Rice Flour Idiyappam | Idiyappam with store bought rice flour | String Hoppers

Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south Indian states of Tamilandu & Kerala. I have already posted the traditional way of making idiyappam recipe. It's a lengthy process, first it requires soaking the rice,  then grinding  the rice as batter & finally sauteing the batter into dough  and also in that method, you can't make it instantly. Although, for me, that's the best taste idiyappam, but sometimes we need an instant and quick to make version, right? That's when this recipe comes handy. With the good quality rice flour, we can almost recreate the traditional idiyappam taste in this recipe. 

So, i'm here sharing the idiyappam recipe with store bought rice flour. It's so quick and easy to make, within 15 mins, you can make the first batch of idiyappam from the start. It's my favorite way of making idiyappam when i'm pressed for time and still wanna eat idiyappam. 

Before moving to the recipe , let's check out on some FAQ! 

Why is my idiyappam dough hard to squeeze? 

Dry dough makes it hard to reason. There are a couple of reason for dry dough

• There is not enough water in the dough.
• Don't let the dough sit for longer time, with time, the dough becomes dry and it's difficult to squeeze

Why does my idiyappam break when squeezed ? 

Soft dough is easy to squeeze without any breakage.  So, use good quality rice flour which is super fine. If the rice flour is super fine, then it's almost cooked when hot water is added into it and makes the dough super soft. 

What do you eat with idiyappam? 

Idiyappam tastes simply awesome with plain sugar and freshly grated coconut. For a vegetarian side dish, i would recommend sothi(a coconut milk veg stew), salna, kurma or even tiffin sambar also tastes good. For non-vegetarian side dish, i like to have with mutton / chicken kulambu.

 

Rice flour idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
How to make idiyappam,idiyappam from rice flour, rice flour idiyappam,nool puttu,string hoppers,homemade idiyappam,breakfast, idiyappam from store bought rice flour Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south indian states of Tamilandu & Kerala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice Flour - 1 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste

Procedure

Heat the water in a sauce pan along with salt and oil.

When the water is about to come to boil, switch off the flame and remove from heat. Measure & take the flour in a bowl,add the water little by little into the flour.

Mix it with spatula gently until all comes together. Now take the idiyappam maker, take a log of dough and add into the idiyappam maker.

Grease the idiyappam plate and squeeze the dough into place as concentric circles.

Steam it in the steamer for 6-8 mins.Remove the idiyappam plate from the steam and invert it, the idiyappam will fall off easily. Do the same for the remaining dough.

Tasty & soft idiyappam is ready to serve.We had it with white kurma & cardamom flavored coconut milk

Related: How to make Saravana Bhavan style white kurma 

Related: How to make Coconut Milk from fresh coconut

Notes:

• Depends on the flour quality,you may need more or less water,so always boil extra 1/4 of water.
• Add little by little of water into flour. If you add more water, then the idiyappam will be sticky. 
• Sesame oil gives wonderful aroma and i used the same for greasing the plate too.
• Instead of idiyappam plate, you can steam it in idli plate too.
• Once the idiyappam is cooked,  its color changed from bright white to pale white.
  

Continue Reading »

Idiyappam | How to make idiyappam | Rice noodles

Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south indian states of Tamilandu & Kerala. It's quite famous in Srilanka also.

It's one of my all time favorite breakfast and grew up eating on every sunday!!! Idiyappam with mutton kulambu was our sunday's breakfast most of the time back then. Either with simple sugar & coconut or curries like sothi/veg salna, mutton/chicken kulambu, it tastes heavenly delicious with every combo. 

You may aware of making the idiyappam from rice flour. But the recipe that i'm sharing today has used idli rice/puzhungal arisi/parboiled rice for making idiyappam. First we need to make rice batter from idli batter/puzhungal rice, then saute them till it's thick dough and later use that for making idiyappam. 

This way of making idiyappam from the scratch is quite time consuming and needs little effort but it's all worth in the end. Idiyappam will stay soft for longer hours in this method and the texture is also amazing!!! In general, the idiyappam / kozhukattai made from puzhungal arisi/rice stays softer for longer hours than the raw rice.

Amma always uses this method to make idiyappam as far as i knew and still she does. For quick fix, i do make idiyappam with rice flour. But if i want my breakfast/ dinner to be perfect, i would prefer this method of making idiyappam. 

As we all have non stick pan now, it will be easy to make the idiyappam dough from rice batter without sticking to the pan. But in those days Amma used irumbu kadai(iron pan) for making the dough, the rice batter sticks to the kadai a lot even with continuous stirring and forms a thin crispy rice sheets on the bottom of the kadai and i'm big fan of those crispy rice sheets. While helping Amma in squeezing the idiyappam, i used to munch on those rice sheets. Such a fond memories it is !!! 

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

How to make idiyappam from rice

Preparation Time : 3 hrs | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: South Indian How to make idiyappam, puzhungal arisi idiyappam, idli rice idiyappam,nool puttu,string hoppers,homemade idiyappam,breakfast, idiyappam from rice Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south indian states of Tamilandu & Kerala. It's quite famous in Srilanka also.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Idly Rice/Boiled rice /Puzhungal Arisi- 1 cup

Salt - 1/4 tsp

Water - required to grind.

Sesame Oil - 2 tsp

Grated Coconut - 1/4 cup (optional )

Procedure

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.

Add salt to the batter, mix it well & keep it ready. Next heat the nonstick pan with oil and then add the rice batter.

Stir the batter 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 

Allow to cool till you can handle with your hand. Next fill the  idiyappam maker with dough and close with lid.

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/idli pot  and steam it for 3-5 mins(depends upon the thickness of the idiyappam).Cooked idiyappam looks shiny.

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 /Veg Salna or simple with sugar/ jaggery. Either way it's divine. For more breakfast recipe,check here

Coconut stuffed idiyappam

Notes:

• 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.
  

Continue Reading »

Egg Kothu Idiyappam | Kothu Idiyappam | Idiyappam Recipe

Egg Kothu Idiyappam, a delicious breakfast/ dinner item made from the egg and idiyappam. If you have been reading my blog regularly, you might knew by this time that how much i love idiyappam or you can simply say that by looking at my idiyappam collection here. So i'm always looking for some different types of idiyappam and this idea caught my attention when i was browsing through pinterest some times back, ever since i have been making this regularly at out home either for breakfast or dinner.
This recipe is such a versatile one, you can make it just with eggs like how i have prepared it here or if you like veggies, you can add that too. To make it faster, you can use one of those readily available idiyappam or sevai pack, cook as per the package instructions and use the same in the recipe, i have tried this with ready made idiyappams/sevai a couple of times and that too tastes equally good as the home made idiyappam. But if you're using ready made ones, make sure that you have added enough salt while cooking since most of the ready made sevai doesn't has salt in it.  Now let's see how to make this yummy egg kothu idiyappam.

Egg Kothu Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Egg Kothu Idiyappam, Kothu Idiyappam,Egg Idiyappam, leftover idiyappam recipe,muttai idiyappam, egg string hoppers,Muttai Kothu Idiyappam Egg Kothu Idiyappam, a delicious breakfast/ dinner item made .from the egg and idiyappam.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cooked Idiyappam - 1 cup
Egg - 2
Onion(small) - 1
Tomato - 1
Green chili -1 
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Coriander & curry leaves - few
Salt - to taste

Procedure

Heat the sauce pan with oil, add the cinnamon, cloves and cardamom and let it saute for 30 sec,then add the onions & curry leaves and saute till the onions become translucent.Add the ginger garlic paste and saute till the raw smell leaves and then add the tomato and spices(turmeric,chili,coriander and garam masala powder) and salt.Saute till it becomes mushy and then crack open the egg and start mixing immediately.When then eggs are almost done, add the idiyappam and mix it gently until everything is thoroughly mixed. Add the coriander leaves on the top for garnishing.Tada, Egg Kothu Idiyappam is ready.  Serve it with raita or as it is also,it's good.

Notes:

• If you like, you can add the veggies like carrot & capsicum along with onions.
• Add less or more spices as per your liking.
• Don't over cook the egg, just when it starts to set, add the idiyappam.
• My idiyappams have salt in it already, so i have added salt only for masala & egg.
  

Continue Reading »

Gothumai Idiyappam | Wheat Flour Idiyappam | Breakfast/Dinner Recipes

Godhumai Idiyappam/ Wheat flour idiyappam, one of my favorite breakfast/dinner item.As you have read my blog before, you know how much i love idiyappam. Atleast once in a week ,i make rice flour idiyappam. For a change, sometimes i make this gothumai idiyappam. 

When i first tried this idiyappam, it was a total disaster, don't know what went wrong, but the end result was very hard and everything was ended in trash. Later i knew, to make soft idiyappam from wheat flour, roasting the flour is very important.So while you're making this idiyappam, try roast the flour well , until nice aroma/ nutty flavor comes from the flour. For 11/2 cup of flour, it takes around 10 mins on medium flame. 
This idiyappam taste great with coconut & sugar. But my hubby doesn't like to have anything with sugar, for his sake, i make sambar to paired with. Either way it tastes delicious.Give it a try you will know.

Gothumai Idiyappam|Wheat Flour Idiyappam

Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 20 small idiyappam 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian

Ingredients
Wheat flour - 11/2 cup
Water - 1 cup
Salt - to taste
Grated coconut - as needed 

Procedure

Heat a kadai and add the flour in the kadai, roast it in medium flame till nice aroma comes from the flour.It takes around 10 mins and also the flour slightly change its color at that time.

You can see the color change in the below pic.Now heat the water until it comes to rolling boil stage. Once the flour cool down a bit, add the required salt in the flour & mix it well.

Add the hot water into the flour and mix it with spatula.Let it rest aside for few mins till it comes to hand bearable temperature. Now mix it with your hand and form a firm dough.

Take a portion of dough and roll into log shape and put it in idiyappam maker.

Close the idiyappam maker with lid and squeeze into circular motion in each disc of idly plate.

Steam the idiyappam for 8-10 mins in medium flame.

Take the idiyappam from heat, invert the idly plate into another plate. Remove the idly plate, the idiyappam is ready to serve.

For coconut stuffing, first squeeze the idiyappam in half of the disc, place the required amount of coconut on it, then again squeeze the idiyappam to cover the coconut.

Steam it for same 8-10 mins in medium flame. Tasty coconut idiyappam is ready now.

Serve it with sambar or sodhi kulambu . For stuffed coconut idiyappam, little sugar is enough to have.

Notes:

• Depends on flour quality, water quantity may varies.So start with 3/4 cup of water and increase if needed.
• While roasting the flour, you may see brown strikes of flour at the bottom, so if you leave unattended for a min, there is a chance of burning the flour at the bottom. 
• Continuously roast the flour in medium flame for minimum 8 mins.
• Taste good & soft even after hours.

Continue Reading »

Ragi Idiyappam | Kezhvaragu Idiyappam | Finger Millet Idiyappam

Ragi Idiyappam, an healthy string hoppers made from finger millet flour. If you have follow my blog regularly, you would have know by this time that how much i like idiyappam.

I love all kind of idiyappams that are made from rice flour, wheat flour, beetroot or the one made from rice batter.This ragi idiyappam is the latest additions to my idiyappam list. I have tried this many times with different proportion of ragi & rice flour or sometimes even without rice flour. Each one has slight difference in taste and texture. 
Here i'm sharing the recipe of ragi idiyappam which i like the most both taste & texture wise.Use this as a guide and change the proportion as per your liking. I like this idiyappam with grated coconut & sugar. But you can also have it with sambar and/or even with coconut chutney also, that too tastes equally good.

Ragi Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ragi Idiyappam, Kezhvaragu Idiyappam, Finger millet Idiyappam, Millet Idiyappam Ragi Idiyappam, an healthy string hoppers made from finger millet flour..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 3/4 cup
Rice flour - 1/4 cup
Water - 3/4 cup
Sesame Oil - 1 tsp
Salt - to taste

Procedure

Take the rice flour, ragi flour, salt  in a bowl, mix it well, then add the oil and give a good mix. Heat the water in a sauce pan and bring into boil, immediately pour the hot water into the flour and mix it vigorously. 

Once the flour became a single mass, cover it with lid and set aside for 10 mins. After 10 mins when the dough comes to hand bearable temperature, make a smooth dough .

Take a small portion of dough and make it as log. Fill the idiyappam maker with the dough.

Squeeze the idiyappam on greased idli plate.

Place it on steamer and cook it in steam for 6-8 mins. 

Tada, Ragi Idiyappam is ready to serve. 

Related: How to make Ragi Puttu 

Related: How to make Ragi Roti/Chapati

Notes:

• Depends on the flour quality,you may need more or less water,so always boil extra 1/4 of water.
• Add little by little of water into flour. If you add more water, then the idiyappam will be sticky. 
• Sesame oil gives wonderful aroma and i used the same for greasing the plate too.
• Instead of idli plate, you can steam it in idiyappam plate too.
  

Continue Reading »