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kerala idiyappam recipe with rice flour - idiyappam also known as nool puttu 4 from 6 votes
are string hoppers. basically these are sevai or seviyan made with rice flour
dough.
Ingredients
1 cup rice flour or 130 grams rice flour
1.25 to 1.3 cups hot water for kneading
¼ teaspoon salt or add as required
¼ cup fresh grated coconut - optional
2 cups water for steaming
Instructions
preparation
1. before you begin making the dough, grease oil on an idli pan or a steamer pan and keep
ready.
2. if you have banana leaves then cut them in squares and place them on the idli moulds.
grease the banana leaves with some oil.
making idiyappam
1. take the disc meant for making the idiyappam and spread some water or oil on it.
2. also before you start making idiyappam, heat 2 cups water in a pan or pressure cooker
and let it come to a boil. keep water on low to medium flame.
3. divide the dough into 2 to 3 portions. prepare a log from one portion and place it in the
idiyappam/murukku maker. grease the idiyappam maker with some oil or water before
you place the dough in it. cover the rest of the dough with a kitchen napkin so that they
don't dry out.
4. now begin to press the idiyappam/murukku maker directly on the idli moulds in a
concentric round circle.
5. form one roundel of the idiyappam.
6. while making idiyappams, the dough has to be hot or warm.
7. this way continue to make idiyappams on all the idli moulds.
8. sprinkle some grated coconut on top of each idiappam. coconut is optional and can be
skipped. alternatively you can sprinkle fresh grated coconut and sugar just before
serving.
9. now place the idli stand in the pan.
10. cover pan with a lid. if using pressure cooker, then remove the whistle (vent weight) and
cover the cooker.
11. on medium to high flame steam idiyappams for 9 to 10 minutes. after they are cooked
well, switch off the flame and let the idiyappams be inside the steamer pan for 1 to 2
minutes.
12. then remove the idli stand from the pan. remove the idiyappams with a spatula and
serve the idiyappam.
13. if you have used banana leaves then you just need to pick up the banana leaves and
serve. if not serving immediately then place the idiappam in a casserole so that they stay
warm.
14. serve idiyappam or nool puttu with veg korma, potato korma, mushroom korma, veg
stew or potato stew or jaggery sweetened coconut milk.
Nutrition
Calories: 54kcal | Carbohydrates: 10g | Sodium: 52mg | Potassium: 16mg | Calcium: 0.3% |
Iron: 0.5%
full recipe - https://www.vegrecipesofindia.com/idiyappam-recipe-nool-puttu/