Idiyapppam/rice noodles/nool puttu is a very popular dish in South India especially in Kerala and South of Tamil Nadu.
Burma idiyappam is famous in Madurai. The idiyappam they serve will be so thin and soft. We never miss to have Burma idiyappam when we visit Madurai. They serve idyappam with kara chutney and sugar-coconut milk-grated coconut.
Variety of dishes can be prepared from idiyappam. The idiyappam can be shredded and can be used as a base to prepare flavored sevai like lemon sevai, puli sevai, thakkali sevai, biriyani sevai and curd sevai.
- Rice flour – 1 1/2 cups
- Water – 1 cup
- Salt – 1 tsp
- Dry roast the rice flour in a kadai.
- Transfer the rice flour to a mixing bowl.
- Add salt to it.
- Add water little by little.
- Mix the rice flour with a flat ladle or back of the ladle.
- Close the bowl with a lid. Let it sit for (10-15) minutes.
- Grease the plates. Keep it aside.
- Knead the dough. Pinch a small portion of the dough and make oblong balls.
- Place the dough in the idiyappam press.
- Press the idiyappam on the plates.
- After Pressing full idiyappam.
- Steam it for 7 minutes.
- Super healthy and tasty idiyappam is ready to serve with sugar-coconut milk-grated coconut, korma, chutney or any gravy of your choice.
HOW TO MAKE SWEET IDIYAPPAM
- Take the idiyappam in a plate.
- Add milk to it. Coconut milk tastes best. (Here I have used normal milk only)
- Add grated coconut.
- Sprinkle sugar over it.
- Serve hot.
- Adjust the salt as per the taste desired.
- If not dry roasting the rice flour, then add warm water to the rice flour at room temperature and hot water to the cold rice flour.
- Don’t skip to rest the rice flour. This makes the idiyappam super soft.