A soft, steamed rice noodle dish popular in Kerala and Tamil Nadu
Introduction
Idiyappam, also known as string hoppers or nool puttu, is a traditional South Indian and Sri Lankan breakfast dish made with rice flour, salt, oil, and hot water. These delicate rice noodle nests are steamed and served with either savoury curries or sweet accompaniments. Light, fluffy, and gluten-free, idiyappam is enjoyed across generations and is especially popular in Kerala where it is eaten with coconut chutney, vegetable kurma, or chicken curry.
Ingredients
Serves: 6
- 2 cups rice flour (preferably fine and slightly roasted)
- Salt, to taste
- 2 cups hot water (adjust as needed)
- 1 tbsp sesame oil (or ghee)
Equipment
- Idiyappam press (string hopper maker)
- Idli steamer or bamboo steamer
- Idli plates or banana leaf/bamboo plates for steaming
Method
1. Prepare the Dough
- Bring water to a rolling boil.
- In a large bowl, add the rice flour and salt. Mix well with a spoon.
- Pour the boiling water over the flour and stir with a spoon or spatula until the mixture begins to come together.
- Cover the bowl with a lid and let it rest for 5 minutes.
- Once slightly cooled, add sesame oil or ghee. Knead the mixture into a soft, smooth dough.
- The dough should be pliable, and slightly tacky but not sticky. Cover with a damp cloth and set aside.
2. Shape the Idiyappam
- Grease the idli plates or steaming the surface lightly with oil to prevent sticking.
- Fill the idiyappam press with about three-quarters of the dough.
- Press the dough in a circular motion over the greased plates to form thin noodle nests.
- Stack the prepared plates in the steamer.
3. Steam the Idiyappam
- Steam for 8–10 minutes, until the noodles are cooked through and no longer sticky.
- Once done, carefully remove the plates from the steamer and allow the idiyappam to cool slightly.
- Serve hot or warm with your choice of side.
Serving Suggestions
Savoury options:
- Coconut chutney
- Vegetable kurma
- Chicken curry
- Chettinad mutton curry
- Sodhi (coconut milk stew)
Sweet options:
- Coconut milk with sugar or jaggery
- Banana and grated coconut with a drizzle of honey
Tips for Soft Idiyappam
- Always use boiling water to mix the dough—this partially cooks the flour and ensures a soft texture.
- Let the hot dough rest briefly before kneading to avoid burning your hands and allow the flour to hydrate evenly.
- Keep the dough covered with a damp cloth to prevent it from drying out while you work in batches.
- Use well-greased or naturally non-stick surfaces (like banana leaves) to steam the idiyappam easily and avoid breakage.
While Kerala’s coastal regions are famed for their seafood curries and Meen Moily, idiyappam remains the perfect vehicle to soak up those flavorful gravies—a testament to the state’s harmonious blend of land and sea cuisine.
