How to Make Idiyappam
Idiyappam, also called nool puttu, is a traditional South Indian breakfast item. Made of rice flour, idiyappam are steamed soft noodles shaped into a loose patty shape, often eaten alongside stews or curries. As long as you have an idiyappam press and an idli mold, idiyappam is fairly simple to make and is great alongside your favorite South Indian side dishes.
1 cup (240 ml) rice flour
1 ¼ cup (300 ml) water
3 tablespoons (44.3 ml) ghee
Pinch of salt
Forming the Rice Flour Dough
Roast the rice flour.Place a large pan over medium heat, then drop in the cup of rice flour. Spread out the rice flour so that it’s in an even layer on the pan. Keep checking on the rice flour and take it out of the pan when it’s hot to the touch.
Heat 1 ¼ cups of water.Pour 1 ¼ cups of water in a small saucepan. Place it over medium heat and heat until the water begins to boil. The water doesn’t have to come to a full boil, as long as it begins to bubble.
Pour the hot water into a bowl with the rice flour.Place one cup of rice flour into a medium-sized mixing bowl. Add in a pinch of salt, then take the heated water off the stovetop and pour it into the bowl of rice flour.
Mix the flour and water.Use a spoon to stir together the rice flour and the hot water. Don’t use your hands yet, as the water will be very hot. Keep stirring until the flour and water mixture is almost too thick to stir.
Knead the dough.Once you have done as much mixing as you can with the spoon, the mixture should be cool enough to handle. Use clean hands to start to knead the rice flour dough for a minute or so on a counter top until the dough is smooth and soft.
Add ghee to the dough.Add a tablespoon of ghee to the dough when the dough is almost fully mixed together. Use your hands to knead the ghee into the dough until it is incorporated and the dough is uniform.
- Ghee is a clarified butter that adds flavor to the dough and helps to bind it together.
Cover the dough for 10-12 minutes.When the dough has become uniform, stop kneading it and cover it immediately with a damp, clean cloth either in the bowl or on the countertop for 10 to 12 minutes.
Pressing the Dough
Grease the idiyappam equipment.Before you start pressing the dough, you need to grease your idiyappam equipment so that the dough doesn’t get stuck during pressing or cooking.
- Rub ghee on the idli mould, which is the small tray with cup-like insets in which you will place each idiyappam to steam. Idli molds are usually used to make idli, which are South Indian savory lentil cakes, but they can also be used to form the shape of the idiyappam.
- Grease the cylindrical compartment inside the idiyappam press with ghee.
- Also rub ghee on the disc attachment of the idiyappam press. Consult the package of your press if you’re not sure how to take out the disc attachment.
Place idli mold in a steamer and heat.Heat about an inch of water in the bottom of a steamer. When the water is hot or almost boiling, place the idli mould in the steamer to warm it.
Divide the dough into four parts.Uncover the dough and separate it into four equal sized parts. Roll each quarter of dough in a slightly cylindrical shape, roughly the shape of a potato.
- Try not to over-handle the dough.
Take the idli mold out of the steamer.After the idli mold has warmed, take it out of the steamer. Use tongs if the mold is too hot to touch. Then place the idli mold on the countertop next to the idiyappam press.
Press one dough ball using the idiyappam press.After you have separated each quarter of dough, place one quarter of dough into the cylindrical container of the idiyappam press. Then use the presser attachment to press the dough inside. The dough will be pressed through the disc with the small holes to create thin, noodle-like shapes.
- Make sure to press the dough above the idli mold so that the noodles fall into one inset of the mold.
Press the rest of the dough.After you press the first quarter of dough, press the rest of the dough with the idiyappam presser. Make sure that you are pressing above the idli mold so that the noodles formed by each quarter of dough fall into a compartment of the mold.
- When you have finished, you should have a separate noodle patty in each compartment of the idli mold.
Steaming the Idiyappam
Place the idli mold inside the steamer.After you have finished pressing the idiyappam, place the mold with the idiyappam patties inside the steamer, then cover the top of the steamer.
Steam for 7-9 minutes.Keep the idli mold inside the steamer and steam for 7-9 minutes. Steaming cooks the noodles and gives them the right texture. Make sure not to over-steam, as this will made the noodles limp.
Remove the idiyappam from the steamer.After 7-9 minutes remove the idli mold from the steamer. Try a corner of one idiyappam; if the noodles are still tough, steam them for another minute.
Serve while hot.Take the idiyappam out of the idli mold and place them on a plate. Serve while hot alongside your favorite curry or side dishes. Many enjoy pouring the curry or sauces over the idiyappam to enjoy the two dishes together!
QuestionFor five people how much flour i need to add?wikiHow ContributorCommunity AnswerThe recipe makes four idiyappam. If each person has about three, use about 3 cups of rice flour.Thanks!
To make idiyappam, start by mixing water and rice flour to create the dough. Knead the dough until it’s soft, add ghee, and let it sit for 10-12 minutes. Next, grease your idiyappam equipment to keep the dough from sticking while it cooks. To press the dough, divide it into 4 parts and run it through the idiyappam press one part at a time until you have a noodle patty in each mold. Finally, place the mold inside the steamer and steam the noodles for 7 to 9 minutes before serving them hot.
- Make multiple batches of idiyappam if you are serving several people.
- Some like the taste of coconut along with idiyappam. To incorporate coconut, place fresh coconut shavings in each compartment of the idli mold before putting in the idiyappam noodles.
Video: How to make Kerala Soft Idiyappam /Noolappam/Noolputtu with Subtitle:Recipe no 62
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