Idiyappam recipe | String hoppers | Nool Puttu

ABOUT

Idiyappam also called string hoppers is a healthy breakfast popular in South India. They are steamed rice noodles which are served with Kurmas, veg stew or any spicy side dish. Sometimes, it is served with coconut , jaggery and coconut milk too.

This is quite popular for its subtle mild taste and are available in most of the restaurants in South India especially in Tamil Nadu and Kerala. The thickness of the idiyappam varies based on the mould you use. If you want it very thin , then use the dots with less diameter and vice versa.

Idiyappams are so light and you can’t stop eating them. Unlike sevai which is tempered and served with chutney, these idiyappam comes freshly out from the steamer and needs no tempering. Some people will add coconut grating on top and steam to give mild sweetness.

TIPS AND NOTES

1. The rice flour shouldn’t be roasted too much, but slightly heated before making the dough.
2. Avoid adding rice flour without heating it! It gives you a sticky dough.
3. The water added must be just enough to soak the rice flour. Less water leads to dry dough and develop cracks. Whereas too much water will make the dough too wet and sticky.
4. Make sure to add the rice flour in a super hot boiling water.
5. Always while adding the rice flour don’t dump the whole batter ! Instead add evenly, and continuously mix it with a stick or stapula to avoid lumps.
6. It is important to make the dough, once the rice flour is hot and you are able to handle the heat. Only then you get a super soft dough.
7. Grease the idiyappam mould with oil to avoid sticking of dough to the mould.
8. If you want it with little sweetness add some grated coconut over idiyappam while steaming which is optional
9. Use super small holes for thin strings and little bigger for slightly thicker idiyappam.

STEP BY STEP INSTRUCTIONS WITH PHOTO

• Dry roast the rice flour in medium flame. Don’t roast too much , just saute till it gets heated up and keep aside.

• Add water to a pan just as enough to soak the rice flour. Let the water to start boiling, add salt required for the recipe and oil.

• Once the water boils nicely, add the rice flour (don’t dump it) evenly and stir simultaneously to avoid any lumps.

• Within few seconds, the rice flour will absorb all the water and becomes a dough like consistency. Make sure all the flour is mixed with water and no plain flour is left behind.
• Use a stick or stapula back to mix easily. If any flour left has to be mixed along immediately when it’s still hot.
• Close the lid and switch off the slams. Let it sit for 10 minutes and cook in its self hot steam.

• Transfer the dough to a bowl or plate and check if you can handle the heat. Grease your hands with oil to handle the hot dough.
• Knead the dough till it is soft and smooth.

• Use small holes in the idiyappam mould. Grease the mould with oil. Take a part of dough and thread it.

• Now in a steamer or idli vessel, start to make the string hoppers in circular motion till you get the required layers.

• Steam the idiyappam for 10-12 minutes in medium flame. If you want light sweetness, add coconut grated on top before steaming. But I like my Idiyappam plain so that it goes well with spicy curries.

• Serve your Idiyappam hot !! Happy Eating !!

Idiyappam recipe | String hoppers | Nool Puttu

Author: foodiesroof Cuisine:South India Courses:Breakfast recipes

Difficulty:IntermediatePrep time: 10 minutesCook time: 40 minutesRest time: 5 minutesTotal time: 55 minutesServings:3 servingsCalories:300 kcal Best Season:Available

Description

Idiyappam also called string hoppers is a healthy breakfast popular in South India. They are steamed rice noodles which are served with Kurmas, veg stew or any spicy side dish. Sometimes, they are served with coconut , jaggery and coconut milk too.

Ingredients

• Rice Flour – 2 cups
• Salt – 1/4 tsp
• Oil – 1 tsp
• Water – 3.5 cups

Instructions

1. Dry roast the rice flour in medium flame. No need to roast too much , just saute till it gets heated up and keep aside.
2. Add water in a pan just as enough to soak the rice flour. Let the water to start boiling, add salt required for the recipe and oil.
3. Once the water boils nicely, add the rice flour (don’t dump it) evenly and stir simultaneously to avoid any lumps
4. Within few seconds, the rice flour will absorb all the water and becomes a dough like consistency. Make sure all the flour is mixed with water and no plain flour is left behind.
5. Use a stick or stapula back to mix easily. If any flour left has to be mixed along immediately when it’s still hot.
6. Close the lid and switch off the slams. Let it sit for 10 minutes and cook in its self hot steam.
7. Transfer the dough to a bowl or plate and check if you can handle the heat. Grease your hands with oil to handle the hot dough.
8. Knead the dough till it is soft and smooth.
9. Use small holes in the idiyappam mould. Grease the mould with oil. Take a part of dough and thread it.
10. Now in a steamer or idli vessel, start to make the string hoppers in circular motion till you get the required layers.
11. Steam the idiyappam for 10-12 minutes in medium flame. If you want light sweetness, add coconut grated on top before steaming. But I like my Idiyappam plain so that it goes well with spicy curries.
12. Serve your Idiyappam hot !! Happy Eating !!

Keywords:idiyappam, string hoppers, noel puttu