxing Day (Canada) and I will give these and your other suggestions a try. Not sure if I can get the red rice flour in Waterloo ON. Thanks, great video.
It depends on the consistency of your dough, and relative temp and humidity. We steam for a bit longer, so I would think 7mins is correct. You need to steam until the floury taste of the dough goes away. When the string hopper is cooked well enough, it will peel away from the backing quite easily, especially if you leave it to rest for a couple of mins.
I’ve read lots of the comments regarding this episode and they are my sentiments exactly. Now, I want to make Idiyampam and fresh spaghetti 🥰 As usual, thank you!
What a wonderful recipe ! I need to find a SriLankan store in the Washington DC area and see if I can purchase the supplies. It looks so good with the coconut sauce over it. Thanks you so much for your wonderful videos.
You do it perfectly! I think this is a Sri Lankan/South Indian dish. Non Tamils in Sri Lanka also make this. They call it Idiappa or Indiappa and "sodi" is "hodi" or "Kiri hodi" which is made of coconut milk.
Rajiv, I love seeing you cook! We Sinhalese call this idyiappa . In English, we also call it string hoppers. Do you make appa? You may be calling them appam.
Thanks for sharing this video about your culture, tradition, and family history! It was fascinating to see. It reminded me to reflect on my own family history! My grandmother always cooked Cuban food for us and your story of learning by watching/ trial and error is how I learned to cook! 💜 Hope to see more soon, CT Kane.
For those in Manhattan, you can find pretty much any ingredient from around the world at Kalustyan’s (123 Lexington Ave).. I’m not sure how they keep track of all their inventory, but I’m always amazed at what I’m able to find there 👍🏽 (PS: Rajiv, I think you would love Ethiopian food..)
This seems like the gourmet answer to all the kids who were convinced play doh was edible. I can't say I'll ever have the equipment to make this, but it looks incredible!
I'm eating a bowl of tomato and chicken jook while watching this, listening to the long awaited rain on my windows---here in Manhattan. It's one of those moments.
I have been to Sri Lanka and my most favourite dish is the New Year Dish and also Dahl also eggplant curry too so many lol. I also love the sweet for the new year and also love cake!! I have never seen the string hoppers cooked like that amazing! I also enjoyed seeing your clay pot its beautiful! Really enjoyed your video Thank You
mmmm.... looks yummy...Don't think I'm patient enough to track down the ingredients. Maybe just a microwaved russet potato with butter and my favorite curry blend will do for now.
I bet that sauce you made smells divine! The dishes are unique of course to your culture, however some aspects of them seem universal. The desert reminds me of Polish pierogi, & Spanish empanada. And the Idiyappam reminds me of German spaetzli {food of my ancestry}, made by squeezing the dough out through a spaetzli maker or colander.
Hi Rajiv, thank you for introducing us to Idiyappam. I always like to try the proper version of a new food before I attempt to make it at home so that I have a reference point. I am in Vancouver and I just looked up and found a restaurant that serves them. Would you please recommend some other dishes that you think that we should try when we go there?
Thanxs soo much just enjoyed that cultural food voyage...totally new for me, and its lovely that you share with us your beautiful manoulla (mom in greek) and rest asure wrote down your favourite music and will definitely give it a go while cooking moussaka!!! Lots of love from athens greece
Hi Rajiv, I enjoy your videos a lot. Your demeanor is always so pleasant and the video messages are positive. It's a YT treat... could you review the Sri Lankan restaurants on Staten Island and perhaps discuss local SL culture in NY. Thanks!
Rajiv, would these be considered a type of noodles? They're long and extruded ... they look remarkably like thin Chinese vermecelli noodles..they're even made with rice. Have you ever had Chinese vermecelli noodles?
OMG I LOVE YOU!!!! I love you so much for this! And it is just kismet that you posted this video today. I have been eating a lot of idiyappam because it’s delicious and easy to eat and i’ve been dealing with a mouth issue from my autoimmune disease and eating can be painful except for things like idiyappam and idly. i love idiyappam. i’ve never seen it red like that before though. i guess the place near me just uses white rice flour. is the taste that much different? do you have to add the steamed wheat flour with the red rice flour when you do it with red rice flour or can you make it without the steamed wheat flour? and alternatively can you add the steamed wheat flour to the white rice flour if you use that type? is it a texture thing or does it add a layer of flavor that would be unique and a needed addition first the true experience and flavor? sorry if i didn’t make sense or was meandering a bit 😂 - i’m a little bit high right now 😂
I had a Moroccan Boyfriend once and he cooked stuff like that and we ate on the floor sharing a plate with our hands, same way. I am happy I was exposed to different cultures in my life.
Rajiv,,, I am from Kerala and I do make idiyappam for my family frequently but how you made it today made me think, how beautiful it is to think of this as an art... I feel like, if I was that brass kettle on your counter top, I could watch you everyday, doing things effortlessly and romantically. You make me so happy, thanks for being there you genuine human.
Creepy
Yes, he has beautiful things and I wish I could taste authentic Sri Lankan food.❤
Same here too! From Kerala based in the US and we too make the red rice idiyappam and serve it with musta curry or stew
I'm just about to watch but, I have a couple of video suggestion before I forget. Can we get grocery shopping or farmer's market shopping with Rajiv or a personal grooming/hygiene video.
Agreed.
Me too! But I do not think Rajiv really reads most of the comments!!
Sweet story of your mom. Thanks for sharing. Helps to honor her with stories.
As Iam Sri Lankan i really appreciate your video of Idiyappam as its one of our breakfast and dinner staples. I can never get the mixture right but after watching u i really must try. I too eat with sothi, fried potatoes and pol sambol.❤❤❤ Luv yr mother's photos. ❤❤❤
16:00 your Mom's so pretty. Love seeing the photos.
I agree, was totally stunned by Mom! So gorgeous
She is a very beautiful woman!
It’s so nice to see other people like me, talking about the foods that we grew up with (as a Tamil Canadian myself). Sri Lankan cuisine is not talked about as much as Indian cuisine, which is quite sad. Even though both cuisines are similar, there are a lot of distinctions.
This whole video was so relatable (especially about your aunt haha) and watching your process made me feel not as intimidated about making iddiyapam. Thank you for showing another one of our dishes and amazing video, as always 💛
Honestly, this is wholesomeness in a nutshell. What a treat. We’re so lucky!
Wonderful, Rajiv! Thank you so much for the introduction to these Tamil foods and your mother's kitchen. And also to your aunt! I love your delightful stories and spending time with you in your kitchen and all the places you take us. You are a treasure!
Great you haven’t forgotten your culture. Thanks for sharing 👌
So wonderful to learn about Tamil food!! And your traditions too!
Thank you Rajiv!!
Your mom must be so proud of you. ♥️
I feel like I’ve gone to church after watching one of your videos 🥰
I'm just looked online am so excited to find a very well-reviewed family-owned restaurant here in LA that makes Sri Lankan food, including Idiyappam! I can't wait to try it. By the way it's so fun to see your gorgeous tea kettle up close and personal in this video. 😅
Hi Rajiv...Kudos to mom for keeping a family staple meal (Idiyappam) good and healthy! Enjoying learning the different types of ethnic food...quite educational! Yes, you've mastered your "jewel box" kitchen! Love it!
One of my fav Rajiv videos… and I’ve watched a lot!
This video is perfection. Thank you! I learned SO much and I was riveted!
Malaysian Indian here, we eat a lot of this too. We eat it the savoury way with curries and the sweet way with brown sugar and freshly grated coconut. So good!
Same in Tamilnadu as well
I’m sorry but merely 20 seconds in and omg those plates are just perfection. Ty for bringing beauty to our world Rajiv✨
Hi Rajiv. I have a small kitchen, and yes, I can prepare a lot of food for a family get-together. I have the counter space necessary because I don't have a lot of kitchen gadgets. Thanks for sharing your delicious Tamil recipe 😋
Fascinating cuisine. What a treat to watch and learn, thanks Rajiv! ✌🏽
Huge kitchens mean more time wasted travelling to get what you need. Love your kitchen. Top quality in a small space.
I love how you take care of yourself.❤
This was fascinating! There used to be a Sri Lankan Tamil restaurant around the corner from my house and they did an amazing Sunday brunch, at which idiyappam was always served. I miss that place a lot.
You can get string hoppers in Staten Island. Large Sri Lankan community in this borough.
Fascinating. The recipe, the technique, the tools, working in such a tiny kitchen, the family history, and the very purposeful way of sustaining your connection to your culture. Thank you so much for sharing it all so joyfully!
I may never be so daring to attempt this dish, but I could find a way to use the steamer and the mats for other delicate steamed items.
A beautiful meal from your small but mighty kitchen Rajiv- wish I were a dinner guest!
* You can zap the flour in the microwave as well, if it's not already steamed.
* You can add hot water and zap in the microwave again for softer, more fluffy iddiyappam.
* The string hopper squeezer's ( iddiyappam uram) maximum efficiency is approx 75% to 10% full. There is no need to fill it up completely or empty it completely. I wear heels when I make iddiyappam, the countertop then becomes the perfect ergonomic height for making string hoppers.
* These days, they also have the automatic and semi automatic machines. They are bulky, but if you make them often, the investment is worth it.
* There is no quick way to steam a large batch, you might need 3 or 4 steamers going at once.
* They freeze and reheat very well. You can wrap individual portion ( 2 or 3 of them) and freeze in an airtight container. Reheat in microwave.
* Here in Australia, you can bulk buy them, often from individual sellers on Fb marketplace.
Rajiv's recipe is EXACTLY how we make it. We also use wooden ural with this shape and hole size ( that's super important) and the woven thatthus. ( Please do not buy the plastic ones. )
I'm pretty sure Rajiv doesn't use a microwave.
@m.maclellan7147 Most ppl these days also just mix idli mix and yoghurt and zap in microwave.
Looks delicious! Thank's for sharing!
Yay! I had asked you for string hoppers ! My favourite too and not easy to make. Same recipe as my mother in law
How lovely. I would love to taste this dish. I adore and and also have used a tiny kitchen. Thank you for sharing!
The family photos you shared here are so cool!
You are always such a pleasure to watch Rajiv. Such wholesome and interesting content. I am an avid follower of your channel. May it continue to grow.
Love from Toronto.
I have never hear of Idiyappam. Thank you so much for sharing this cultural heritage with me. I so appreciate learning about other people and their history.
You bring joy to the daily................thank you for this beautiful perspective!!! Your food looks so good!!!
So happy to hear that you like Tamil food.
I have just had a dinner of soft fluffy idlis with drumstick and okra sambar.
Soooo good .❤
Nool -pittu as we Malayalis call iddiyappam , are also a personal favourite.
Thank you for this video.
Rajiv, i live not far from where you grew up in Scarborough. I get idiyappam from one of the take away eateries in my hood. I did make idiyappam a handful of times in my life. You made me want to look for the tools and try to make it at home again. Thank you 😅
The food looks so tasty!!! but I ´m mesmerazed looking at your bracelets!! what a work of art they ar!!!😍😍😍😍😍
So much eclecticism and timelessness in your elegance . ( including the Kangans)!
I just love you! I am so jealous that I don't get to try this...! lol So I'm going to make some baby food I was fed as an infant in 1963. I call it eggs and bread. You break an egg into salted boiling water then let it come to a full boil then drain most of the water leaving enough water to melt the butter and also to soak into the bread that is waiting in a bowl for the boiled egg water w/butter to be poured over it. Mixed together rather well or to your liking. then eaten. yum
As a person who is allergic to wheat and dairy (and eggs and...), i LOVE that i have options. This is new and going into my recipe file!
You make this Mama proud!!
Is it me or does this sweetie as cute as his Mama?
Wow! I am drooling… I know the wood and brass hand tool to be a Murukku Press. Murukku meaning twisting.
Thank you for sharing this lovely video with us. As a vegan, I'm eager to try it!
I may have missed in your talk about how long you steamed the noodles, but I wound the video back and forward again according to the time on your stove clock, it looks like 7 minutes. Some students from south India are coming on Boxing Day (Canada) and I will give these and your other suggestions a try. Not sure if I can get the red rice flour in Waterloo ON. Thanks, great video.
He said about 5 minutes, but the clock doesn’t lie!
It depends on the consistency of your dough, and relative temp and humidity.
We steam for a bit longer, so I would think 7mins is correct. You need to steam until the floury taste of the dough goes away. When the string hopper is cooked well enough, it will peel away from the backing quite easily, especially if you leave it to rest for a couple of mins.
This is amazing ❤ beautiful video
Always inspired here, thank you.
Just brilliant ❤it makes me wanna travel to Sri Lanka NOW!
Such a beautiful tribute to your cuisine
Thanks Rajiv, wonderful video!
Here first! All the way from Mauritius. Love your videos!
A gem of a video, thank you.
Your Mom is so beautiful, Rajiv!
LOVE! What a beautiful video! thank you.😊
Rajiv, that flow blue plate is lovely! How about a video explaining what flow blue is, if you collect it?
Covers bowl with flow blue 😅💫
It looks as though it has a similar texture to masa harina, the "dough" used for corn tortillas.
I’ve read lots of the comments regarding this episode and they are my sentiments exactly. Now, I want to make Idiyampam and fresh spaghetti 🥰 As usual, thank you!
What a wonderful recipe ! I need to find a SriLankan store in the Washington DC area and see if I can purchase the supplies. It looks so good with the coconut sauce over it. Thanks you so much for your wonderful videos.
You do it perfectly! I think this is a Sri Lankan/South Indian dish. Non Tamils in Sri Lanka also make this. They call it Idiappa or Indiappa and "sodi" is "hodi" or "Kiri hodi" which is made of coconut milk.
Rajiv, I love seeing you cook! We Sinhalese call this idyiappa . In English, we also call it string hoppers.
Do you make appa? You may be calling them appam.
Thanks for sharing this video about your culture, tradition, and family history! It was fascinating to see. It reminded me to reflect on my own family history! My grandmother always cooked Cuban food for us and your story of learning by watching/ trial and error is how I learned to cook! 💜
Hope to see more soon,
CT Kane.
A beautiful, colorful, and healthy meal. Thank you so much for sharing your great cooking with us.
I know how you feel when remembering your mom! ❤️
Yessssss more content from your beautiful culture!!
For those in Manhattan, you can find pretty much any ingredient from around the world at Kalustyan’s (123 Lexington Ave).. I’m not sure how they keep track of all their inventory, but I’m always amazed at what I’m able to find there 👍🏽 (PS: Rajiv, I think you would love Ethiopian food..)
thanks for sharing with us I would love to try it
Good job Rajiv. I love string hoppers I also love pittu. My favourite is Dosa. ❤️for the left over dough you add bit of sugar and coconut.
Asked my parents to bring me flour from Toronto! I'm excited to try this!
This seems like the gourmet answer to all the kids who were convinced play doh was edible. I can't say I'll ever have the equipment to make this, but it looks incredible!
I'm eating a bowl of tomato and chicken jook while watching this, listening to the long awaited rain on my windows---here in Manhattan. It's one of those moments.
I have been to Sri Lanka and my most favourite dish is the New Year Dish and also Dahl also eggplant curry too so many lol. I also love the sweet for the new year and also love cake!! I have never seen the string hoppers cooked like that amazing! I also enjoyed seeing your clay pot its beautiful! Really enjoyed your video Thank You
mmmm.... looks yummy...Don't think I'm patient enough to track down the ingredients. Maybe just a microwaved russet potato with butter and my favorite curry blend will do for now.
We have an amazing vegan Sri Lankan restaurant here in Portland, Oregon. I love string hoppers : )
I bet that sauce you made smells divine! The dishes are unique of course to your culture, however some aspects of them seem universal. The desert reminds me of Polish pierogi, & Spanish empanada. And the Idiyappam reminds me of German spaetzli {food of my ancestry}, made by squeezing the dough out through a spaetzli maker or colander.
Rajiv...love your videos! Could you do one on Tamil Tea please? Or just tea in general? I'm sure you would make it so lovely. Cheers!
Thank you for the video!
Hi Rajiv, thank you for introducing us to Idiyappam. I always like to try the proper version of a new food before I attempt to make it at home so that I have a reference point. I am in Vancouver and I just looked up and found a restaurant that serves them. Would you please recommend some other dishes that you think that we should try when we go there?
The touch of the remaining idiyappa maavu reminds me of my Grandmother. She used to do the same with murrukku maavu as well.
Yummy! I love Indian food.
I love cooking with Indian spices. Thank you for sharing your cuisine.
Please make more videos showing desi dishes:) This is fantastic
I am so excited to watch this!!😊
Beautiful, Rajiv ❤
Thanxs soo much just enjoyed that cultural food voyage...totally new for me, and its lovely that you share with us your beautiful manoulla (mom in greek) and rest asure wrote down your favourite music and will definitely give it a go while cooking moussaka!!! Lots of love from athens greece
My pleasure 😊
Hi Rajiv, I enjoy your videos a lot. Your demeanor is always so pleasant and the video messages are positive. It's a YT treat... could you review the Sri Lankan restaurants on Staten Island and perhaps discuss local SL culture in NY. Thanks!
The eat it up yum dish looks great!
I’m excited to watch this!
Rajiv, would these be considered a type of noodles? They're long and extruded ... they look remarkably like thin Chinese vermecelli noodles..they're even made with rice. Have you ever had Chinese vermecelli noodles?
OMG I LOVE YOU!!!! I love you so much for this! And it is just kismet that you posted this video today. I have been eating a lot of idiyappam because it’s delicious and easy to eat and i’ve been dealing with a mouth issue from my autoimmune disease and eating can be painful except for things like idiyappam and idly. i love idiyappam.
i’ve never seen it red like that before though. i guess the place near me just uses white rice flour. is the taste that much different? do you have to add the steamed wheat flour with the red rice flour when you do it with red rice flour or can you make it without the steamed wheat flour? and alternatively can you add the steamed wheat flour to the white rice flour if you use that type? is it a texture thing or does it add a layer of flavor that would be unique and a needed addition first the true experience and flavor?
sorry if i didn’t make sense or was meandering a bit 😂 - i’m a little bit high right now 😂
I am vegan, you made me curious to try Sri Lankan cuisine. Thank you.
Sigiri in Manhattan has idiyappam.
Jesus this man is so likeable. Like, soooo likeable!
Yes idling. Love love it.
Where can I get the wooden press?
Amazon or Fb marketplace
Always be proud of not wasting food
Dear Rajiv, love from Germany.💙
I had a Moroccan Boyfriend once and he cooked stuff like that and we ate on the floor sharing a plate with our hands, same way. I am happy I was exposed to different cultures in my life.
Recipe for the potatoes?
I want the bracelets❤️
I enjoy your videos Rajiv. I wish you would refer to the food as coming from Tamil Eelam, instead of Sri Lanka.
I really wanna try this 😍