Idiyappam Recipe | Nool Puttu (String Hoppers)

idiyappam (nool puttu) sprinkled with grated coconut and placed over banana leaves on a tray.

5 from 17 votes

Idiyappam Recipe | Nool Puttu (String Hoppers)

Idiyappam, also known as Nool Puttu or Shavige, is a delicate South Indian dish, made by steaming thin, lacy strands of rice flour dough, which are pressed into noodle-like formations. Soft and light, these string hoppers are typically served with coconut-based curries or spicy stews, making them a versatile and wholesome meal enjoyed across the region.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Snacks

Cuisine: South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings: Idiyappam

Calories: 55kcal

Author: Dassana Amit

Ingredients

1 cup (130 grams) Rice Flour
1.25 to 1.3 cups hot water - for kneading
¼ teaspoon salt or add as required
¼ cup coconut - freshly grated, optional
2 cups water - for steaming

US Customary - Metric

Instructions

Preparation

Before you begin making the dough, grease oil on an idli moulds or idli plates 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

Heat a kadai or pan. Keep the heat to a low and add the rice flour.
On a low heat stirring often roast the rice flour for 4 to 5 minutes. You don't need to brown the flour. It is 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 turn off the heat. Remove the rice flour in a mixing bowl or pan.

Kneading Dough

In the same kadai or pan in which rice flour was roasted, add water and 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, that is the time you switch off the heat.
Add the hot water to the rice flour.
Begin to mix thoroughly with a spoon or spatula.
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 a medium-low to medium heat.
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.
Divide the dough into 2 to 3 portions. Prepare a log from one portion and place it in the idiyappam press/murukku maker.
Now begin to press the idiyappam/murukku maker directly on the idli moulds in a concentric round circle.
Form one roundel of the idiyappam. Note that while making idiyappams, the dough has to be hot or warm.
Continue to make idiyappams on all the idli moulds.
Sprinkle some grated coconut on top of each idiappam.
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 and seal the cooker with its lid.
On medium to high heat steam idiyappams for 9 to 10 minutes.
After they are cooked well, turn off the heat 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 idiyappam 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.

Notes

Use fine, fresh rice flour or idiyappam flour for soft texture.
Always add hot, boiling water while making the dough for proper binding.
Knead the dough while warm until smooth and soft; cover with a damp cloth to prevent drying.
Grease the idiyappam press and plates lightly with oil to avoid sticking.
Press the dough while it is still warm; cold dough becomes hard and difficult to shape.
Steam for 8–10 minutes only; over-steaming can make idiyappam dry and tough.
If freezing or refrigerating, re-steam for 1–2 minutes before serving to restore softness.
Coconut is optional and can be skipped. Alternatively you can sprinkle fresh grated coconut and sugar just before serving.

Nutrition