Idiappam/Steamed Rice Noodles

Idiappam or Steamed Rice Noodles is a popular breakfast dish of Kerala cuisine. Made with rice flour, salt and water this forms a great combo with both veg and non-veg curries. Idiappam-stew is a heavenly combo and is commonly served during traditional occasions. Idiappam is also known as Nool Puttu(Nool-String)/String Hoppers.

Rice Flour - 2 cups

Boiling water - 2 cups(approx)

Ghee/Oil - 1 tsp

Salt to taste

Grated coconut

Dry roast the rice flour at low-medium heat for about 8-10 minutes with continuous stirring. Do not allow the colour of flour to change. If you are using store bought puttu flour/idiappam flour you may skip this process of roasting. Keep roasted flour aside.Bring water to boil in a vessel, add enough salt and ghee/oil.When water starts boiling, turn off heat and immediately add it to the flour and stir so that the water gets incorporated well.Stop adding water when you see that the flour has enough moisture to be made into a non sticky dough.Let it cool a little and make a smooth dough with slight kneading. The dough shouldnt be sticky.Grease the idli trays well with ghee/oil.Fill the dough in the idiappam mould fitted with the perforated lid at the bottom. Place an idly tray below.Close the mould and rotate the handle so that the presser moves downwards compressing the dough forcing it to pass through the perforated lid in the form of strings.When a thin layer is formed place some grated coconut and continue to make another layer of strings.Continue this process until all the moulds of the idli trays are filled.Stack the trays one above the other, keep it in a pressure cooker filled with enough water for the steaming process and steam for about 10-12 minutes. The process I followed was-cook on high heat until steam starts coming out of the nozzle of the cooker, reduce heat to low-medium and continue steaming process for 10-12 minutes.Unmould the idiappams from the idli trays.Serve hot.

Pooja.