If you’re looking to experience a traditional Kerala breakfast, the Idiyappam Recipe Nool Puttu should be at the top of your list. This recipe features delicate string hoppers made from rice flour, known locally as Idiyappam or Nool Puttu. These soft, steamed rice noodles are a staple in South Indian cuisine and are often enjoyed with a variety of savory or sweet accompaniments.
Idiyappam Recipe Nool Puttu
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Cuisine: Kerala, South Indian
Course: Breakfast, Snacks
Diet: Gluten-Free, Vegan
Difficulty Level: Moderate
Ingredients:
- 1 cup Rice Flour (approximately 130 grams)
- 1.25 to 1.3 cups hot water (for kneading)
- ¼ teaspoon salt (or to taste)
- ¼ cup fresh grated coconut (optional)
- 2 cups water (for steaming)
Instructions
Preparation:
- Prepare the Steamer: Begin by greasing an idli pan or a steamer pan with oil. If you have banana leaves, cut them into squares and place them on the idli moulds. Grease the banana leaves with a bit of oil to prevent sticking.
- Roasting the Rice Flour: Heat a kadai or pan over low flame and add 1 cup of rice flour. Stir the flour frequently for about 4 to 5 minutes. The goal is to lightly roast the flour without browning it. This step is crucial as it helps in achieving soft Idiyappams. Continue stirring until you notice steam rising from the flour. Once this happens, turn off the heat and transfer the flour to a mixing bowl.
- Making the Dough: In the same pan, add 1.25 to 1.3 cups of water and ¼ teaspoon of salt. Heat the water until it is hot but not boiling vigorously. When tiny bubbles begin to appear, remove from heat. Pour this hot water over the roasted rice flour.
- Mixing and Kneading: Stir the mixture with a spoon or spatula until well combined. When the mixture is cool enough to handle, knead it into a smooth, soft dough. If the dough appears too dry, sprinkle some warm water and continue kneading. Conversely, if it becomes too sticky, add a few tablespoons of rice flour.
Making Idiyappam:
- Prepare the Idiyappam Maker: Grease the disc of the Idiyappam or Murukku maker with water or oil. Heat 2 cups of water in a pan or pressure cooker and bring it to a boil. Keep the water on a low to medium flame.
- Forming the Idiyappams: Divide the dough into 2 to 3 portions. Shape one portion into a log and place it in the Idiyappam maker. Before inserting the dough, ensure the maker is greased. Cover the remaining dough with a kitchen towel to prevent it from drying out.
- Pressing the Idiyappam: Press the dough through the Idiyappam maker onto the idli moulds in a circular pattern. The dough should be warm or hot while making the Idiyappams. Continue this process for all the idli moulds.
- Steaming: Optionally, sprinkle some grated coconut over each Idiyappam. Place the idli stand in the prepared pan or steamer. Cover the pan with a lid or, if using a pressure cooker, remove the whistle and cover the cooker. Steam the Idiyappams on medium to high flame for about 9 to 10 minutes.
- Serving: Once cooked, turn off the flame and let the Idiyappams rest in the steamer for an additional 1 to 2 minutes. Carefully remove the Idiyappams with a spatula. If using banana leaves, simply lift them off. To keep warm, place the Idiyappams in a casserole.
Serve the Idiyappam Recipe Nool Puttu with accompaniments like vegetable korma, potato korma, mushroom korma, or sweetened coconut milk. This traditional Kerala dish is perfect for breakfast or as a snack and is sure to be a hit with anyone who enjoys South Indian cuisine.