Idiyappam / Kerala Nool Puttu Recipe

This idiyappam recipe gives you soft and smooth idiyappam which tastes very good with a curry or Kurma or any side dish of your choice. Idiyappam can be served with Veg Kurma or Mushroom Kurma or Veg stew or Kadala curry  For kids you can even serve with slightly thinned coconut milk sweetened with jaggery. You can also sprinkle some sugar on top and serve them.

Ingredients:

• 1 cup Udupibrahmins rice flour or 130 grams rice flour
• 1.25 to 1.3 cups hot water for kneading
• ¼ teaspoon salt or add as required
• 1 table spoon coconut oil
• ¼ cup fresh grated coconut – optional

Instruction Preparation:

• Before you begin making the dough, grease oil on an idli pan or a steamer pan and keep ready. 
• If you have banana leaves (optional) then cut them in squares and place them on the idli moulds. Grease the banana leaves with some oil.

Kneading Dough for Idiyappam

• In a Kadai or pan or any other suitable vessel which add 1.25 to 1.3 cups water and boil.
• Add ¼ teaspoon salt in that water and 1 tablespoon coconut oil.
• Let the water come to a boil. The water has to be hot but should not be very hot. Do not allow it to come to a rolling boil with bubbles. When you see tiny bubbles appearing in the water and it begins to start boiling, that’s the time you switch off the flame.

 

• Then add the hot water to the rice flour.
• Begin to mix with a spoon or spatula. mix very well.
• Keep on mixing and when the heat is tolerable then you can begin to knead. If you cannot knead then wait for 1 to 2 minutes and when the heat can be tolerated then start kneading. Do note that the dough has to be hot when you knead.
• Knead to a smooth and soft dough. If the dough looks dry then you can sprinkle some warm water on it and continue to knead. If the dough becomes sticky then add a few tablespoons of rice flour and knead.

• Also before you start making idiyappam, heat 2 cups of water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame.
• Divide the dough into 2 to 3 portions. Prepare a log from one portion and place it in the idiyappam/murukku maker (Sevanazhi). Grease the idiyappam maker with some oil or water before you place the dough in it. Cover the rest of the dough with a kitchen napkin so that they don’t dry out.
• Now begin to press the idiyappam/murukku maker directly on the idli moulds in a concentric round circle.
• Form one roundel of the idiyappam.
• While making idiyappam, the dough has to be hot or warm.
• This way continues to make idiyappam on all the idli moulds.
• Sprinkle some grated coconut on top of each Idiyappam. Coconut is optional and can be skipped. Alternatively, you can sprinkle fresh grated coconut and sugar just before serving.

• Now place the idli stand in the pan.
• Cover pan with a lid. If using a pressure cooker, then remove the whistle (vent weight) and cover the cooker.
• On medium to high flame steam Idiyappam for 9 to 10 minutes. After they are cooked well, switch off the flame and let the Idiyappam be inside the steamer pan for 1 to 2 minutes.
• Then remove the idli stand from the pan. Remove the Idiyappam with a spatula and serve the Idiyappam. 
• If you have used banana leaves then you just need to pick up the banana leaves and serve. If not serving immediately then place the Idiyappam in a casserole so that they stay warm
• Serve idiyappam or Nool Puttu with veg korma, potato korma, mushroom korma, veg stew or potato stew or jaggery sweetened coconut milk.

UdupiBrahimins Soft Idiyappam | Noolappam | String Hopper Recipe | Kerala in 5 mints