Monday, 3 December 2012


Idiyappam is also knows as nool-puttu in the malabar areas. This is an easy to make breakfast item, which needs very less ingredients. This is also famous among kids, since most of them taking a liking for it thinking of noodles. Yeah, we can say this is the Indian style of noodle making :-)

Rice flour: 2 cups
water: 1 cup
Salt - to taste
Oil - 5 grams
grated coconut - 20 grams


  • We generally prepare the rice flour at home. Take raw rice, wash it and allow it to dry by spreading on a cloth. Powder the rice very smoothly. The texture should be like that of baby powder. Sieve the powdered rice. In a big kadai, roast the rice powder so as to remove the moisture from it. Roast until nice aroma comes out of the rice. Be careful so that the rice powder's colour doesn't change. Store this rice powder in air tight container. This can be stored for 3-4 months.
  • Boil the water.
  • In a large bottomed vessel, take the rice flour. Add salt and mix well, so that the salt spreads evenly.
  • Pour the hot water little by little and mix the rice flour with a spatula.
  • The rice flour should be of chapathi dough consistency.
  • After about 5 minutes, when the mix is cooled down a little, but still warm, add the oil and knead the dough with hand. Knead it well and make it into a soft ball.
  • In a idli plate, add a spoon of grated coconut in each of the mould.
  • Put the dough in a press and mould, which has idiyappam plates with tiny holes and press to form strings in the idli plate.
  • Steam this for about 10 minutes.

Idli shaped idiyappams are ready. Serve hot with kurma or stew.

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