6 Apr


Idiyappam is a South Indian dish that looks like steamed noodles, also called string hoppers. Rice flour is made into dough with hot water. The dough is then pressed with a muruku maker to form strings / noodles. These are then steamed to prepare idiyappam.
Makes: around 4 Servings of Idiyappam.


Rice Flour 1 Cup
Grated Coconut 1 tbsp (optional)
Salt to taste
Oil 1 tsp

Method of preparation:

In a mixing bowl, add rice flour, oil and a pinch of salt.

Bring a cup of water to boil and remove from heat.
Slowly pour the hot water into the mixing bowl and mix with a spoon.
When the mixture is warm enough to handle, knead the rice flour into a soft dough.
Divide the dough into two or more portions.
Place one portion of dough into muruku maker.

Grease the idly mold with few drops of oil and sprinkle few pinches of grated coconut on each mould.
Press the muruku maker and move it in circular motions for the dough to form strings into the idly mold.
Cut the strings when the mold is full.
Repeat the same with remaining dough and fill the muruku maker with the dough.

Steam the idly mold in a closed pot of boiling water for 6 – 10 minutes.
Remove the idiyappam onto a serving plate and serve with any gravy curry like a vegetable stew or chickpeas curry or potato curry etc.
Notes: For thinner strings, use the plate with much smaller perforations, in which case the squeezing of muruku maker becomes little tough.

Suggestions: If the idiyappam is too soft, steam the idiyappam for few more minutes. If the idiyappam comes out too hard, they must have been over steamed.
Variations: You can lightly roast the rice flour if you wish.
Other Names: String Hoppers, Idiyappam, Noolappam, Noolputtu.


5 Responses to “Idiyappam”

  1. Jay April 6, 2010 at 10:05 am #

    Wow…soft, spongy idiappams with Paya tastes divine..Sooooooooo tempting recipe…I love it…!

  2. MEENA WANI April 8, 2010 at 10:21 pm #

    we normally prepare from rice. par boiled rice is soked in water for two hrs. and then grind it into a fine paste and salt is added then taka pan and put two to three spoon oil and batter is cooked over heat and that batter turns in to dove. the dove is steam again. then it is put in semia machine and semia is done. this is also the other way of doing. but your method is very simple. i must try it with in two days and again i will give my comments. thanks for posting simple method.

  3. S. Meyyappan April 17, 2010 at 12:56 am #

    In S. India Madurai, Chennai this powder is readymadely available in the name of Idiyappa Mavu.
    For a variation prepare a fine idiyappam (Just like a thread) Then add boiled pasi paruppu, yelakkkkai powder , required qty of Coconut (Grated), required sugar, a little ghee. Mix well. Children will consume nicely. Since it is a boiled item, no harm to elder’s stomech also. Can keep as a sweet dish in family functions (II Type) Add litte burre milk ,salt, with thalippu of musterd, ulunthu dhall, curry leaves.

  4. S. Meyyappan April 17, 2010 at 12:57 am #

    read as butter milk intead of burre mlk


  1. Kadala Curry » Talimpu - June 4, 2010

    […] the sauce thickens and remove from heat. Garnish with cilantro and serve kadala curry with puttu, idiyappam etc.. Notes: Make sure to cook the chickpeas […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: