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DISH NAME : IDIYAPPAM / NOOL PUTTU/ STRING HOPPERS

  • Origin : KERALA
  • Category : BREAK FAST DISHES
Preparation Time : 20 minutes
Cooking Time : 15 minutes
  • PRINT

Description

Idiyappam (pronounced as e-di- ap-pam is also known as Noolputtu or string hoppers. The name idiyappam is derived from the Tamil/Malayalam words idi, meaning 'broken down', and appam, meaning "pancake". It is a traditional dish of Tamilnadu, Kerala, Coorg and Sri Lanka. It is made with rice flour and pressed out into noodle form and then steamed.

Ayurvedic Note

1) This dish is light and easy to digest.
2) Increases kapha.
3) Should be eaten warm.
4) One among the breakfast dishes which can be taken during panchakarma treatment.
NOTE:-
1) Taking cold (not warm) idiyappam may cause acidity (heart burn).

Note

1) Roasted rice flour, also known as Idiyappam flour is available in supermarkets. The level of roasting may vary from brand to brand. So be careful about water.
2) Keep the dough covered till you use it or it will dry out.
3) another method that can be adopted for making idiappam with a nicely roasted rice flour is, for 1.5 cup rice flour, boil 2 and 1/4 cup water with salt to taste and ghee. When it boils well, reduce flame to the lowest and add rice flour to the boiling water and quickly mix well and when all the water is absorbed, put off fire. When cool, knead well and proceed as above. This will make the hoppers very soft.
4) In case you are not sure about the roasting of the flour, roast in a dry pan on a low flame for a few minutes. Do not brown it .
Update 03/03/2020
Nowadays a new form of idiyappam powder which can be kneaded in cold water has hit the markets. For this follow packet instructions.

  Pieces 
Quantity Name
IDIYAPPAM / STRING HOPPERS
1.5  CupRice flour, roasted
0.75  Tsp.Salt
1  Tsp.Ghee
1  CupCoconut, grated
1.25  CupsWater (approximate)

Method

1) Bring water to boil with salt and ghee.
2) Remove and immediately pour into the rice flour, mixing well with a spoon. Initially the dough may look sticky, but if the rice flour is well roasted it will absorb the water after sometime.
3) Let it cool to touch. Then knead well to form a smooth dough. 4) Grease the idli moulds with oil.Fill a kitchen press with the dough and using the thinnest vermicelli disc press out the dough.It can be pressed out onto idli moulds .
5) Sprinkle little grated coconut on each mound of dough.
6) Place the trays in a steamer for 12 to 14 minutes on medium flame.

Serving Suggestions

Serve with curry.