IDIYAPPAM RECIPE

Idiyappam/ Nool puttu is a string hopper dish originating from the Indian states of Tamil Nadu, Kerala, and Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.

Idiyappam is one of my fav breakfast item! I love the fact that just like Puttu, Appam etc; Idiyappam also absorbs the flavour of the side dish it’s served with and the whole combo is a delicious experience.

if you want to taste the real deal you go for the white rice flour Idiyappam with coconut, there is no comparison between the white n brown one. At home we usually add some sugar to the coconut and add to Idiyappam. I really love it… you can actually taste sweet juicy coconut.

Here’s a list of side dishes that pairs well with Idiyappam.

Veg side dishes for Idiyappam: Green peas masala, Veg Stew, Kadala curry

Egg side dishes: Egg roast, Egg potato curry, Scrambled egg curry, Egg and Peas Kurma

Non veg side dishes:  Restaurant style chicken curry, Chicken stew,  Nadan beef curry, Fish molly

Hope you all will enjoy making this Healthy & Easy Recipe. Don’t forget to share your thoughts!

Have a good day!

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INGREDIENTS

• 1.5 cups Roasted rice flour
• 1 1/4 – 1 1/2 cups Boiling water
• 1/2 – 3/4 cup Grated coconut
• Salt

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COOKING STEPS

1. Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
2. Grease the top and bottom of idli moulds (refer notes). Sprinkle the grated coconut on these moulds.Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves
3. Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium – high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with any curry of your choice.

• Veg side dishes for Idiyappam: Green peas masala, Veg Stew, Kadala curry
• Egg side dishes: Egg roast, Egg potato curry, Scrambled egg curry, Egg and Peas Kurma
• Non veg side dishes:  Restaurant style chicken curry, Chicken stew,  Nadan beef curry, Fish molly

Notes

• The quality of rice flour is key to make soft Idiyappams. Make sure you get the best quality roasted rice flour.
• Make sure that you keep the dough covered with a wet cloth all the time, it prevents the dough from drying out. If the dough is too tight, it would be difficult to press it.
• I usually put grated coconut as a stuffing between the Idiyappams. You can also add some sugar to coconut and use that. Make sure that you grease the bottom of the idli moulds as well, it will prevent the Idiyappam from sticking if multiple idli moulds are used at a time. You can grease the idli moulds with coconut or any vegetable oil.
• Make sure you use the dame flame throughout while steaming. I usually cook the idiyappams for 8 mins.

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