Monday, 25 November 2019

Kerala Idiyappam Or Nool Puttu Recipe


Idiyappam - Kerala's steamed rice noodles

After my last post, I was thinking to give some basic recipes before going to its elevated form. I have already posted the Idiyappam recipe in the beginning, but after posting the idiyappam paneer biryani recipe, I decided to give the basic idiyappam recipe which I usually follow in my home.

Idiyappam or nool puttu, also known as nool appam or sevai, is one of the most commonly prepared breakfast of Kerala. These soft strings made of rice flour can be served with almost all types of side dishes either spicy, veg or non veg and you can simply serve with sweetened coconut milk. For me the best combination is  idiyappam with vegetable stew. Kerala egg curry and chicken curry are some of the spicy combinations for this lovely dish.

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.

Traditionally, idiyappam is pressed on banana leaves with the help of idiyappam press. The idiyappam strings  are easily stick 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 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.

Now a days, 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.

----------------------------------------------------------------------------------------------------------------------------------------------------------

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


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

------------------------------------------------------------------------------------------------------------------------------------------------------



------------------------------------------------------------------------------------------------------------------------------------------------------

Direction of preparation of Idiyappam



  1. 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 variety of rice flour, it is thoroughly roasted you may need one or two tablespoons  of extra water. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Put the softened dough and press gently downwards using your fingers.
  7. Close the idiyappam maker.
  8. Squeeze the idiyappam strings on a greased idli mould. Make sure that you have greased the mould otherwise the idiyappam will stick to it.
  9. Keep it inside a hot steamer and steam for eight to ten minutes.
  10. Serve hot with vegetable stew, egg curry or chicken curry. 

Happy cooking
Anju        

No comments:

Post a Comment