Wednesday, December 16, 2015

Idiyappam / Rice Noodles (Typical Kerala Style)/Rice String Hoppers

Idiyappam[Rice Noodles] is a famous breakfast of Kerala/TamilNadu India. Dough is prepared using roasted rice flour and hot water along with salt. Dough is pressed using  idiyappam mould to make noodles. At last these noodles will be steamed for about 7-9 minutes to make healthy, tasty Idiyappam /rice noodles.

Serve this hot idiyappam along with  sugar and ghee on top. You can also serve it along with sweetened coconut milk or Banana Rasayana. Believe me nothing can beat this taste of comfort combo. Vegetable Kurma/Vegtable Stew/Pulsari (Yogurt Based Curry) /Coconut Chutney too goes well with this idiyappam.

It is kids friendly too ... My 2 years old son likes it a lot with sugar and ghee.Its always good to prepare something healthy at home , Isn't it ? Most of the noodles we get from outside have some preservatives , little amount of maida etc etc.

This recipe is little tricky. When you have lot of time, try out this recipe. Request you to try till you succeed as it is worth making it at home :-)

Recipe source: My Mother In Law

Here we go with the idiyappam recipe from scratch....

Preparation Time 45-50 mins

Serves 2-3


1 cup rice flour /idiyappam flour
1-2 tsp ghee
salt to taste
3-4 tbsp of fresh grated coconut
1.5 to 2 cups of water

How To Prepare?

  • Slightly dry roast the rice flour.Keeping the flame in low, roast it nicely for 4-5  minutes and switch off the flame.Add salt and ghee to it and Mix it once using spatula.[VVM....Do not over roast and Do not let the rice flour to change its color]

  • Heat 2 cups of water in a separate vessel.When you see the big bubbles and it is about to boil,switch off the flame.
  • Quickly add this hot water to  roasted rice flour little by little and mix it well using spatula. Do not add the water at one go. I used only 1.75 cups of water. Quantity of water depends on the rice flour you use. All you need is super soft non sticky dough.When the mixture becomes warm, use your hands to knead it well to form a soft dough.

  • Close the lid and keep it aside for 7-8 minutes. Mean while grease the idli plates with little ghee.
  • Make two portions of the dough.Uisng the idiyappam mould, press one portion of the dough on to a greased idli plates. (you decide on the size of the idiyappam, I usually make normal idly size )

  • Sprinkle little grated coconut on top.Steam it for about 6-8 minutes in a Idli cooker. Once done open the idli cooker and keep the plate out for 2-3 minutes . Lift the idiyappam carefully one by one and  Enjoy with coconut chutney!!

  • Rice flour should be very very fine.Idiyappam flour is available in many of the super market nowadays. Checkout the instructions whether to roast it or not if you are using idiyappam flour?
  • I use oraganic white rice which is not very white in color and make rice flour out of it (I give it to mill and get it done), so my idiyappam is not pure white in color.If you use normal white rice , idiyappam turns pure white.
  • As mentioned above , do not add the water at one go , if you do so your dough becomes sticky...
  • You can skip coconut if you don't like it.

Thanks so much for going through my recipe.Kindly get back to me with your comments .Please do share it with your friends and family if you like the recipe :-)

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