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Kerala Style Idiyappam / Nool Puttu / Sevai Recipe / String Hoppers

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Kerala Style Idiyappam / Nool Puttu / Sevai Recipe / String Hoppers

Kerala Style Idiyappam / Nool Puttu / Sevai Recipe / String Hoppers / How to Make Idiyappam.

Idiyappam is a traditional popular breakfast dish of Keralites. It is known as String Hoppers in Sri Lanka. For me it is a full meal. You can even take it for dinner. Idiyappam can be an excellent choice for tiffin. I remember taking this as tiffin to schools for having it for lunch.When I hear the word ‘Tiffin’, I get a feeling that it is so tasty. We usually use the word, tiffin for the tasty lunch boxes that we take to schools, colleges or office. Of course the odour we get while opening the box when we are so hungry in the afternoons.. oooh..  


 
We make Idiyappams with roasted rice flour. I used readymade store bought roasted red rice four here. Idiyappam is usually served with side dishes and the prominent among them are stews. Following are the best side dishes which go well with Idiyappam. Stews like, Vegetable Stew, Chicken Stew,Fish Molee, Kadala Curry, Egg Stew, Egg Roast, Chicken Dishes, sweetened Coconut Milk etc. Some parts of Kerala serve Idiyappam with coconut milk and jaggery.

Here the String Hoppers taste well with coconut. If you have a very good curry which goes well with Idiyappam, then you can even prepare Idiyappam without coconut. Of course it tastes better with coconut. Those who are so conscious about their health, just avoid coconut.


 
We make Idiyappam with chemba puttu podi (Red Rice Flour) or with vella puttu podi (White Rice Flour) pressed in to noodle form and then steamed. Some other breakfast dishes Keralites make with rice are Vellayappam or Kallappam, Palappam or Appam

It is a very health food like Idli, as the way of cooking is steaming. We don’t need so many ingredients to make Idiyappam. We use rice flour, salt, oil and boiling water to make these String Hoppers. Kids always love to have Idiyappams because of its strings and one especially, if you prepare it with sweet grated coconut.
 

You can make idiyappams in big quantity in advance and keep it in the refrigerator for two or three days in an air tight container. Sprinkle little water and microwave it for 20 or 25 seconds just before using it.

We add boiling water to make the dough of Idiyappam soft. Also we add salt to this. Then we fill the Idiyappam mould with this dough and press to get noodle like strings. The final step is to cook it by steaming it.

Normally I use Nirapara Idiyappa Podi for making Idiyappam. We get to see many kinds of Idiyappam moulds in the market. Amazon sells the Idiyappam maker too, but it’s too costly, rather get it from India. To have a look and to purchase, 
Click Here.
 

Here goes the recipe of Idiyappam
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 6

Ingredients for Indiyappam:

2 cups roasted Rice flour
2 ¾ to 2 cups boiled Water
Salt – to taste
Oil to rub on your palm.

You will also need:

Idiyappam steamer or idli cooker.
Idiyappam press
Idiyappam plates or Idli plates.
 

Steps / How to Make Idiyappam / Nool Puttu
:
 
Take roasted rice flour in a bowl. Add little salt and oil. Combine it well with a spatula. Add boiling water little by little to the rice flour while stirring it with a spatula continuously. Once the dough is easy to handle with your hand, knead the dough together until you get smooth and soft dough. Cover it with a lid, so that it won’t get dry. Keep it aside for 5 minutes.

While the dough is getting formed, take Idiyappam steamer or idli steamer with little water and boil it. Now take idli plates or idiyappam plates and grease it with any oil to prevent sticking the dough. Spoon 1 tbsp. grated coconut at the bottom of these moulds. Divide the dough into small portions, so that it will be easy to put it into the idiyappam maker. Take the idiyappam press and fill it firmly with the dough little by little and squeeze the dough on to the idli plates in a circular motion. Garnish each idiyappam with little more grated coconut.

Place these moulds in the ordinary steamer or in the idli steamer and steam cook it for eight to ten minutes on a medium high flame. Switch off the stove and allow it to rest for a while before transferring idiyappams gently to a serving bowl.

The following list of side dishes goes well with Idiyappam.

Serve Idiyappam
with Vegetarian dishes like, 
Vegetable Stew, Kerala Kadala Curry etc., and Non Vegetarian dishes like, 
 
Fish Molee,
Chicken Stew,
Chettinad Chicken Curry,
Black Pepper Chicken Roast,
Mutton Curry,
Nadan Beef Curry,
Nadan Egg Roast etc.


My Recipe Notes on Indiyappam Recipe
:
 
1. You need Idiyappam mould and steamer for making idiyappams. You can even use Idli steamer for making idiyappam.
2. Those who don’t have Idiyappam maker, buy one which is easy to handle, otherwise you need a second person’s help to do it.. So many Idiyappam Makers are available in the market. Adding little oil in the boiling water makes it easy to sqeeze the dough. The dough should not be hard or sticky.
3. Use the best quality rice flour to get perfect soft idiyappams. If you don’t have roasted rice flour, you can buy the regular rice flour and roast it over medium heat for 7 or 8 minutes stirring it continuously.
4. If you find your idiyappam dough sticky, add little more dough and mix it. If it is too hard, add little more hot water and mix it well.
5. You can press Idiyappam on a banana leaf too.
6. Just squeeze Idiyappam only for two rounds. If it is more than two rounds, the inner portion won’t get cooked well. If you are finding it difficult to squeeze, remove the dough out of the press and grease it and then continue.
7. Cover the unused dough with a wet cloth or with a plastic wrap so that it wouldn’t get dry before making the next batch.
8. You can mix little sugar along with coconut if you prefer your idiyappams to be sweeter.
9. Do not steam idiyappam for a long time. Ten minutes would be sufficient.
10. Normally we make idiyappams with red rice flour and white rice four. You can make it also with ragi flour / millet flour.
11. You can even make Idiyappam flour in your house. Take 4 cups of rice and soak it in water for about four hours. Drain it and spread over a cotton cloth and let it dry.   Grind it to fine powder in a mixer grinder. Seive the flour using a sifter. Heat a wide pan and dry roast the flour till you get a nice aroma. Switch off the stove and allow it to cool down completely. You can store it in an airtight container. It will remain fresh up to six months.

 
Pictorial of Kerala Idiyappam.

1.
Igredients and equipments required for making Idiyappam

2.


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7.

Serve Idiyappam / String Hoppers

Happy Cooking

Cheers

Seena

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • anita (2016-03-11 14:54:38)
    Looks Yummy. It is like watching a video. Process very well explained. Please post more recipes like this.
    Seena Koshy (2016-03-12 15:48:47)
    Ooh.. so sweet of you.. I know that my step by step pictures are just the same as watching a video.. People always say like that.. Thanks Anita.. I will try to add more and more recipes with stage wise pictures, though it sounds difficult.. :)

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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