Wheat Idiyappam Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Godhumai Idiyappam is a very healthy and tasty one, mainly a steamed food to start the day or for a light oil-free dinner. The main secret of getting a very soft idiyappam is to roast the wheat flour very well till fully hot, that’s the point to be noted before jumping into the recipe. It pairs very well with White Korma, Coconut Milk, Veg Stew, or Red Chilli Coconut Chutney. Furthermore, idiyappam also called Indian rice noodles that too without any heavy dose of oil or sauces, is just steamed like idli. It is a traditional food consisting of wheat, ragi, or rice flour, pressed into noodle form and then steamed. This is commonly called Idiyappam in Tamilnadu, Shavige or Nool Puttu in Karnataka or Noolappam in Kerala, and String Hoppers in Sri Lanka. If interested, check my other versions of Plain Idiyappam and Ragi Idiyappam.
✔ Check my other Breakfast Recipes like
Wheat Flour Idiyappam
Wheat Idiyappam Recipe | Godhumai Idiyappam
Equipment
- Stovetop
- Idli Cooker
- Murukku Presser
Ingredients
- 1 Cup Wheat Flour / கோதுமை மாவு
- 2 to 2.5 Cups Water / தண்ணீர்
- 1 tsp Sesame Oil / நல்லஎண்ணெய்
- Salt / உப்பு As Required
Instructions
- Measure 1 cup of wheat flour, a little salt, and sesame oil.
- Roll boil 2 to 2.5 cups of water in a vessel.
- To a wide vessel or mixing bowl, add the wheat flour. Dry roast it in medium flame for 2 to 3 minutes, till color, changes a little, not over browned, else the idiyappam tastes bitter. Ensure to roast the wheat flour very well till fully hot, to get a very soft idiyappam.
- Switch off the flame and then, add a little salt.
- Now, add the boiling water in regular intervals and start mixing the flour with the ladle. I used 2 cups of water, but the water quantity varies for each flour, so always keep 1/2 of boiling water by side.
- The mixture looks crumbled now. Keep the dough covered for 5 mins.
- After 5 minutes, add very little boiling water (wheat flour absorbs the water very fast but never pour extra water).
- Wet your hands and knead them well, be cautious the flour will be very hot. Then, pour 1 tsp of sesame oil.Note: If the dough is sticky, add little-roasted flour to troubleshoot it.If the dough is dry, add little oil and knead again.
- The dough should be smooth, soft, and without any lumps. If doing in large batches, keep the dough covered with a wet cloth to avoid drying. Also, press the dough when it is hot itself, once it cools down it will be difficult to press.
- I used this plate provided in the chakli press.
- Prepare small dough balls, logs, or cylinders and load them into the idiyappam press.
- Then press it in a circular motion on the idly plate to get the idiyappam shape. Do the same in each mould.
- Transfer the plate to the idli pot and steam it for 7 to 8 mins on medium flame.
- Switch off the flame and keep undisturbed for 5 minutes, so it will be easy to remove.Serve this Godhumai Idiyappam with Mixed Veg Korma.
Notes
Tips for Godhumai Idiyappam
1. Use good quality and very fine wheat flour to get a soft Godhumai Idiyappam. 2. Roasting the wheat flour until very hot is a must, as the flour absorbs more water and yields a soft Wheat Idiyappam Recipe. 3. Roast the flour till slight color change only. Don't over brown it, else the idiyappam tastes bitter and smells bad 4. Water quantity varies according to the variety of wheat flour you use. 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. The addition of oil while kneading helps to get a soft idiyappam and keeps the dough moist. I used gingelly/sesame oil for more flavor. 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 flour to troubleshoot it. 11. Also press the dough when it is hot itself, once it cools down it will be difficult to press. 12. Don't cook the idiyappam for more than 7 to 8 minutes, else it turns rubbery. 13. Working women can prepare this Idiyappam dough in advance and store it in the fridge for 3 days. When needed just microwave it or steam in idli pot for 3 to 4 minutes.
Godhumai Idiyappam
Method for Wheat Idiyappam Recipe
1. Measure 1 cup of wheat flour, a little salt, and sesame oil.
2. Roll boil 2 to 2.5 cups of water in a vessel.
3. To a wide vessel or mixing bowl, add the wheat flour. Dry roast it in medium flame for 2 to 3 minutes, till color, changes a little, not over browned, else the idiyappam tastes bitter. Ensure to roast the wheat flour very well till fully hot, to get a very soft idiyappam.
4. Switch off the flame and then, add a little salt.
5. Now, add the boiling water in regular intervals and start mixing the flour with the ladle. I used 2 cups of water, but the water quantity varies for each flour, so always keep 1/2 of boiling water by side.
6. The mixture looks crumbled now. Keep the dough covered for 5 mins.
7. After 5 minutes, add very little boiling water (wheat flour absorbs the water very fast but never pour extra water).
8. Wet your hands and knead them well, be cautious the flour will be very hot. Then, pour 1 tsp of sesame oil.
Note: If the dough is sticky, add little-roasted flour to troubleshoot it.
If the dough is dry, add little oil and knead again.
9. The dough should be smooth, soft, and without any lumps. If doing in large batches, keep the dough covered with a wet cloth to avoid drying. Also, press the dough when it is hot itself, once it cools down it will be difficult to press.
10. I used this plate provided in the chakli press.
11. Prepare small dough balls, logs, or cylinders and load them into the idiyappam press.
12. Grease the idli or idiyappam plate and with little oil.
13. Then press it in a circular motion on the idly plate to get the idiyappam shape. Do the same in each mould.
14. Transfer the plate to the idli pot and steam it for 7 to 8 mins on medium flame.
15. Switch off the flame and keep undisturbed for 5 minutes, so it will be easy to remove.
Serve this Godhumai Idiyappam with Mixed Veg Korma.
Wheat Idiyappam Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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