Soft Kerala Special Instant Idli Idiyappam | How to Make Noolputtu 

What is idiyappam?

This string hooper recipe Idiyappam originated from the state of Karela. Actually, the word Idiyappam derives its name from Tamil where Idi means beat and appam means pancake. So Idiyappam is basically rice noodles woven in the cavity of the Idli maker. The dish is also called Noolappam or Noolputtu, the word originates from Tamil, and the Malayalam word Noolthat means string or a thread. In Karnataka Idiyappam is also known as Ottu shavige. or Semige.The dish is also eaten in Malaysia and Singapore in the name of Puttu Mayam

How do you make idiyappam from scratch?

Idiyappam in simple language is a type of steamed noodle bun that is prepared using a soft dough made out of rice flour which is a gluten-free ingredient. These noodles are then shaped in the form of idli in the idli mould to be steamed. So to say rice flour is the main ingredient of Idiyappam and you can make it in any other small shallow vessel same as an Idli maker. To make Idiyappam as a more healthy option forbreakfast, its now made using millet flour like Ragi.

Like the name, every southern state has its own process of making this dish but the Idiyappam ingredients remain the same. The traditional way to make Idiyappam was to overnight soak the rice and then grind it into a fine paste but now instead of that, we use a hack to make instead Idiyappam in that case remember to use good quality rice flour.

What are the traditional accompaniments for idiyappam?

Idiyappam can be served with anything that you like. If you are serving it to kids, they would like it with sweet Coconut milk. For a vegetarian in some southern restaurants, Idiyappam is served with classic Coconut chutney or any other chutney that you like or you can even enjoy this puttu dish with a veg kurma. Nonvegetarians can have Idiyappam with Egg curry or fish curry.

Idiyappam locally is eaten with a vegetable stew or a fish curry but now in its modern avatar it’s served as a breakfast or a healthy steamed snack with Coconut Chutney or Tomato chutney.

Do try out other South Indian recipes Tomato Pepper Rasam, Authentic Sambar, Spongy Idli, and more.

• Snacks
• Bakery
• Rice Bowl
• Breakfast

How to store leftover idiyappam?

Idiyappam fresh or leftover can be easily stored by freezing it in a zip-lock bag. Before serving it you can either steam it again for a few minutes or microwave it with a glass of water inside at 50% power.

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Video Recipe Instant Idli Idiyappam and Coconut Chutney

Instant Idli Idiyappam Recipe

Soft Kerala Special Instant Idli Idiyappam | How to Make Noolputtu 

South Indian Breakfast Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine south Indian

Servings 12

Calories 69 kcal

Ingredients

  

• 1 cup Rice flour / Chawal Ka atta
• 1 +1/4 cup Water / Pani
• 1/2 tsp Sal5 / Namak
• 1 tbsp Curd / Dahi
• 1 tbsp + 2 tsp Oil / Tel

Instructions

 

• In a pan add water, oil, and salt. Let it come to a boil.
• Meanwhile, as the water is preparing to get boiled continuously stirring, roast rice flour over low heat for just a minute.
• Take out the rice flour in a bowl and add to it curd. Give it a mix.
• Mixing gradually add the boiling hot water to the rice flour and mix it using a spatula.
• When this cools down a little make a soft dough but still the dough should be a little warm not completely cool.
• Add 2 teaspoons of Oil over the surface of the dough and then keep it to rest covered for about 15 minutes.
• Divide the dough into portions to fill in a greased Chakli maker using a medium-sized perforated attachment to make rice noodles.
• Make rice noodles using the chakli maker dropping them over the greased cavities of the Idli maker.
• Fill all the Idli maker cavities and place it to steam for 15 minutes or till it no more feels wet and sticky.
• Demould when it cools down and enjoy it with Coconut or Tomato chutney.

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