idiyappam recipe, nool puttu recipe, idiappam recipe
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4.5 from 6 votes

Idiyappam Recipe

Kerala idiyappam recipe with rice flour - idiyappam also known as nool puttu are string hoppers. Basically these are sevai or seviyan made with rice flour dough.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: breakfasts, snacks
Cuisine: kerala, south indian
Servings: 12 idiyappams
Calories: 54kcal
Author: Dassana Amit

Ingredients

  • 1 cup Rice flour Or 130 grams rice flour
  • 1.25 to 1.3 cups Hot water For kneading
  • ¼ teaspoon Salt Or add as required
  • ¼ cup Fresh grated coconut - optional
  • 2 cups Water For steaming

Instructions

preparation

  • Before you begin making the dough, grease oil on an idli pan or a steamer pan and keep ready. 
  • If you have banana leaves then cut them in squares and place them on the idli moulds. Grease the banana leaves with some oil.

roasting rice flour for idiyappam recipe

  • Heat a kadai or pan. Keep the flame to a low and add 1 cup rice flour (130 grams).
  • On a low flame stirring often roast the rice flour for 4 to 5 minutes. You don't need to brown the flour. Its just lightly roasted and this helps in making soft idiyappams.
  • Continue to stir and roast till you see steam coming from the rice flour.
  • When you see steam appearing from the rice flour, then switch off the flame. Remove the rice flour in a mixing bowl or pan.

kneading dough for idiyappam

  • In the same kadai or pan in which rice flour was roasted, add 1.25 to 1.3 cups water.
  • Add ¼ teaspoon salt.
  • Let the water come to a boil. The water has to be hot but should not be very hot. Do not allow it to come to a rolling boil. When you see tiny bubbles appearing in the water and it begins to start boiling, thats the time you switch off the flame.
  • Then add the hot water in the rice flour.
  • Begin to mix with a spoon or spatula. mix very well.
  • Keep on mixing and when the heat is tolerable then you can begin to knead. If you cannot knead then wait for 1 to 2 minutes and when the heat can be tolerated then start kneading. Do note that the dough has to be hot when you knead.
  • Knead to a smooth and soft dough. If the dough looks dry then you can sprinkle some warm water on it and continue to knead. If the dough become sticky then add a few tablespoons rice flour and knead.

making idiyappam

  • Take the disc meant for making the idiyappam and spread some water or oil on it.
  • Also before you start making idiyappam, heat 2 cups water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame.
  • Divide the dough into 2 to 3 portions. Prepare a log from one portion and place it in the idiyappam/murukku maker. Grease the idiyappam maker with some oil or water before you place the dough in it. Cover the rest of the dough with a kitchen napkin so that they don't dry out.
  • Now begin to press the idiyappam/murukku maker directly on the idli moulds in a concentric round circle.
  • Form one roundel of the idiyappam.
  • While making idiyappams, the dough has to be hot or warm.
  • This way continue to make idiyappams on all the idli moulds.
  • Sprinkle some grated coconut on top of each idiappam. Coconut is optional and can be skipped. Alternatively you can sprinkle fresh grated coconut and sugar just before serving.
  • Now place the idli stand in the pan.
  • Cover pan with a lid. If using pressure cooker, then remove the whistle (vent weight) and cover the cooker.
  • On medium to high flame steam idiyappams for 9 to 10 minutes. After they are cooked well, switch off the flame and let the idiyappams be inside the steamer pan for 1 to 2 minutes.
  • Then remove the idli stand from the pan. Remove the idiyappams with a spatula and serve the idiyappam. 
  • If you have used banana leaves then you just need to pick up the banana leaves and serve. If not serving immediately then place the idiappam in a casserole so that they stay warm.
  • Serve idiyappam or nool puttu with veg korma, potato korma, mushroom korma, veg stew or potato stew or jaggery sweetened coconut milk.

Nutrition

Calories: 54kcal | Carbohydrates: 10g | Sodium: 52mg | Potassium: 16mg | Calcium: 3mg | Iron: 0.1mg