Idiappam or Steamed Rice Noodles is a popular breakfast dish of Kerala cuisine. Made with rice flour, salt and water this forms a great combo with both veg and non-veg curries. Idiappam-stew is a heavenly combo and is commonly served during traditional occasions. Idiappam is also known as Nool Puttu(Nool-String)/String Hoppers.
How to make Idiappam?
To make Idiappam you need an Idiappam mould, Idli tray and a Steamer/Pressure Cooker. The Idiappam mould has three parts- The presser, the mould and a perforated lid. The Idiappam dough is placed inside a cylindrical shaped mould closed with a perforated lid at the bottom. The presser is then fitted to the top of the mould, the handle of the presser is rotated compressing the dough that passes through the perforated lid transforming it into strings which are placed on the Idli tray kept below. The Idli trays containing the dough are then steamed using either an Idli steamer/pressure cooker for about 10-12 minutes.
Tips for making soft Idiappam
Certain steps have to be followed for making soft idiappams. The rice flour should only be mixed with salted boiling water. The boiling water is slowly added to the flour with continuous stirring. Allow the mixture to cool slightly before kneading to make a smooth dough. The dough should be made with right amount of water for obtaining the right texture of idiappams. Addition of ghee/oil to water also aids in making soft idiappams.
Idiappams form a great combo with either of the following dishes: Lamb Curry, Kadala curry, Spicy Potato Stew, Ishtu, Mutton stew or Chicken curry. It may also be served with dry dishes like: Egg Roast, Kerala Beef Roast, Beef Ularthu(Roast) or Chicken Ularthu.
Rice Flour - 2 cups
Boiling water - 2 cups(approx)
Ghee/Oil - 1 tsp
Salt to taste
- Dry roast the rice flour at low-medium heat for about 8-10 minutes with continuous stirring. Do not allow the colour of flour to change. If you are using store bought puttu flour/idiappam flour you may skip this process of roasting. Keep roasted flour aside.
- Bring water to boil in a vessel, add enough salt and ghee/oil.
- When water starts boiling, turn off heat and immediately add it to the flour and stir so that the water gets incorporated well.
- Stop adding water when you see that the flour has enough moisture to be made into a non sticky dough.
- Let it cool a little and make a smooth dough with slight kneading. The dough shouldnt be sticky.
- Grease the idli trays well with ghee/oil.
- Fill the dough in the idiappam mould fitted with the perforated lid at the bottom. Place an idly tray below.
- Close the mould and rotate the handle so that the presser moves downwards compressing the dough forcing it to pass through the perforated lid in the form of strings.
- When a thin layer is formed place some grated coconut and continue to make another layer of strings.
- Continue this process until all the moulds of the idli trays are filled.
- Stack the trays one above the other, keep it in a pressure cooker filled with enough water for the steaming process and steam for about 10-12 minutes. The process I followed was-cook on high heat until steam starts coming out of the nozzle of the cooker, reduce heat to low-medium and continue steaming process for 10-12 minutes.
- Unmould the idiappams from the idli trays.
- Serve hot.
You may serve Idiappam with: