Saturday, June 27, 2015

Idiyappam | How to make idiyappam | Rice noodles

As i said earlier in my puttu post, idiyappam, puttu, appam are our regular breakfast menu and we make atleast twice in a week.I noticed that most of the recipes for idiyappam on internet  are with idiyappam flour/rice flour.But, my mom , never use rice flour for idiyappam, she make rice batter from rice and saute it until it become dough and use that for idiyappam.

I tried the idiyappam with rice flour for few times, but it didnt match the texture and taste that my mom used to make. Now a days, we are having nonstick pan, so sauteing the flour is quite easy. But in those day, they use irumbu kadai(iron pan) to saute it and the flour sticks to the bottom a lot  and it makes a thin crispy rice sheets at the bottom of the pan. Me and my brother love to have that.

Ok, now let see the traditional way of making idiyappam.


Preparation Time : 3 hrs | Cooking Time : 25 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Idly Rice/Boiled rice /Puzhungal Rice- 1 cup
Salt - 1/4 tsp
Water - required to grind.
Sesame Oil -11/2 tbsp
Grated Coconut - 1/4 cup (optional )

First soak the rice in water for 2 hrs and then grind into fine batter along with salt in mixie/wet grinder.The rice  batter should be very smooth like butter.Now heat the nonstick pan with oil and then add the rice batter.
Then start to stir the mixture continuously , first it forms lumps here and there in the mixture and then it all  became like a dough and it's moving with your laddle. The dough should be moist and also you should be able to make balls from  the dough without sticking into your fingers. This will take around 4 -5 mins(time varies on the amount of water in your mixture)That's correct stage,remove it from flame and allow to cool till you can handle with your hands and knead it well without any lumps
Now take the idly plate/ any steamer , put cheese cloth on idly plate.
Then make cylinder shaped rice dough ,fill the idiyappam maker ,close the lid of the idiyappam maker.
Start pressing / rotating the idiyappam maker(depends on the idiyappam maker you use) on to the each mould of the  idly plate in concentric circle.
Place it on the steamer and cover it and steam it for 8-10 mins(depends upon the thickness of the idiyappam).Cooked idiyappam looks shiny.
Open the lid, remove the idly plate from the steam and unmould the idiyappam from the idly plates.
If you want idiyappam with coconut, in the idly plate first press single layer of dough ,place 1 or 2 tbsp of coconut and cover it with other layer of dough and cook it like regular one.
That's  tasty & healthy idiyappam is ready. Serve it with sothi kulambu or simple with sugar/ jaggery. Either way it's divine.

Coconut stuffed idiyappam

  • You can add coconut while serving too. But consume raw coconut in large quantity makes heart burn to few,so we always cook along with idiyappam and while serving we add sugar and have it.
  • Use little water to grind the rice , else it takes lot of time to thicken while sauteing .
  • If you add more  water while grinding, then put the batter into fridge for around 30 mins, the batter will settle at the bottom and you can see the extra water on the top. Remove that water and use it . It helps to thicken the batter quickly.
  • If you're making in large quantity , saute the batter batch by batch. It's difficult to stir the batter in large quantity and also you need more arm power.
I'm sending this to Come, join us for Breakfast  event hosted by Srivalli.


  1. Dear Sandhiya, thank you for the recipe. So, I understand that I need to use only the boiled rice, correct? Raw rice won't give the right texture?

    1. Thank you,Boiled idli rice gives soft texture and stays soft for longer time whereas raw rice gives slightly chewy texture and taste good when it's hot. So it's really up to you what you're looking for. Both tastes equally good

  2. Many many thanks ma'am for the authentic recipe