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    Home » Recipes » Breakfast Recipes

    Idiyappam | Nool Puttu | Rice String Hoppers

    Published: Jul 5, 2019 · Modified: Mar 3, 2023 by Ramya · 3 Comments

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    Light and refreshing breakfast recipe – Idiyappam or Nool Puttu video recipe with detailed step-wise pictures. A simple recipe to make South Indian rice flour string hoppers – Idiyappam.

    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.

    Idiyappam

    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

    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.

    Idiyappam

    How to make Idiyappam | Nool Puttu | Rice String Hoppers

    📖 Recipe

    Nool Puttu

    Idiyappam | Nool Puttu | Rice String Hoppers

    Ramya
    Rice string hoppers recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine South Indian
    Servings 2 people
    Calories 191 kcal

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • ½ cup Rice Flour
    • 1 cup Water
    • ½ teaspoon Salt
    • 2 teaspoon Gingelly Oil
    Prevent your screen from going dark

    Instructions
     

    • In a wide bottomed pan, heat water along with salt and 1 teaspoon of gingelly oil.
    • As the water comes to a rolling boil, switch off the heat and add rice flour.
    • Quickly stir it well without any lumps.
    • Keep it closed for 3-4 mins.
    • When it is warm enough to handle and add 1 teaspoon of gingelly oil.
    • Bring the dough together. Always keep it closed, else it will become dry.
    • Fill the idiyappam press with the prepared dough.
    • Press it on the idiyappam plates evenly. You can use idli plates too.
    • Place the idiyappam plate in a steamer or idli cooker for 3-4 mins or until the idiyappam is bouncy.
    • Remove from heat and let it cool down for a minute before inverting it onto serving plate. Repeat this with rest of the dough.
    • Serve hot with vellai kurma or sweetened coconut milk.

    Video

    Nutrition

    Nutrition Facts
    Idiyappam | Nool Puttu | Rice String Hoppers
    Amount per Serving
    Calories
    191
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    596
    mg
    26
    %
    Potassium
     
    32
    mg
    1
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    0.1
    g
    0
    %
    Protein
     
    3
    g
    6
    %
    Calcium
     
    8
    mg
    1
    %
    Iron
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Breakfast Recipes
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    Nool Puttu

    Step By Step Instructions

    1. In a wide bottomed pan, heat water along with salt and 1 teaspoon 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 teaspoon 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.

    Nool Puttu

    Recipe Notes

    • 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.

    Video Recipe

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Jaya

      October 21, 2020 at 2:08 am

      Most tedious stupid dish.. Not worth slogging for 3hrs what can be finished in 5minutes..

      Reply
      • Ramya

        October 24, 2020 at 9:23 am

        Well, thats true for most of the cooking 😀

        Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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