Idiyappam is a traditional rice noodle made by steaming the rice flour pressed through Idiyappam maker. Idiyappam is commonly relished with stew or coconut milk. Idiyappam Recipe is presented in this post with step by step pictures.
Idiyappam requires effort and time but worth it for its taste. Idiyappam recipe requires Idiyappam maker for making it in noodle / thread shape and is commonly made in plain, sweet,tomato,coconut & lemon varieties.
About Idiyappam
Idiyappam is a steamed comforting dish that is commonly made for breakfast or dinner. Idiyappam is relished with varieties of side dish and savoured by all for its taste. Idiyappam is commonly made with rice flour and occasionally I make ragi idiyappam or wheat idiyappam too. Try all the variation of Idiyappam at your home!
Idiyappam – Also known as
String Hopper (English), Nool Puttu (Malayalam), Nool Appam, Chomai (Kannada), Indiappa (Sinhalese), Sevai, Shavige all mean one and the same – Idiyappam. The names differ with regions but the dish is same.
Is Idiyappam & Sevai the same?
Idiyappam & Sevai share same ingredients & closest in taste, however slightly different in the cooking method. Idiyappam is made by mixing rice flour with water to form a dough, then pressed through Idiyappam maker and steamed at last. Sevai is made by grinding rice to a batter, steamed like dumplings & then pressed through Idiyappam maker and finally tempering is made according to taste and preference.
Idiyappam Flour
Idiyappam flour is nothing but the raw rice flour made by grinding raw rice in mixer grinder and dry roasting it. Idiyappam flour also called rice flour is stocked in large quantities as they can be used for making puttu, modak / kozhukattai, seedai, akki roti, murukku / chakkli, ribbon pakoda& lot more apart from Idiyappam. See the recipe of homemade rice flour here.
Idiyappam Maker – Idiyappam Machine
Idiyappam maker or Idiyappam machine is the equipment used for making the Idiyappam in thread / noodle shape and they are the same with which we make murukku, chakli, omapodi just by changing the output disc which is perforated in various shapes – star, small/ medium/ big hole, slit. Idiyappam, Omapodi needs small hole disc which we use for idiyappam too, Murukku needs star or big hole disc, Ribbon pakoda needs slit disc.
Idiyappam Maker – Which one to choose?
Idiyappam maker is available in
- Wood Idiyappam Maker : The wood idiyappam press is the oldest traditional press that I have which was passed on to me by amma. It is almost 30+ years old. This is little difficult to press and needs effort especially when the dough is not warm. I use this press only when I make idiyappam fora very small batch. I don’t use it much as my hands ache while using it for a bigger batch. Maintainance wise this is very easy just wash, wipe with a cloth and store thats all. But you can use this press only for making idiyappam, omapodi etc as you can’t change the disc.
- Brass Idiyappam Maker : I got this brass idiyappam maker from a local shop and I love it as its very easy to press. You can make idiyappam effortlessly even if its for bigger batch. But maintaining it is a task as its tends to get black stains easily as with any brass utensils. It is slightly heavy when compared but still I use this regularly. It has many discs so you can use it for making many snacks like omapodi, ribbon pakoda, murukku etc.
- Stainless Steel Idiyappam Machine: This is the recent one I bought just after we bought dishwasher. Yes I bought it mainly as it is dishwasher safe. But the holes are big in this when compared to my wood and brass idiyappam maker so use it only when I am too lazy to wash the brass idiyappam maker. This is very easy to maintain but the only thing is after washing just wipe if off with a dry cloth and keep to avoid rusting. This is same like brass it has many discs too. This is best suited for making sevai kind of dishes.
I recommend screw type Idiyappam maker with handle(either steel or brass) as it is easier to make dishes when compared to press type. If you are not worried about slightly big holed thread then steel is best but if you are concerned about fine threaded noodles then go for brass.
As you can see the finest hole is in the wooden press next is brass and finally comes the steel which has slightly bigger holes.
Idiyappam maker is available commonly at stores dealing with kitchen utensils & online in Amazon.
Amazon links for buying similar items
Idiyappam Steamers
Steaming idiyappam can be made in just idli plates itself but there are steaming plates available seperately for making idiyappam. I have Idiyappam steamer in these 3 varieties:
- Idli Plates : Idli plates are the ones commonly found in every household. You can press directly on the plate or place a cloth on it and press idiyappam on it. I used cloth as the holes are big in my idli palte/
- Idiyappam Stacking Plates : This is the one amma bought seeing it in a local shop. I use this mostly when I make for our family. This is the best for making big batch of idyappam. The one I have has 4 stackable plates, but there is also 5, 6 available. While buying make sure if it will fit inside your steamer. And yes it is dishwasher safe too.
- Bamboo Plates : This is the one I bought a year back seeing it in amazon. I use this when I make idiyappam just for kids or for a smaller batch.
Amazon links for buying similar items
Idiyappam – Plain & Sweet Versions
Idiyappam is made in 3 variations at homes in South India for a meal – plain, sweet & savoury. Though making all the three variations takes time & lot of effort, the dish will make worth it!
Idiyappam Side Dish
Idiyappam is garnished with coconut gratings while serving and has to be relished with different sides one at a time!
- Idiyappam – Stew
- Idiyappam – Coconut milk & jaggery
- Idiyappam – Milk sweetened with jaggery syrup
- Idiyappam – Paya
- Idiyappam – Salna
- Idiyappam – Kurma
- Idiyappam – Non veg gravy
- Idiyappam – Kadala Curry
Idiyappam Ingredients
- Rice Flour : Also known as Idiyappam flour can be store bought or homemade. Make sure to dry roast the flour if it is store bought. Use Nirapara brand appam, idiyappam pathiri (not a promotion) if you have access or other available brands if you are buying it from stores.
- Water & Salt : Make sure water is hot for preparing dough and add salt to taste! I have not given the water quantity as it might differ depending on the texture of flour but water is roughly 1 to 1 and 1/2 cups for every 1 cup of flour.
Recipe for Idiyappam
- Make sure the water is boiling hot so that the flour gets half cooked.
- Press the flour when its still hot else it will become difficult to press especially when using using wooden press.
- Make sure the dough is not dry, add required water little by little accordingly
- While pressing in the pan do not layer too much that helps in even cooking.
- You can use the omapodi press for this else use a slightly bigger hole press if you are making sevai varieties.
- Grease the Idiyappam maker with oil before use.
- If you are making idiyappam in bulk make sure to keep the dough covered with a wet cloth or make the dough in batches which is what I do.
- You can even use idli plates to steam it.
- The leftover dough of last batch in press can be steamed as is and consumed as Kozhukkatai.
Idiyappam Recipes
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Idiyappam | Nool Puttu | String Hoppers
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Sathu maavu idiyappam, Health mix string hoppers recipe
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Ragi sweet idiyappam, Ragi semiya sweet
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Ragi idiyappam recipe, Finger millet idiyappam recipe
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Egg Sevai, Muttai Sevai
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Wheat Idiyappam / Godhumai Idiyappam
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Sweet Idiyappam Recipe
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Millet Idiyappam Recipe – Kuthiraivali Idiyappam
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Coconut Sevai – Thengai Sevai Recipe
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Masala Idiyappam Recipe
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Lemon Sevai Recipe – Lemon Idiyappam Recipe
Idiyappam | Idiyappam Recipe with Idiyappam Maker
Ingredients
- 1 cup idiyappam flour
- 1 tsp oil
- water as needed
- salt to taste
Instructions
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Dry roast the rice flour for 2 mins(dont change the color)keep aside. Though roasting is optional amma does it so have been following it too.Store bought ones are already roasted I guess so check it before roasting.Bring water to a rolling boil – now add the boiling water little by little to the rice flour with salt.
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Mix well with a laddle to form a slightly sticky soft dough. When it is still warm knead it well with your hands and bring it together to form a dough.Take a portion of the dough, make cylindrical shape and place it inside the greased idiyappam press.
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Close the lid and press it slowly inside the pan to be steamed. Press it in swirls starting from outside to inside – I used my idli pan for this.Steam it for 12-15mins. The basic idiyappam is ready now.You can add coconut, cardamom powder and sugar with the idiyappam and mix well. You can also add coconut milk while serving. Jaggery can be replaced with sugar too.
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First you need a idiyappam press for making idiyappam.A reader had requested to show my press so have updated the above pic.
Video
Notes
- You can use the omapodi press for this else use a slightly bigger hole press if you are making sevai varieties.
- If you are making idiyappam in bulk make sure to keep the dough covered with a wet cloth or make the dough in batches which is what I do.
- Make sure the dough is not dry , add required water little by little accordingly.If water is not hot enough then pressing will be tough.
- While pressing dont layer too much that helps in even cooking.
How to make Idiyappam
Preparing Idiyappam dough
1.Boil water until it comes to a rolling boil.
2.To a mixing bowl – add 1 cup flour, salt to taste and 1 tsp oil to it.
3.Mix this well first.
4.Add water little by little and mix it.
5.Keep mixing while adding water little by little. Mix well until no dry flour is seen.
6.Stop adding water once it comes together.
7.Once warm grease your hand with oil and knead it well to a soft nonsticky dough.
Filling Idiyappam maker with dough
8.Shape into cylinders and keep it ready for easily fitting into the idiyappam press.
9.Get all your equipements ready. Use the tiny holed disc.
10.Fix the disc first. Then grease the mould with oil and fill dough till 3/4th.
Bamboo Steamer
11.Grease the idiyappam steamer with oil – press oly a thin layer on it.
12.Repeat to finish. Just press thin layers do not overcrowd.
13.Boil water in a steamer pot or idli pot.
14.Place a idli palte and place the steamers on it.
15.Cook covered and steam cook for 3 mins. It is a small steamer and we have pressed only a thin layer so doesn’t take much time. Cooking time may vary from 3-5 mins.
16.Open and check, soft idiyappam is ready. By the look of it you can identify it is cooked.
Steel stackable Idiyappam Steamer
17.Now press in the steel plates.
18.Repeat to finish the dough. Arrange the plates in the stand.
19.Place it in the steamer.
20.Steam cook 5-7 mins.
21.Idiyappam ready.
22..Gently flip over the plates to remove the idiyappam.
Idli Plate Steamer
23. Take your idli plate. You can press directly in the plate too. But mine has bigger holes so used a cloth on it.
24.Place a slightly wet cloth on the idli plate, press overy each hole just 3-4 layers is enough. Do not overcrowd.
25.Place in steamer.
Steaming Idiyappam
26.Steam cook for 3-5 mins.
27.Idiyappam ready.
28.Remove the idli plate and flip over.
29.Sprinkle little water on the cloth and remove the cloth.
30.Idiyappam ready.
31.Soft idiyappam ready.
Idiyappam ready to serve!
Expert Tips
- You can use the omapodi press for this else use a slightly bigger hole press if you are making sevai varieties.
- If you are making idiyappam in bulk make sure to keep the dough covered with a wet cloth or make the dough in batches which is what I do.
- Make sure the dough is not dry , add required water little by little accordingly. If water is not hot enough then pressing will be tough also it will not cook perfectly.
- While pressing don’t layer too much that helps in even cooking.
Storage Suggestion
Idiyappam tastes best when warm! If you wish to consume later, you can make sweet / lemon sevai version that keeps good with time. You can refrigerate and heat it for next day morning use!
FAQs
1.What is Idiyappam?
Idiyappam is a traditional rice noodle made by steaming the rice flour pressed through Idiyappam maker.
2.Is making Idiyappam hard?
Though Idiyappam is not as easy as making idly or dosa, it is not so difficult as well. If the dough is in right consistency and if you have appropriate equipments it is not that tough as it may sound.
3.Why is my Idiyappam rubbery / hard?
If the dough is too tight and over cooked idiyappam will turn rubbery. So make sure the dough is soft, nonsticky & pliable. Also remember to add hot water little by little with every mix and water should not be added in one shot. If the dough is tight sprinkle hot water to make it right and add rice flour if it is too watery.
4.How is Idiyappam flour made and does it contain various grains?
Idiyappam flour is nothing but raw rice flour and contains only raw rice. It can made at home using mixer grinder itself.
5.Do I need special pan for steaming Idiyappam?
We can use the Idli pan available at home for making Idiyappam. Bamboo pan with wide perforations are available in the market which is not mandatorily needed for making Idiyappam.
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