Idiyappam Recipe is one of the most popular in Kerala Cuisine. These string hoppers or noodles are made with rice flour and served with a spicy side dishes like vegetable kurma or nonveg gravy.
These Idiyappam are healthy are these are prepared without oil and steamed. These are traditional food prepared with rice flour, pressed into noodles or strings. These are also called as Idiyappam in Tamil Nadu, Shavige, Ottu shavige or Akki Shavige in Karnataka or Noolappam or Nool Puttu in Kerala, and String Hoppers in Srilanka. Surprisingly these are not made in Andhra.
So my relatives didn’t’ know about this when we first introduced it to them. Since we grew up with this, this was a cultural shock for us knowing they didn’t know. The same was with Hubby Dear and Athamma. However, since this dish is easily digestible and healthy, they took to it very easily.
I made this breakfast on a Sunday we make Appam and made Vegetable Kurma along with Tomato Kurma that is normally made. Konda loves Coconut Milk when we are not making the Green Kurma. So presenting the whole platter for you to enjoy! I wanted to make Puttu as well, couldn’t manage in the end.
If you are interested in other combo gravies, you can try out Vada Curry which is also served with Idiyappam in some of the restaurants.
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Step By Step Pictures for making Idiyappam
Ingredients Used for Making Idiyappam
Homemade Rice flour works best for making Idiyappam. However, if you don’t have access to it, you can use store-bought flour.
Just make sure you roast the flour till golden and cook it well in hot water. Use oil to knead the dough to a soft one.
If you are keeping it covered while working on one batch, use warm water sprinkled to knead the dough again before pressing out the next batch.
Equipment needed to make Idiyappam
A traditional Idiyappam maker is an essential tool to prepare these noodles.
To cook the Idiyappam, you can use the regular idli steamer.
Traditionally Idiyappam is served with Stew, spicy nonveg gravies, etc.
I make Vegetable Kurma, Tomato Kurma as the side dish.
Thick sweetened Coconut milk will be an excellent dish to dip if you want to avoid spicy gravies.
- 1 cup Rice Flour
- 1.25 cup Water start at 1.25 and can increase to 1.5 cups as well.
- Salt to taste
- 1 to 2 tsp Cooking Oil
- Measure Rice flour, water and keep it ready. Heat a pan and add rice flour. Roast the rice flour in medium flame for 2 to 3 minutes, till colour changes a little not over browned. Keep by side.
- Take a saucepan and add water. Add salt and oil. Bring it to a boil.
- Slowly add the roasted rice flour little by little and you will have to quickly stir the flour with a ladle or rolling pin.
- Once you have the dough formed, keep it covered with a lid for 5 to 7 mins.
- Next remove the lid, pour oil and knead the dough with your palms. Make sure you handle with care as the dough will be hot.
- Knead the dough gently till soft. Grease the idli plate and idiyappam press with little oil.
- Prepare small balls and insert them into the idiyappam press. Then press it in a circular motion on the idly plate to get the idiyappam shape.
- Repeat till you fill all the mold. Transfer the plate to the idli steamer and steam it for 7 to 8 mins in medium flame.
- Switch off flame and let it rest for 5 minutes
- Serve this idiyappam with coconut milk or Vegetable Kurma.