Gothambu Idiyappam | Wheat Idiyappam | Gothambu mavu noolappam | Gothumai idiyappam with step by step photos and videos

Gothambu idiyappam is delicious diabetic friendly recipe. Instead of using rice flour, we can use wheat flour for making the idiyappam. If you are a diabetic patient and want to reduce the rice intake, then this recipe is for you.

What is idiyappam ?

Idiyappam is a famous South Indian breakfast dish. Idiyappam with rice flour is very common. But you can try with ragi flour, wheat flour, maize flour etc. It is also known as nool puttu or noolappam in some parts of Kerala. Nool in Malayalam stands for string. This steamed healthy breakfast dish can be served with any gravy type curry. I usually prefer to serve with sweetened coconut milk. But you can serve idiyappam with veg stew, egg curry, potato curry etc.

What Is Gothambu Idiyappam

Gothambu idiyappam is the steamed string hoppers made with wheat flour. In Malayalam gothambu means wheat. The preparation is almost the same as that of rice idiyappam. Be careful while making the dough. If the dough is not in correct proportion, then it will stick to the mould easily.

How to make gothambu Idiyappam?

Gothambu idiyappam is made with finely ground wheat flour. Firstly dry roast wheat flour for a few minutes, then make a soft dough with hot water, pressed through idiyappam press and finally steam it. This is an excellent alternative for rice flour idiyappam.

Serving options for gothambu idiyappam.

You can serve gothambu idiyappam with any spicy veg or non-veg curry. Egg curry and kadala curry are the best combo.

Gothambu Idiyappam Recipe | Wheat Flour Idiyappam Recipe | How to Make Wheat Four Idiyappam Easily At Home

Wheat flour string hopper

Preparation time: 20 minutes | Cooking time:10 minutes | Total time: 35 minutes

Ingredients

2 cups of wheat flour
2 cups of water (or water as needed)
Salt to taste
2 tbsp oil

How to Make Wheat Flour Idiyappam - Video

How To Make Gothambu Idiyappam with step by step photos

The first step in the preparation of gothambu idiyappam is dry roasting the flour. Any brands of wheat flour can be used, but make sure the flour is finely ground. The flame should keep low or medium to avoid burning and also remember to stir continuously.

Take a thick-bottomed and wide-mouthed pan. Heat over high heat, when hot reduce the flame to low. Put two cups of wheat flour.
Stir continuously and dry roast the flour over low flame for a few minutes. The flour will turn dry and aromatic.
Transfer the roasted flour into a clean and dry bowl immediately and set aside.
Meanwhile, heat 2 cups of water and add enough salt.
Add two tablespoons of coconut oil also. Then boil over high flame.
When come to rolling boil, switch off the flame.
Immediately pour and mix with the prepared flour. Add water in batches and mix with a spoon or a wooden spatula.
Make a soft and thick dough. Cover with a lid and set aside for the next ten minutes or till the dough come to room temperature.
After the resting period, knead the dough with your hands till the dough became soft and non-sticky.
Use plate with the finest whole for making wheat idiyappam.
Apply some oil inside the mould for easy handling.
Take a small portion of the prepared dough.
Fill in an idiyappam maker with the dough, place and tight its lid..
Spin the string maker and fill the idiyappam plate with dough. Grease the plate with oil before use.
Stack the plates and place it in a steamer and steam for ten minutes over medium-high flame or till done.
Serve with any spicy gravy of your choice and enjoy.