Kerala Idiyappam Recipe: Delicate String Hoppers from South India

wellhealthorganic.com Idiyappam: Kerala Idiyappam Recipe with Rice Flour – Idiyappam, also known as nool puttu, presents itself as delicate string hoppers, akin to sevai or seviyan, crafted from a dough of rice flour.

Idiyappam 

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Cuisine: Kerala, South Indian
• Course: Breakfast, Snacks
• Diet: Gluten Free, Vegan
• Difficulty Level: Moderate

Ingredients:

1. 1 cup Rice Flour (approximately 130 grams)
2. 1.3 cups hot water for kneading
3. ¼ teaspoon salt, or to taste
4. ¼ cup fresh grated coconut (optional)
5. 2 cups water for steaming

Also Read: Appam 

Instructions:

Preparation:

1. Before commencing the dough preparation, grease oil onto an idli pan or steamer pan and set it aside.
2. If you have banana leaves on hand, cut them into square pieces and place them on the idli molds, ensuring to grease them with oil.

Roasting Rice Flour for Idiyappam:

1. Heat a kadai or pan over low flame and add 1 cup of rice flour (approximately 130 grams).
2. Stirring frequently, roast the rice flour for about 4 to 5 minutes. It should not brown but rather be lightly roasted, ensuring soft idiyappams.
3. Continue roasting until steam emerges from the rice flour.
4. Once steaming, switch off the flame and transfer the rice flour to a mixing bowl or pan.

Kneading Dough for Idiyappam:

1. In the same kadai or pan used for roasting rice flour, add 1.25 to 1.3 cups of water.
2. Add ¼ teaspoon salt and allow the water to come to a boil over low heat. The water should be hot but not boiling vigorously. When tiny bubbles form in the water and it begins to boil, turn off the flame.
3. Add the hot water to the rice flour mixture.
4. Mix thoroughly with a spoon or spatula.
5. Once the heat is tolerable, begin kneading. If too hot, allow it to cool for 1 to 2 minutes before kneading. The dough should be hot during kneading.
6. Knead until a smooth and soft dough forms. If the dough appears dry, sprinkle some warm water and continue kneading. If it becomes sticky, add a few tablespoons of rice flour and knead.

Also Read: Cold Coffee

Making Idiyappam:

1. Grease the idiyappam maker disc with water or oil.
2. Before starting, heat 2 cups of water in a pan or pressure cooker until boiling. Maintain low to medium heat.
3. Divide the dough into 2 to 3 portions. Shape one portion into a log and place it in the idiyappam maker. Grease the idiyappam maker before placing the dough. Cover the remaining dough portions with a kitchen napkin to prevent drying.
4. Press the idiyappam maker directly onto the idli molds in a concentric circular motion to form one roundel of idiyappam.
5. Ensure the dough remains hot or warm throughout the process.
6. Repeat the process for all idli molds.
7. Optionally, sprinkle grated coconut on each idiyappam before steaming. Alternatively, you can garnish with fresh grated coconut and a sprinkle of sugar just before serving.
8. Place the idli stand in the pan, cover with a lid (remove whistle if using a pressure cooker), and steam the idiyappams over medium to high heat for 9 to 10 minutes.
9. Once cooked, switch off the flame and let the idiyappams sit inside the steamer pan for 1 to 2 minutes.
10. Remove the idli stand from the pan, use a spatula to remove the idiyappams, and serve immediately. If not serving immediately, keep them warm in a casserole.
11. Serve idiyappam or nool puttu with vegetable korma, potato korma, mushroom korma, vegetable stew, potato stew, or jaggery sweetened coconut milk.