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Idiyappam | Nool Puttu | Rice String Hoppers
Ramya
Rice string hoppers recipe!
5
from 1 vote
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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
1x
2x
3x
▢
½
cup
Rice Flour
▢
1
cup
Water
▢
½
teaspoon
Salt
▢
2
teaspoon
Gingelly Oil
COOK MODE
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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