Idiyappam, also known as noolputtu, is a culinary speciality in Tamil Nadu, Kerala, Tulu and Sri Lanka. This breakfast food consists of rice flour pressed into noodle form and then steamed.
- Roasted rice flour – 400 gms
- Boiling water – 3 cups ( 200ml cup)
- Ghee – 1 tsp
- Combine roasted rice flour, ghee and salt using a big spoon/ spatula. Add boiling water gradually and using the spoon/ spatula mix the dough. Add water till the dough comes together. Wait for a few minutes till the dough comes to normal temperature ( be careful, it can be very hot), using your hands, knead together until you get a smooth and soft dough. If it is too tight, sprinkle some cold water, but it should not get sticky.
- Grease the top of both the idli moulds using a few drops of ghee itself ( no need to repeat this each time, once is enough for all the 30 idiyappams, it will not stick).Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds.
- Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium – high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with any curry of your choice.
Make sure you get the best quality roasted rice flour, otherwise the dough can be very sticky.
While preparing, if you find the dough too tight, to press through the idiyappam mould, sprinkle some cold water, knead again and make the dough smooth. If you prefer you can put grated coconut as a stuffing between the Idiyappams.