(Last Updated on : 03-09-2015)
Idiyappam is a kind of breakfast dish popular in Kerala
. It is also called as "Noolappam" or "Noolputtu" which is a culinary speciality in Kerala. Kerala food is healthy, quick to make with minimal ingredients. One such Kerala style dish for breakfast is Idiyappam or String Hoppers. Idiyappam is a steamed rice noodles that is prepared using rice flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry
and coconut chutney
. It is not usually served at lunch. Another popular way to serve Idiyappam is with a dollop of ghee, grated coconut and sugar or with sweetened coconut milk known as "Thengai Paal" in Malabar region of Kerala. This combination is popular among children.
Rice Flour or Idiyappam Flour - 2 cups, dry roast for 7-8 mts on low flame
Salt - a pinch
Ghee - 1 tsp
Water - as needed
Grated coconut - 1/2 cup (optional)
First in a sauce pan, add 2 cups of water, pinch of salt and ghee and bring it to boil. Once it starts boiling switch off the flame.
In a wide bowl, add flour and now add water little by little and using a back of a wooden spatula mix water with the flour.
After all the flour have mixed, now grease hand with oil and knead the dough gently to a smooth and soft dough.
If the dough is sticky, add 1 tsp of flour and if it is dry and hard add couple of tbsp of hot water and knead it to a soft and smooth dough.
Then divide the dough into 2 or 3 portions, depending on the size of our Murukku press.
Grease the Murukku press and the Idli plates for making Idiyappam.
Sprinkle little grated coconut into each depression of the Idli plate and keep aside.
Fill the press with dough and squeeze into swirls on the greased Idli plates.
Steam and cook it for 10-12 minutes.
Once done, transfer the Idiyappam to plate and serve with stew.
Tips to make Idiyappam Flour
Idiyappam flour can be prepared at home. Soak 2 cups rice in water for 4 hours. Drain the water and spread the rice on a thin cloth or newspaper. Allow to dry for half an hour to an hour. Once it is almost dry, grind to a fine powder. Sieve the powder and dry roast it on low flame for 7-9 minutes. Keep this home made Idiyappam flour in an air tight container.
Recently Updated Articles in Indian Food
|• ||Sajana Phula Rai|
Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
|• ||Sev Tameta Nu Shaak|
Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
|• ||Kongunadu Cuisine|
Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu. Kongunadu cuisine has the natural crops of the Kongu region as its main ingredients.
An essential oil or water extracted from Rose is added to many food items for flavoring purposes. As on today, Rose or Gulab perhaps is most popular and sought after flower in India, known for its beauty, medicinal properties as well as its aroma.