Kerala’s Idiyappam Recipe: How to make Nool Puttu
What’s Cooking India? It’s Idiyappam Recipe. Idiyappams are also called as Nool Puttu. These are basically string hoppers or sevai made at home from rice flour.
It is a healthy rich breakfast made with steam. You can have it at your office tiffin, or you can also include this in your lunch as well.
Adding grated coconut while steaming the Idiyappams will add some extra taste to it.
Idiyappam is derived from a traditional Kannada Dish named akki shavige which is prepared by soaking the rice overnight, then steaming the dough and then pressing it using a Sevai Nazhi or Murukku Maker.
Idiyappam recipe is very easy to make and can be prepared instantly. So let’s start our recipe.
Ingredients For Idiyappam Recipe
|White Rice||1 Cup (130 Grams)|
|Grated Coconut||1/4 Cup|
|Hot Water||1/2 to 1 Cup|
|Water (For Steaming)||2 Cups|
|Salt||According to your taste|
Steps To Make Idiyappam Recipe
How to Roast the rice flour for Idiyappam Recipe?
Step 1: Take a large Kadhai or a Pan.
Step 2: Bring the kadhai to heat. Keeping the flame on low, add the rice flour (1 Cup).
Step 3: Stir it keeping the flame on low for 3 to 5 minutes. You don’t have to roast it for too long. Just a little heat and your Idiyappams will be soft.
Step 4: Stir and roast it until steam comes out of the rice flour.
Step 5: After steam comes out from the rice, switch off the flame and carefully remove the rice flour in a separate bowl.
How to make Idiyappam Batter?
Step 1: Take a large bowl or you can also use the same Kadhai in which you roasted the rice flour.
Step 2: Add 1 Cup of water and 1/4 Tsp of salt.
Step 3: Bring that Kadhai to boil. Heat it until the water becomes hot. Remember, not to boil the water. It should be just hot and not boil. As soon as the water is hot, switch off the flame.
Step 4: Now, add this hot water in the rice flour slowly. Using a spatula, continue to stir the mixture. Keep it mixing until the heat is bearable to your hands.
Step 5: Now, Knead the rice flour and make a smooth dough. Remember, the dough should be hot while you knead the dough.
Step 6: Your dough should be neither too thin, nor thick. Otherwise, your Idiyappams won’t be soft.
If your dough is thin, then you can add a small amount of rice flour and knead. Or if your dough is hard, then you can add a little water to make it soft.
How to make Idiyappam?
You need to have Sevai Nazhi (Idiyappam maker) and an Idli Steamer to make Idiyappam.
Step 1: Take an Idli Steamer.
Step 2: In the vessel, add 2 Cups of water, and let it boil.
Step 3: Now, Grease the idli plates with little oil.
Step 4: Now, knead the dough one more time, then divide it into 3 to 4 equal portions.
Step 5: Take 1 portion, circle it between your palms to make it smooth, and then prepare a log from it.
Step 6: Place it in the Sevai Nazhi. Remember to Grease this too with oil.
Step 7: Now, press the Sevai Nazhi on top of Idli Moulds in a circular shape.
Step 8: Continue making Idiyappams in a similar manner and fill all the molds of the Idli steamer.
Step 9: Top the Idiyappams with grated coconut which is an optional step. But, this step will add an extra taste to your Idiyappams.
Step 10: Steam it for 3 to 4 minutes. Then remove the Idli mold, using a spoon or a spatula, remove the Idiyappams and serve hot.
You can serve Idiyappams with coconut based Veg Stew, or Potato Korma, or also with Coconut milk (Jaggery sweetened). You can also serve this with coconut chutney.
Tips for a Perfect Idiyappam
- If your dough is thin, then you can add a small amount of rice flour and knead. Or if your dough is hard, then you can add a little water to make it soft.
- While kneading the dough, the mixture should be hot. Knead it while the dough is hot.
- Do not boil the water. The water should be hot and as soon as the water starts forming bubbles, switch off the flame and immediately pour this in the rice flour.
- Grease your Sevai Nazhi and Idli molds with little oil so that the batter and Idiyappams don’t stick.
- The dough should be hot while pressing it with the Sevai Nazhi.