Idiyappam is a traditional rice noodle made by steaming the rice flour dough 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 and video.
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 savored 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 is 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.
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.
Video
Idiyappam Maker (Idiyappam Press)
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, Murukku needs star or big hole disc, Ribbon pakoda needs slit disc.
Idiyappam Maker – Which one to choose?
Idiyappam maker is available in wood, brass & stainless steel commonly.
- 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. But you can use this press only for making idiyappam, omapodi etc as you can’t change the disc.
- Bronze Idiyappam Press: I got this bronze 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 bronze 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 Press: 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 bronze idiyappam maker so use it only when I am too lazy to wash the bronze 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 bronze 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 bronze .
As you can see the finest hole is in the wooden press next is bronze 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 separately for making idiyappam. I have Idiyappam steamer in these 3 varieties shown below.
- 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 Dishes
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
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.
How to make Idiyappam Step by Step
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 teaspoon 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 non sticky 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 equipments ready. Use the tiny holed disc.
10.Fix the disc first. Then grease the mold with oil and fill dough till 3/4th.
Bamboo Steamer
11.Grease the idiyappam steamer with oil – press only 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 plate 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, when you touch it should be soft and nonsticky. If you are still doubtful just pull a noodle string and taste check it.
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 is ready.
28.Remove the idli plate and flip over.
29.Sprinkle little water on the cloth and remove the cloth.
30.Mini idiyappam is ready.
31.Soft idiyappam is ready to serve.
Idiyappam ready to serve!
Expert Tips
- Flour – Use idiyappam flour either store bought or homemade.
- Dough – Use hot boiling water to the flour, mix well and gather to form a smooth dough. 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.
- Press – You can use the omapodi press for making isiyappam or a slightly bigger holed press too. While pressing don’t layer too much that helps in even cooking.
- Steaming – Use idli steaming plates for steaming idiyappam or you can buy steaming plates in bamboo or stacking plates in steel for making idiyappam exclusively.
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.
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.
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, non sticky & 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 steaming plates itself available at home for making Idiyappam. Bamboo steaming plates with wide perforations are available in the market which is not mandatory if you wish you can buy it.
Idiyappam Recipes
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📖 Recipe Card
Idiyappam Recipe | Nool Puttu Recipe
Ingredients
- 1 cup idiyappam flour
- 1 teaspoon oil
- water as needed
- salt to taste
Instructions
PREPARING IDIYAPPAM DOUGH
-
Boil water until it comes to a rolling boil.
-
To a mixing bowl – add 1 cup flour, salt to taste and 1 teaspoon oil to it.
-
Mix this well first. Add water little by little and mix it.
-
Mix well until no dry flour is seen.
-
Stop adding water once it comes together.
-
Once warm grease your hand with oil and knead it well to a soft non-sticky dough.
FILLING IDIYAPPAM MAKER WITH DOUGH
-
Shape into cylinders and keep it ready for easily fitting into the idiyappam press.
-
Get all your equipment ready. Use the tiny holed disc.
-
Fix the disc first. Then grease the mould with oil and fill dough till 3/4th.
IDIYAPPAM WITH BAMBOO STEAMER
-
Grease the idiyappam steamer with oil – press only a thin layer on it.
-
Repeat to finish. Just press thin layers do not overcrowd.
-
Boil water in a steamer pot or idli pot.
-
Place a idli plate and place the steamers on it.
-
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.
-
Open and check, soft idiyappam with bamboo steamer is ready. By the look of it you can identify it is cooked, when you touch it should be soft and non-sticky. If you are still doubtful just pull a noodle string and taste check it.
IDIYAPPAM WITH STEEL STACKABLE IDIYAPPAM STEAMER
-
Press in the steel plates.
-
Doodle the dough on the steel plates till you finish the dough. Arrange the plates in the stand.
-
Place it in the steamer.
-
Steam cook 5-7 mins.
-
Gently flip over the plates to remove the idiyappam.
-
Idiyappam ready with steel stackable idiyappam steamer.
IDIYAPPAM WITH IDLI PLATE STEAMER
-
Take your idli plate. You can press directly in the plate too. But mine has bigger holes so used a cloth on it.
-
Place a slightly wet cloth on the idli plate, press over each hole just 3-4 layers is enough. Do not overcrowd.
-
Place in steamer.
-
Steam cook for 3-5 mins.
-
Remove the idli plate and flip over.
-
Sprinkle little water on the cloth and remove the cloth.
-
Soft idiyappam ready. Idiyappam ready to serve!
Video
Notes
- Flour – Use idiyappam flour either store bought or homemade.
- Dough – Use hot boiling water to the flour, mix well and gather to form a smooth dough. 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.
- Press – You can use the omapodi press for making isiyappam or a slightly bigger holed press too. While pressing don’t layer too much that helps in even cooking.
- Steaming – Use idli steaming plates for steaming idiyappam or you can buy steaming plates in bamboo or stacking plates in steel for making idiyappam exclusively.
Nutrition
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