Idiyappam (nool puttu)
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Fine strings of rice dough pressed through a mould and steamed into soft nests, eaten with coconut milk, stew or egg curry.
Region: KeralaOccasion: Breakfast and dinnerTime: 40 minServes: 4Vegan
Ingredients
- 2 cups fine roasted rice flour
- About 2 cups boiling water
- 1 tsp coconut oil
- ½ tsp salt
- ½ cup grated coconut
Method
- Put the rice flour and salt in a bowl. Add the coconut oil and pour in the boiling water little by little, stirring with a spoon.
- When cool enough to handle, knead into a soft, smooth dough.
- Sprinkle a little grated coconut on idli plates or banana-leaf pieces.
- Fill the idiyappam press with dough and press out strings in circles onto the plates.
- Steam for 8–10 minutes until cooked, and serve warm with stew, kadala curry or sweetened coconut milk.
History
Idiyappam, meaning ‘pressed appam’, is made in Kerala as well as in Tamil Nadu and Sri Lanka, where it is called string hoppers.
Significance
Its light texture makes it a gentle everyday breakfast and supper, and it is a common dish on Christmas and Eid tables with meat stews.