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Thursday, 26 November 2015

Idiyappam -Nool puttu - Noolappam- Sevai - String hopper

Idiyappam is a traditional Kerala breakfast. Not only in Kerala, it is also popular in Tamilnadu, Sri Lanka, southern regions of Karnataka etc. Nool puttu, Nool appam, string hopper are the other names of this dish. It is very healthy food.

Usually idiyappam is made on banana leaves with some coconut icing. But I don’t like coconut bites between smooth strings of idiappam so normally I avoid this. If banana leaves are not available  make on greased idli moulds. But trust me, idiappam is tastier when it is prepared on banana leaves. The flavor of banana leaves add some additional glaze to it. We can have idiyappam with simple coconut milk or any other spicy gravy.  Try this dish with any type of stew, egg curry, or any other non veg curries.

 Idiyappam recipe

Author: Anju Aneesh
Recipe type: Main
Cuisine: India, South India, Kerala
Preparation time:15 minutes / Cooking time: 10 minutes / Total time: 25 minutes

Ingredients

  • 2 cups of rice flour
  • 2 to 2.5 cups of water
  • Salt to taste
  • 1 teaspoon oil

Direction of preparation of idiyappam


  1. Heat water in a saucepan with salt and a few drops oil. 
  2. Add water gradually to the rice flour and mix with a spoon. Add water till the dough come together. (Note: You can knead the dough with your hand until you get a smooth and soft dough.  Usually I skip kneading, but still get smooth strings.)
  3. Fill the prepared dough in the idiyappam maker when it is still hot and press onto the banana leaves or  idly mould in circular motion to get long strings.
  4. Steam it for about five to ten minutes on high flame until it is done well. I usually use idly maker for steaming.
  5. The idiyappam is now ready, serve with vegetable stew, egg curry or chicken curry.

Let us go to the step by step preparation of idiyappam


  1. Heat water in a saucepan with salt and a few drops oil. 
  2. Add water gradually to the rice flour and mix with a spoon. Add water till the dough come together. (Note: You can knead the dough with your hand until you get a smooth and soft dough.  Usually I skip kneading, but still get smooth strings.)
  3. Fill the prepared dough in the idiyappam presser when it is still hot.
    4.  Press onto the banana leaves or  idly mould in circular motion to get long strings.
  4. Steam it for about five to ten minutes on high flame until it is done well. I usually use idly maker for steaming.
  5. The idiyappam is now ready, serve with vegetable stew, egg curry or chicken curry.


My notes


  1. The quality of rice flour is the key to make soft idiyappam. Use better quality rice flours. Idiyappam flour is now available in the market. If you want to make it at home, just soak raw rice in water for two to three hours, drain and grind to get a smooth powder. Then roast it until it attain a sandy texture. when cools down, sieve and keep on closed containers. 
  2. You can place some coconut shavings on the banana leaves before pressing the strings.
  3. If you are using idli mould, make sure that you greased the both top and bottom of the idli moulds, it will prevent sticking of strings to the moulds.
  4. The quality of rice flour and the proportion of water determines the perfection of idiyappam.  If the water is not enough, the dough will be tight and it will be difficult to press it out. If you use too much water, the dough will be smooth and you can able to press easily, but the strings will break.






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