IDIYAPPAM

Idiyappam is a most common and a popular dish of South India, especially in the state of Kerala and Tamilnadu. It is otherwise called as string hopper or nool puttu. It is made from rice flour. It is very lite and a steamed food.

Idiyappam is usually had for breakfast, along with any kind of curries. It goes really well with both vegetarian and non vegetarian curries. It can also be had with just sugar or sweetened coconut milk.

Idiyappam is an easily digestible food and thus, it is the best food for kids, babies and elders. This is one of the main food that, we used to feed the babies, when we start to give them solids. This is also the best food for anyone, who is sick.

ABOUT THE RECIPE:

We make idiyappam, quite often in our home. We use homemade rice flour but, it can also be made with a store bought rice flour or readymade idiyappam flour. It requires just 3 ingredients, and is really easy to make. This recipe serves 2~3.

INGREDIENTS FOR IDIYAPPAM:

• RICE FLOUR – 2 CUPS
• SALT – AS REQUIRED
• OIL – 1 TSP

*To make idiyappam you’ll need an idiyappam maker and a steamer. Idly vessel can also be used for steaming.

HOW TO MAKE IDIYAPPAM:

• Take 2 cups of rice flour, add salt to it and mix well.
• Boil 2 cups of water with a teaspoon of oil, and pour little at a time to the flour.

• Mix it to a consistency of thick dough. First use a spatula to mix, and the mix it with the hands. This gives the perfect consistency.

• Take a small portion of the dough( fill upto 3/4th of the idiyappam maker), and add it to the idiyappam maker. Grease the idiyappam maker with oil, before adding the dough.

• Press the idiyappam maker, placing it over the steamer plate. Press the idiyappam maker until, it covers the steamer plate with a maximum of 2 layers. Do not add more than 2 layers.

• Boil water in the steamer.

• Once the water is boiled, place the steamer plate inside the steamer and close the lid.

• Cook on medium-high. It takes a maximum of 10 minutes. Do not over cook.
• After 10 minutes, take the plate out, and transfer the idiyappam to a serving plate.

• Fill the remaining dough to the idiyappam maker, and press it over the steaming plate, and steam it for the second batch.

YUMMY AND DELICIOUS IDIYAPPAM IS READY.

SERVE IT WITH YOUR FAVOURITE CURRIES OR SUGAR OR SWEETENED COCONUT MILK .

I HAD MINE WITH YUMMY AATUKAL PAYA.

PRO TIPS:

• Do not add warm water to the flour. Always add, only boiling water. This gives the perfect texture to the idiyappam.
• Adding oil to the boiling water give the rice flour a smooth texture, which helps the dough to glide through the idiyappam maker, without forming lumps.
• Cover the dough with a plate or a wet cloth, until you use it for the next batch. This prevents the dough from drying.
• Always fill only 3/4th to the idiyappam maker. It will overflow if you fill more than that.
• You can also grease the steamer plate with oil, if needed. I haven’t added since the idiyappam might get the flavour of the oil.
• Dip the spoon in water, every time and, remove the idiyappam from the plate. It will come out easily and, won’t really stick to the plate.

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IDIYAPPAM

Recipe by foodpassion1513Course: breakfast, Rice dish, South Indian breakfast, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

50-60

kcal

Idiyappam is a most common and a popular dish of South India, especially in the state of Kerala and Tamilnadu. It is otherwise called as string hopper or nool puttu. It is made from rice flour. It is very lite and a steamed food.
Idiyappam is usually had for breakfast, along with any kind of curries. It goes really well with both vegetarian and non vegetarian curries. It can also be had with just sugar or sweetened coconut milk.
Idiyappam is an easily digestible food and thus, it is the best food for kids, babies and elders. This is one of the main food that, we used to feed the babies, when we start to give them solids. This is also the best food for anyone, who is sick.

Ingredients

• INGREDIENTS FOR IDIYAPPAM:

• RICE FLOUR – 2 CUPS

• SALT – AS REQUIRED

• OIL – 1 TSP

• *To make idiyappam you’ll need an idiyappam maker and a steamer. Idly vessel can also be used for steaming.

Directions

• HOW TO MAKE IDIYAPPAM:
• Take 2 cups of rice flour, add salt to it and mix well.
• Boil 2 cups of water with a teaspoon of oil, and pour little at a time to the flour.
• Mix it to a consistency of thick dough. First use a spatula to mix, and the mix it with the hands. This gives the perfect consistency.
• Take a small portion of the dough( fill upto 3/4th of the idiyappam maker), and add it to the idiyappam maker. Grease the idiyappam maker with oil, before adding the dough.
• Press the idiyappam maker, placing it over the steamer plate. Press the idiyappam maker until, it covers the steamer plate with a maximum of 2 layers. Do not add more than 2 layers.
• Boil water in the steamer.
• Once the water is boiled, place the steamer plate inside the steamer and close the lid.
• Cook on medium-high. It takes a maximum of 10 minutes. Do not over cook.
• After 10 minutes, take the plate out, and transfer the idiyappam to a serving plate.
• Fill the remaining dough to the idiyappam maker, and press it over the steaming plate, and steam it for the second batch.
• YUMMY AND DELICIOUS IDIYAPPAM IS READY.

Notes

• PRO TIPS:
  Do not add warm water to the flour. Always add, only boiling water. This gives the perfect texture to the idiyappam.
  Adding oil to the boiling water give the rice flour a smooth texture, which helps the dough to glide through the idiyappam maker, without forming lumps.
  Cover the dough with a plate or a wet cloth, until you use it for the next batch. This prevents the dough from drying.
  Always fill only 3/4th to the idiyappam maker. It will overflow if you fill more than that.
  You can also grease the steamer plate with oil, if needed. I haven’t added since the idiyappam might get the flavour of the oil.
  Dip the spoon in water, every time and, remove the idiyappam from the plate. It will come out easily and, won’t really stick to the plate.