M

Close

a

Menu

Idiyappam Recipe, How to make soft Idiyappam, Nool Puttu

by | Jun 23, 2016 | 86 comments

idiyappam-recipe-rice-flour-idiyappam-recipe

Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew. Idiyappam is also called as Nool Puttu in Karnataka and String Hoppers in Srilanka.

A Note on the rice flour used:
I use plain rice flour for this recipe. Generally, Idiyappam and kozhukattai is made with puttu flour / Idiyappam rice flour that’s available in the market. Many a time, I find the store bought puttu flour / Idiyappam rice flour to be rancid. So I adapted this method where I roast the plain rice flour and make Idiyappam or kozhukattai. Also, rice flour is easily available everywhere.

Many people use puttu flour for making Idiyappam. I prefer using just plain old regular rice flour. The trick is in the roasting of the flour. We will be making idiyappam today with just plain rice flour. The key to a good idiyappam is to roast the flour until very hot so it absorbs more water while kneading and that results in a very soft and fluffy idiyappam. Here is how to do idiyappam at home the most easy way. You will need an idiyappam press or an idiyappam maker for this recipe. You can buy it here.
Note: If you have access to good quality puttu flour / idiyappam flour, do use that. It makes the best idiyappam.

Take a pan and add in a cup of flour to the pan. Roast the flour on medium flame until the flour is very hot to the touch. It will also start to slightly change colour at the bottom. If its kind of becoming yellow here and there, the flour is roasted. Remove and set aside.

idiyappam-recipe-rice-flour-idiyappam-roast

Take a pressure cooker and add in 1.5 cups of water, a teaspoon of oil and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually. Hot water is ready!

NOTE: I use a pressure cooker for this recipe as its fast and also retains the heat for a longer period of time. If you do not have a pressure cooker, you can try in a kettle or a pan etc…

idiyappam-recipe-rice-flour-idiyappam-boil

Immediately add in the roasted rice flour and mix well to combine. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.

idiyappam-recipe-rice-flour-idiyappam-cook

After 15 minutes, open the cooker and mix the dough. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.

idiyappam-recipe-rice-flour-idiyappam-press

Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.

idiyappam-recipe-rice-flour-idiyappam-steam

After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

idiyappam-recipe-rice-flour-idiyappam

Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

Here is the video of the recipe. Hope you like it.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
idiyappam-recipe-rice-flour-idiyappam-roast

Idiyappam Recipe, How to make Idiyappam, Nool Puttu

Home made Idiyappam recipe made with roasted rice flour. Extremely soft and moist idiyappam recipe made from scratch. Idiyappam – Nool Puttu.

  • Total Time: 35 mins
  • Yield: 8 Idiyappam 1x

Ingredients

Scale
  • 1 Cup Plain Rice Flour
  • 1.5 Cups Water
  • 1 Teaspoon Vegetable Oil
  • 1/2 Teaspoon Salt

Instructions

  1. Take a pan and add in a cup of flour to the pan. Roast the flour on medium flame until the flour is very hot to the touch. Remove and set aside.
  2. Take a pressure cooker and add in 1.5 cups of water, a teaspoon of oil and half a teaspoon of salt. Cover and cook for one whistle. Remove the pressure manually.
  3. Immediately add in the roasted rice flour and mix well to combine. Cover the cooker, put the whistle on and let it rest for 15 minutes. Remember the stove is off. We are just resting the dough covered. Rest for 15 minutes.
  4. After 15 minutes, open the cooker and mix the dough. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
  5. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.
  6. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

Notes

Press the dough into idiyappam press when the dough is still hot. It becomes hard to press when the dough cools down.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: South Indian

idiyappam

86 Comments

  1. Geethu

    I’m following this recipe for last 2 years
    Never failed






    Reply
  2. Meenu

    I tried making it. Now my family said – we need not buy from shop.
    My family experience with pressure cooker doesn’t go out well always. So I boiled water with extra 2 table spoons than the quantity you mentioned and mixed it with the nicely fried nice flour. I made idiappam only after one hour. It was slightly warm. Still went well through the press without any difficulty.
    Thank you






    Reply
  3. Rekha Raman

    Awesome recipe.. I had tried idyappam umpteen times but each trial was a bigger disaster.. Had lost hope of having homemade iddiyappams.. Accidentally bumped upon your recipe and thought will give a final try.. Oh my God, it turned out to be super good.. Thanks a lot from my entire family..

    Reply
  4. Anupama

    Hi. Thank you for the well described and simple recipe. I tried the idiyappams today. They turned out superb.
    I used the store bought idiyappam flour. Followed all the steps.
    I multiplied the recipe by 3. The only difference was I required almost one cup extra water. Everyone in the family enjoyed the idiyappams with kadlakai curry.
    Thank you ones again.

    Unable to add a picture in the comment section.

    Reply
  5. Andrea

    Hey Suguna
    What can I do.. If the Idiappam turns hard…

    Reply
  6. Uday Kumar

    This method seems very interesting! Will try it soon. Thank you!

    Reply
  7. Priya Govindaraj

    Hi Akka

    Can the same recipe used to prepare Santhakai?






    Reply
    • Suguna Vinodh

      No. Santhakai is made differently. This wont work.

      Reply
  8. Banhisikha

    Very detailed recipe with clear instructions. Lovely.






    Reply
  9. Ebi

    So is Idiyappam flour the same flour we use for puttu

    Reply
    • Suguna Vinodh

      Kerala Puttu flour is different. Its a little grainy. Idiyappam flour is a fine flour.

      Reply
  10. Dhivya

    Hi.. The idiyappam flour doesn’t come out of the string hopper instrument instead just breaks in middle and won’t free flow. What would be the mistake and how to correct?

    Reply
    • Suguna Vinodh

      Add little more hot water to the dough.

      Reply
  11. GG

    Hi Suguna
    I have a doubt. While purchasing raw rice for making idiappam , In grocery store I came across two varieties of raw rice .One was titled “Pacharisi “ another “maavu pacharisi”. The staff said the second variety is usually used for making idiyappam. Any idea on that?






    Reply
  12. Jayashree

    Hi. I followed your recipe. But the water flour ratio was not right for the flour I used. It became too soft and when I tried to squeeze idiyappam the strings broke. So I suggest that pour water little by little on the flour till it is right rather than putting all the flour into the water. Thanks.

    Reply
  13. Dolly kandasamy

    We make this in Srilanka in a different way there is a woven round shape made out of coconut leaves( through processing the fibre becomes harden) to steam the string hoppers in a steamer.
    Not in the idli container.

    Usually we use the red roaster rice flour with a little bit of white roasted rice flour ( you can do this combination to individual preference)
    Combine the flours and add sale to taste
    boil the water and pour the boiled water in a jug
    leave for 2 min and pour it in the flour bowl and mix.
    once the mixture is in a paste (not watery)
    Then you put the flour into the string hopper press and squeeze into the round stringed plates
    plate these in the steamer on top of each other not slightly over lapping
    steam the string hopper with lid closed
    check after about 3 min to see the string hopper is fully cooked
    remove steamer from the stove leave for 5 sec
    then take the round plated out and remove one by one.
    happy srilankan way cookig
    you can ear string hoppers with sambol, sothy, with any curries
    must need the sothy to make it more pliable to eat .






    Reply
    • Suguna Vinodh

      Hi Dolly,
      Thanks so much for writing in the Srilankan way. I love sambol with string hoppers. Will definetely try with red rice flour. Thanks a lot!

      Reply
    • Shyla

      Hey, i am a great fan of SriLankan vegetarian food. Can you please post the recipe of kathrikai perattal./Ennai curry Thanks in advance. [email protected]






      Reply
  14. ganga

    Hi Akka,
    I tried this recipe. It was my first try. I followed the procedure and the taste was bang on. the idiyappam was looking good before steaming.. uthiri a irandadu.. but after steaming for 10 mins, each idiyappam became a mass at the bottom of the plate. I use a idli pot with cloth. Should i reduce the water ratio or steam for a lesser time. Please suggest. A






    Reply
    • Suguna Vinodh

      If there is more water and if you try to steam at a high flame, the water bubbles and may settle on the plate.
      Try steaming with less water and on a medium flame.

      Reply
      • Ganga

        Sure alla.. Will try and let you know

        Reply
  15. Cynthiya

    Hi dear
    I tried various methods for idiyyappam but nothing went well
    At last I find your recipe and it was just awesome and perfect
    Thanks a ton

    Reply
  16. Divya

    Hi suguna,

    I tried ur recipe and the idiyappam came out well.but it was very hard to press.the first dough which I took out from cooker by itself was very hard to press.Please guide me on the mistake done.

    thanks

    Reply
  17. Shoyi K John

    We were using rice flour without roasting it and was getting soggy Idiyappam. Following your receipe, I could make nice and fluffy Idiyappam.
    Initially I was little apprehensive of water and powder ratio but it’s bang on!
    Any suggestions to make it more whiter?

    Reply
  18. Priya Govindaraj

    Thanks Ka
    Is there recipe for Santhagai?
    Please share soon

    Reply
  19. Priya Govindaraj

    Hello Akka
    Thanks for the recipe
    Can this be adopted for Santhagai?
    Rice, Ragi, Sorghum Santhagai?
    Thanks






    Reply
    • Suguna Vinodh

      Hi Priya,
      This might not go well for sandhagai. The texture wont hold well.
      Thanks.

      Reply
  20. Greeshma Madhav

    Hi
    Can i use instant idiyappam podi

    Reply
  21. Deep

    ma’am, From Where can I buy this idiyappam press in Ahmedabad? Any other terms we can use for this press machine to make the shop keeper understand?

    Reply
  22. Sheena

    This is fantastic kannamma. I am surely trying this recipe.






    Reply
  23. Bobby

    Kannanma rocks. Tried for the first time and it came out well.

    Reply
  24. NEETHU SHAJ

    I was looking for the water:flour ratio for idiappam. And this is perfect it really worked. Thank you.






    Reply
  25. Ariya

    Hi Suguna, I love idiyappam, can we make idiyappam with raw rice flour(which I prepared) following ur recipe?

    Reply
    • Suguna Vinodh

      Hi Ariya, Sure you can. The recipe will work.

      Reply
  26. Madhumathi Rajesh

    Hello kannamma akka. I have tried idiyappam many times before..it used to be like raw dough, sticky and kind of messed up. My kiddo loves idiyappam and we don’t get it easily in Bangalore. I tried your recipe today. And it came out perfect. Ur recipes have a special twist(like the pressure cooker method for idiyappam dough). I will confidently cook idiyappam everytime my kiddo asks…and all credits to u.. thank you..






    Reply
  27. Priya

    Any suggestions on making Idiyappam and storing for for a couple of days?

    Reply
    • Shanthi Venugopal

      Hi,

      You can store it. I usually steam a lot of Idiyappams once, pack it in Zip lock bags and freeze it. Whenever you are going to use it take it out of the freezer wait for 5 mins and just steam it for 4-5 mins.

      Reply
  28. Padmaja Murali

    Hi Suguna,

    I have tried making idiyappam many times, but it never turned out well.
    Today I tried your method and got soft and fluffy idiyappams.
    Thank you for sharing the recipe and the detailed steps. I will be trying more recipes from your blog.

    Best wishes,
    Padmaja

    Reply
  29. vanisri karumuri

    Have been following yours posts ever since i bumped into OPOS, UBF group. Today, for the first time i tried idiappam. It was yummy. Yes. as u clearly mentioned, press it when hot. The second batch cooled down and i struggled to press it.

    I first tasted it when I was a tour to Kerala. I did like it but saw the process which put me off. You have simplified the process. Hubby was licking it with the coconut milk stew.

    Thanks for the recipe. You are very meticulous and your recipe shows that.






    Reply
  30. Sangeetha

    Hi Suguna,
    Your recipe rocks. I have been making idiyappam for a long time but never got the soft texture. Today I followed your recipe, and it came out really soft.Everyone at home enjoyed it very much.I am glad I bumped on to your recipe. Step by step description is very helpful.

    Thanks
    Sangeetha






    Reply
    • Suguna Vinodh

      Thank you so much. Really glad that the recipe worked. Happy cooking!

      Reply
  31. Shraddha

    Thank you so much! I finally ended up making them with your recipe two days in a row and everyone loved them. Thank you for trying and testing and making the process so easy for us readers.

    Reply
  32. Mekha

    Hi suguna
    Tried both ragi idiyappam and with rice flour also.until i steaming its looks uthiri and after steaming it becomes sticky..
    What might be the issue?? Is with the water quantity?






    Reply
  33. Shraddha

    This is lovely! I had a question – can we make the idiyappams in advance and keep them for few hours? Or will they turn hard?
    I was wondering because I wanted to make them at night and then take them for lunch the next day.






    Reply
    • Suguna Vinodh

      Hi Shraddha. You can make it but it will become a little dry after a couple of hours.

      Reply
  34. Viji

    Hi Suguna

    Where did you get the idiyappam press from? Would love to get one of those!

    Viji

    Reply
  35. Ramya SonaiRaja

    Hi mam
    I tried this recipie. Enna thappu pannenu theriyala ennala maavu press pannave mudiyala. Rmba tight a irunthathu. I used that press type idiyappam maker. What should icorrect?

    Reply
    • Suguna Vinodh

      Did you follow the exact measurements because this is a fail proof recipe.

      Reply
  36. R. Narayanan

    Which rice flour raw or boiled rice (pachai arisi mavu or pulungal arisi mavu)






    Reply
    • Suguna Vinodh

      I have used raw rice flour that you get in the stores.

      Reply
  37. Geetha Vinod

    Hi Suguna, had tried to make noolputtu so many times earlier and had almost given up till I chanced upon your recipe. And lo….my noolputtus came out soft and tasty. Felt so happy….ur method is foolproof…. Ingenuity of the pressure cooker usage….thanks!






    Reply
  38. Saranya

    This is such an easy way to make idiappams. Tried this with sathumaavu and the idiappam was very soft and tasty. Thank you 🙂






    Reply
    • Suguna Vinodh

      Thank you! Really glad that you liked it. Happy cooking!

      Reply
  39. Ksrini

    I just made and ate perhaps the best idiyappam I have ever tasted. Thanks to you.






    Reply
  40. Dharunya

    Can the roasted rice flour be stored in a airtight container ? Can this be added to the hot water , to save time..?

    Reply
    • Suguna Vinodh

      Sure. You can do that. But it will become rancid fast once roasted. It needs to be consumed fast. Best way would be to store in freezer and thaw whenever required.

      Reply
      • Dharunya

        Thank you, will try it out.

        Reply
  41. Mary

    I have made this many times. initially thinking of making idiyappam makes me worry about the mess. The pressure cooker method saves my time and clean up. Thanks!
    I have even tried making udupi sambar. It was awesome!

    Reply
    • Suguna Vinodh

      Thank you so much Mary. Making idiyappam is now a breeze. Glad you liked the sambar.

      Reply
  42. versatile

    you inspire me to cook. love this blog. thanks to you.. my grand parents who has never been out of the state(andhra pradesh) get to experience whole lot variety of foods..






    Reply
  43. Veena Jan

    Hi dear..
    Great blog.. Addicted to ur recipes.. U r doing a wonderful job dear.. I rarely go and comment in a blog .. But I cant resist my self .. I tries this recipe .. I used flour for idiyappam and pathiri .. the thing is the dough got tight and was very hard ti press , so second time when I made idiyappam , I used 2 cup of water .: The result was awsome .. My mom in law used to boil water and coconut milk together.. and her idiyappam is delicious .. But when I am in a lazy mood I like ur recipe .. Thank u dear once again for ur tips and tricks :: keep cooking .. keep rocking ? with lots of respect and love Veenajan

    Reply
    • Suguna Vinodh

      Thank you so much Veena. Glad you liked the recipe. Thanks for taking time to write in. Appreciate it!

      Reply
  44. sajitha mohammed

    Hi Kannamma, I have tried many of your recipes like fish curry, vendaikai kulambhu, sandwich, many of them. The narration is just awesome. I make idiyapam sometimes, this recipe used pressure cooker and tried it. The idiyappam tasted AWESOME ! but it was very very tight to turn the press. Is it normal ? i left 20 mins covered.. was it too much of of time, that the rice flour cooked much and hard to come out of the press. please advise.Thank a million for the Tasty recipes.

    Sajitha






    Reply
    • Suguna Vinodh

      Thanks Sajitha. Did you use plain rice flour as this idiyappam uses plain rice flour and not puttu flour. The dough should be a little hot when you press. else it tends to harden.

      Reply
    • sajitha mohammed

      Yes, I did use plain flour, roasted it in medium until hot to touch..simultaneously pressure cooked water too. May be i left it too much time covered. The dough was very i couldnt even knead it..Somehow did. first batch was ok, second and third was very tough.. My bad.. somewhere i might have gone wrong. I will try it again.. The taste was Perfect !

      Reply
      • Suguna Vinodh

        May be something with the rice flour. Try using 1/4 cup more water next time.

        Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.