Light and refreshing breakfast recipe – Idiyappam or Nool Puttu recipe with detailed step-wise pictures. A simple recipe to make South Indian rice flour string hoppers – Idiyappam.
Idiyappam is a delicacy from Tamilnadu that’s usually served as breakfast. It is made from rice flour, steam-cooked making it very light. At the start of the day, our body needs simple carbs and rice string hoppers makes it a very healthy option. To be honest, I learnt the best way to make idiyappam from my mother-in-law who is an expert in Tamil style cooking. After getting married into the family, I rediscovered my love for Tamil food and tried to grasp everything from working with my MIL in the kitchen. She makes it two ways – I have already shared a version of idiyappam and this recipe is the other method. She always serves it with grated coconut and sugar – a heavenly combo.
A good idiyappam depends on how good the rice flour is. I always get my rice flour from my mother-in-law who meticulously makes it from scratch all my herself. The process is not very difficult but then in this age and times, it is easier to buy ready to make stuff. So here is how she prepares the rice flour that works well for idiyappam, kozhukattai or akki rotti. First, wash and drain the raw rice. Next, dry the rice in shade for 4-5 hours until there is no more moisture. Grind the rice in a flour mill until it is super fine. If you are using a mixer/blender, be sure to sieve it.
Idiyappam or Nool Puttu as it is called in Kerala, is steamed rice string hoppers. A special naazhi/press is used to make the idiyappam and I recently got a traditional wooden one. While it is not the easiest task to press the rice dough through the press, when the consistency is right – it works like a charm. There are different types of presses available – choose the one that works for you.
In restaurants, idiyappam is usually served with sweetened coconut milk or kurma. I made Vellai Kurma and it was so delicious! You could also serve it with Muttai Kurma or Veg Salna too. The best thing about this is, it stays moist and fresh even after cooling down. The leftovers can be turned into Lemon Sevai too. Check out Wheat Idiyappam recipe.
How to make Idiyappam | Nool Puttu | Rice String Hoppers –
Detailed step-wise picture recipe of making Idiyappam | Nool Puttu | Rice String Hoppers –
1. In a wide bottomed pan, heat water along with salt and 1 tsp of gingelly oil.
2. As the water comes to a rolling boil, switch off the heat and add rice flour.
3. Quickly stir it well without any lumps.
4. Keep it closed for 3-4 mins.
5. When it is warm enough to handle and add 1 tsp of gingelly oil.
6. Bring the dough together. Always keep it closed, else it will become dry.
7. Fill the idiyappam press with the prepared dough.
8. Press it on the idiyappam plates evenly. You can use idli plates too.
9. Place the idiyappam plate in a steamer or idli cooker for 3-4 mins or until the idiyappam is bouncy.
10. Remove from heat and let it cool down for a minute before inverting it onto serving plate. Repeat this with rest of the dough.
11. Serve hot with vellai kurma or sweetened coconut milk.
- The amount of water required depends highly on the rice flour. Adjust the amount slightly if the dough is very loose or tight. Always use hot water for making amends to the dough.
- You can use murukku press with thin holes to make this.
- Don’t steam the idiyappam for longer than 5 mins.
Reach out to me at email@example.com! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart