Idiyappam also known as Nooputt or string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed. It is generally served with a stew and coconut chutney. It is served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerla. Idiyappam is generally served as a main course at breakfast or In dinner. My family like Idiyappam with Rasam and Coconut Chutney.
Generally Idiyappam noodles is pressed onto banana leaves. I made my idiyappam directly into an idli steamer.
Rice flour – 1 cup
Water – 1 1/4 cup
Salt as per taste
Oil – 1 tsp
1. In a pan, boil water. Add oil and salt. Let it boil for 3 to 4 minutes.
2. When small bubbles appears, add rice flour. Switch off the flame. Mix them very well. Knead to a soft dough. Be very careful the dough can be very hot. Knead it until you get a smooth and soft dough.
3. Cover the dough with a wet cloth. Take a portion of dough and shape into a log. Lightly grease the Sev or Idiyappam presser with oil. Put dough log into a Sev or idiyappam presser.
4. Grease an Idli plate and start pressing medium sized circles onto Idli plates until you have a not too thick mound of Idiyappam. Steam this for 4 to 5 minutes. If you have big plate with hole in it, you can make it in that plate also.
5. Take it out from the idli plate and transfer it in a plate and cover it with damp cloth to keep it moist. Repeat the process for the rest of the dough.
6. Your Idiyappam is ready. Serve it hot with Rasam and Coconut chutney.