South INDIAN COOKING - How to Make IDIYAPPAM & DOSAS | Thekkady, Kerala, India

With four days down and eight more to go in Kerala, I began my fifth day in God’s Own Country with a jam-packed morning. Come along with me and my buddy Ebbin as we explore more of this beautiful area and I take a south Indian cooking class on how to make idiyappam and dosas in Thekkady, Kerala, India!

Ebbin: https://www.youtube.com/channel/UC-wTAWLHOWLYyZI9m_JV8zg
The Woodnote Resort: https://www.instagram.com/woodnotethekkady

My day started at the gorgeous Periyar Tiger Reserve, the best place in Kerala to see tigers! I boarded the bus that would take us there. It costs 500 rupees/$6.68 USD for foreigners to enter the reserve, plus another 20 rupees/$0.27 USD for the bus ride.

If you go there to see tigers, I suggest going to the park on multiple days to increase your chances, as they’re very elusive.

We arrived at Thekkady Lake. The lake was beautiful. There was a mist that hung over the water and between the trees, giving the who area a mysterious atmosphere. Then, we headed back to the Woodnote Resort to get some breakfast. We’d be having string hoppers!

We entered the kitchen at the resort’s Drizzle Restaurant and put on our hairnets. We saw a puri-like flatbread, dosas, spices, and some yummy-looking chicken curry. I made some dosas and couldn’t help but try one. It was amazing with the sweet, chunky, and fresh coconut chutney and light sambar. The chili in the chutney added a nice bit of heat!

Then, we watched the chef make string hoppers, or idiyappam. I watched him do it because it was my turn next! After making them, it was time to eat!

My string hoppers arrived at my table with coconut milk and chicken stew. It looked so buttery and had huge chunks of chicken in it. Ebbin added a lot of sugar to mine! It was so sweet and the coconut milk bound it all together.

Then, I got some fresh string hoppers and added some chicken and some of its creamy coconut stew on top. It was sweet and savory, with cinnamon and cardamom flavors bursting out, along with curry leaves and chicken. The coconut milk made it extremely creamy! I’d had string hoppers before in Sri Lanka, but this was unreal. It was like a sweet coconut pasta!

This was now my favorite thing to have for breakfast. It even surpasses dosas for me now! I couldn’t get enough of it. It was so good, I didn’t even need the chicken with it.

After breakfast, Ebbin and I linked back up with Dennis from the Woodnote Resort. We headed off to do something really special. I was going to get the opportunity to bathe with an elephant! I was so excited!

We arrived at Tusker Trail, where you can to several different activities. After seeing some coffee beans, cardamom plants, and some powerfully spicy pepper plants growing on the property, it was my turn to bathe the elephant!

I followed the guy’s instructions and brushed the elephant’s trunk. It takes a long time to wash them I could feel the air coming out of her trunk. She was so beautiful. Then, I washed her tail, which was super rough and felt like huge whiskers. I stayed around her back because doing her belly can startle her and you don’t want her to accidentally hurt you.

As I washed her, I could see bits of dirt and small insects like ticks on her skin. I brushed them off. She stood up so I could clean her face and trunk. It was so massive! What a beautiful and unique experience!

I hope you loved coming with me as I learned the ropes of south Indian cooking and made idiyappam and dosas! If you did, please give this video a thumbs up and leave a comment below. Also, please subscribe to my YouTube channel and click the notification bell so you don’t miss any of my travel/food adventures around the world!

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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