Idiyappam can also be called as an Indian rice noodles that too without any heavy dose of oil or sauces, its just steamed like idli. Idiyappam recipe is a traditional food consisting of rice flour, pressed into noodle form and then steamed. This is also called as idiyappam in Tamilnadu, shavige or nool puttu in Karnataka or noolappam in Kerala and string hoppers in Sri Lanka. This idiyappam with rice flour is easily digestible and can be given to elders, sick people and even infants after 6 months. Just a simple coconut milk with sugar or any veg kurma is enough to enjoy this delicacy. For easy understanding for beginners, I have shared detailed step by step pics with video.
Checkout youtube video below with step wise instructions
Idiyappam Recipe | Idiyappam with rice flour
Recipe Cuisine: South Indian | Recipe Category: Breakfast / Dinner
Preparation + Cooking Time : 20 Mins | Serves: 2 to 3
- Rice Flour – 1 cup
- Water – 1.25 cup to 1.5 cup
- Salt – As required
- Oil – 1 to 2 tsp
1. Measure rice flour, water and keep it ready. Heat a pan and add rice flour. Roast the rice flour in medium flame for 2 to 3 minutes, till colour changes a little not over browned. Keep by side.
2. Pour water in a pan, then add salt and oil.
3. Once the water starts to boil, add the roasted rice flour little by little. Rice flour absorbs the water very quickly and first mix with a ladle.
4. Keep the dough covered for 5 mins. Pour 1/4 tsp of oil, then knead the dough with your hands slightly, be cautious the dough will be very hot.
5. Wet your hands and knead the dough gently till soft. Grease the idli plate and idiyappam press with little oil. Prepare small balls and load it into the idiyappam press. Then press it in circular motion on the idly plate to get the idiyappam shape.
6. Do the same in each mould. Transfer the plate to the idli pot and steam it for 7 to 8 mins in medium flame. Switch off flame and keep undisturbed for 5 minutes, so it will be easy to remove.
Serve this idiyappam with coconut milk.
1. Use good quality and fine rice flour to get good idiyappam.
2. Roasting the rice flour until very hot is a must, as rice flour absorbs more water and yields soft string hoppers.
3. Roast the rice flour until slight colour change only. Don’t over brown it, else the dish taste bitter and smell bad.
4. Do the dough preparation in low flame, otherwise idiyappam turns hard.
5. Wet your hands before kneading the dough, as it will be very hot.
6. Also knead the dough till smooth without any lumps.
7. Addition of oil while kneading helps to get soft idiyappam recipe. I used gingelly oil for more flavour .
8. If doing in large batches, keep the dough covered with a wet cloth to avoid drying.
9. If the dough is dry, it will be difficult to press. Add little oil and knead again.
10. If the dough is sticky, the idiyappam turns mushy. Add little roasted rice flour to trouble shoot it.
11. Also press the dough when it is hot enough, once it cools down it will be difficult it press.
12. Don’t cook the idiyappam more than 7 to 8 minutes, else it turn rubbery.
13. Working womens can prepare this idiyappam with rice flour in advance and store it in fridge for 3 days. When needed just microwave it or steam in idli pot for 3 to 4 minutes.
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