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 Molly, Kadala Curry, Sweetened Coconut Milk, Green Peas Masala, Egg dishes, Chicken Dishes. 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.
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 Sting 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, .
Here goes the recipe of String Hoppers.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients for Making Nool Puttu:
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.
Idli plates or regular dish.
How to make Idiyappam:
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 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.
Serve Idiyappam with Vegetarian or Non Vegetarian dishes.
Happy Cooking.. Cheers..
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Idiyappam / Nool Puttu.
Kerala Style Idiyappam, a breakfast dish prepared with roasted rice flour and coconut and with idiyappam maker, goes well with stews or non-veg curries.