Idiyappam is a traditional South Indian dish made from rice flour, often served with coconut milk, curry, or sweetened coconut. Idiyappam or Nool Puttu, is a traditional steamed rice noodle dish widely enjoyed in South India and Sri Lanka. Made with just gluten-free rice flour, these noodles have little fat and nutrients, making them an excellent breakfast or dinner dish, often enjoyed in Kerala, Tamil Nadu and Sri Lanka. If you’re curious about what idiyappam...
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If using store-bought rice flour, dry roast it in a pan on medium heat for about 3-4 minutes until it's warm but not browned. This step ensures the flour is free from moisture.
If making rice flour at home, soak raw rice for 2 hours, drain it, and let it dry slightly. Then grind it into a fine powder and sieve it to get a smooth flour.
In a saucepan, bring water to a boil. Add salt and oil to the water.
Slowly pour the boiling water into the rice flour while stirring continuously with a wooden spoon or spatula to avoid lumps.
Once the dough starts to come together, let it cool slightly until it's warm enough to handle.
Knead the dough gently until it's smooth and soft. If the dough is too dry, add a little more warm water; if it's too sticky, add a bit more rice flour.
Grease the idiyappam maker or a traditional idiyappam press with a little oil to prevent sticking.
Take a portion of the dough and place it inside the press.
Press the dough through the idiyappam maker onto small, greased plates or banana leaves, forming delicate noodle-like strands in a circular pattern.
Arrange the plates or banana leaves with the idiyappam strands in a steamer.
Steam the idiyappam for about 8-10 minutes on medium heat until they are cooked. The idiyappam should look shiny and should not stick to the fingers when touched.
Remove the plates from the steamer and allow them to cool for a minute before transferring the idiyappam to a serving dish.
In a small bowl, mix the grated coconut with sugar.
Sprinkle this mixture over the idiyappam before serving for added flavor.
If the dough is too dry, add a little more warm water; if it's too sticky, add a bit more rice flour.
Ensure the rice flour is free from moisture by dry roasting it.
How do I make idiyappam from scratch using raw rice?
To make idiyappam from scratch, soak raw rice for 2 hours, then drain and let it dry slightly. Grind the rice into a fine powder and sieve it to achieve smooth rice flour. This homemade rice flour can be used in the recipe just like store-bought flour.
What are some good side dishes to serve with idiyappam?
Idiyappam pairs wonderfully with coconut milk, spicy curries, or sweetened coconut. You can serve it with vegetable curry, chicken curry, or even a simple coconut milk drizzle for a delightful meal.
Can I store leftover idiyappam, and if so, how?
Yes, you can store leftover idiyappam. Allow it to cool completely, then place it in an airtight container in the refrigerator for up to 2 days. To reheat, steam it again for a few minutes until warmed through.
What can I substitute for rice flour in idiyappam?
If you don't have rice flour, you can use gluten-free all-purpose flour as a substitute, though the texture may vary slightly. Another option is to use tapioca flour, which can give a different but still enjoyable texture.
What is the best way to ensure my idiyappam dough is the right consistency?
To achieve the right consistency for idiyappam dough, ensure you add boiling water gradually while stirring continuously to avoid lumps. The dough should be smooth and soft; if it's too dry, add a bit more warm water, and if it's too sticky, incorporate a little more rice flour.
Ram, the proprietor of Aroma Chil Cafe in Bangalore, brings 15 years of expertise in crafting delectable vegetarian dishes. His passion for creating flavorful, natural meals is reflected in the cafe's menu, making it a go-to spot for healthy and delicious food.
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