Kerala Idiyappam | Soft Nool Puttu Recipe | Noolappam | Kerala Style String Hopper Recipe

Kerala Idiyappam Recipe With Detailed photos and video.

Kerala idiyappam, I don't think it needs any introduction. These soft and melt in mouth steamed strings are the favorite dish of majority. This steamed rice string hoppers is a very common breakfast of Kerala. Any gravy type side dish can be used for serving; but sweetened coconut milk is the best combo.

What is idiyappam?

Idiyappam is one of the most accepted breakfast in Kerala, Tamil Nadu, Karnataka and Sri Lanaka. Preparation of idiyappam is quite simple. The dough made with smoothly ground rice flour is pressed into thin strings or noodles on a banana leaf or in an idli mould. It then steamed till done.

Other names of Idiyappam

In different South Indian parts, idiyappam has different names. Some are like

Malayalam - idiyappam, nool puttu, nool appam

Karnataka- Chomai, Semige,

TamilNadu - sevai, Santhagai

Tips for making idiyappam

Idiyappam flour: Smoothness and quality of flour is very important. Smoothly ground and roasted white colored rice flour are used for making the idiyappam. Now so many brands are available in the market. I would like to recommend to use any Kerala brand of idiyappam, appam podi for making idiyappam. It ensures smooth texture, flour and taste.

Idiyappam dough and its consistency : To make the dough, we have to use piping hot water. Once the water has come to a rolling boil, immediately mix with the flour. Otherwise, the idiyappam will remain harder and tasteless.

Consistency of idiyappam dough is also very important. Also remember, we won't be able to correct the dough once it reaches room temperature. So use enough water for making the idiyappam dough. Thick dough will be difficult to press through the idiyappam press and once it steamed it will turn harder and tasteless. Also loose and sticky dough will never give perfect strings.

Idiyappam pressing and Steaming: Traditionally, idiyappam is pressed on banana leaves with the help of idiyappam press. The idiyappam strings are easily stuck onto the idli moulds, especially when not greased, use of banana leaves not only helps to prevent this problem, but also gives a nice aroma and taste to this beautiful dish. My childhood memories are related to this type of idiyappam which was made on fresh banana leaves from our backyard. If you like to see the recipe of idiyappam with grated coconut on banana leaves, please click here.

Sometimes, people put some coconut scrapings on the moulds before squeezing the dough in order to get a nice crunchy texture between the smooth Idiyappam strings. Yes, of course it improves its taste, but I don't like that texture, so I usually avoid that step and make without grated coconut.

Now a day, idiyappam flour in very commonly available in the market. You will see the instructions on the backside of its cover in both local language and in English. Generally, the roasted rice flour is mixed with moderately salted hot water and then made as usual. You will also get a variety which demands normal water only, I don't trust that product. I will recommend you to buy normal smoothly ground roasted rice flour. You can make your fresh batch of rice flour with raw rice also. One more thing, only better quality rice flour gives smooth silky idiyappam.

Serving options for idiyappam

I love to have idiyappam with sweetened coconut milk. But you can use vegetable stew or chicken stew, Chicken/egg curry, green peas or chickpeas curry etc.

How to make Kerala Idiyappam | Recipe of Kerala rice noodles | How to make Idiyappam easily at home

Kerala's steamed rice noodles

Preparation time : 10 minutes | Cooking time : 8 minutes | Total time : 18 minutes

Ingredients of idiayappam

1.5 cups of roasted, smooth rice flour
1.5 cups of water
1 tbsp oil
Salt as needed
Water as needed

How To Make Kerala Idiyappam Video

Idiyappam Making With Step By Step Photos

Heat water, salt and oil in a pan and wait till it boil. Do not avoid oil, this will prevent stickiness. The amount of water used here depends on the amount and quality of rice flour, it should thoroughly roast . You may need one or two tablespoons of extra water.
Once the water comes to a rolling boil, turn off the flame. Immediately pour on top of the rice flour. The water should be rolling hot. This step is to soften the rice flour, if the water cools down, then the dough will remain hard and will be difficult to squeeze through the idiyappam mould.
Mix immediately with a spoon or a wooden spatula so that the water and the rice flour mix together nicely. Then you have to close it with a lid and leave it for another 5 minutes until the mixture come to a touchable temperature.
After five minutes, knead with your hand till the dough turn soft. The idiyappam dough should be as smooth as possible. You can use a hand blender for this purpose.
Put the plate with the smallest hole inside the idiyappam maker and tighten it. There are a variety of idiyappam maker is available today, you can use any of that.
Put the softened dough and press gently downwards using your fingers.
Close the idiyappam maker.
Squeeze the idiyappam strings on a greased idli mould. Make sure that you have greased the mould otherwise the idiyappam will stick to it.
Keep it inside a hot steamer and steam for eight to ten minutes.
Serve hot with vegetable stew, egg curry or chicken curry.