Idiyappam is a rice noodle dish originating from South India and Sri Lanka. It consists of rice flour pressed into noodle form using a sevai and then steamed. The food, popular in Sri Lankan cuisine, also across Southeast Asia.
Idiyappam /Nool puttu is a traditional South Indian food made using rice flour and steamed. It is also a staple food of SriLanka . Idiyappam is usually served with stew or any any spicy side dish .
- Idiyappam comes out well if you use the best quality raw rice flour.
If the dough watery or hard , dough won’t come out properly while pressing . So make sure the dough is smooth .
- Take care to get the temperature of the water correct. If it’s too warm, the rice flour won’t cook properly. If it’s too hot, the rice flour will over-cook and you’ll have a hard time pressing the rice flour. Boil the water to just before a rolling boil
- As you mix the flour with the water, the dough will become cool enough to knead with your hands.
- If you’re cooking in batches, repeat steps above for each batch. Whatever dough remains and is yet to be cooked, makes sure to keep it under a moistened towel/ kitchen tissue to prevent the dough from drying out.
- Raw Rice Flour _ 1 cup
- Water _ as needed(use luke warm water)
- Salt _ as needed
1.Mix salt with rice flour , pour water and make soft dough .
2.Make soft dough(sightly more softer than chapatti dough) mixing flour with water .
3. Grease the idli mould or idiyappam mould ( if you have one) and using a traditional idiyappam maker press the dough to idli moulds .Steam for 5 min . Allow it to cool down and remove gently from the mould and serve hot.