Saturday, 12 December 2015

Idiyappam Recipe | Idiyappam Using Store Bought Rice Flour | String Hoppers | Nool Puttu | Rice Sevai

Idiyappam can be crowned as one of the pleasant dishes from south India. This pillowy soft noodle dish makes it presence in the south indan home menu very often, some people think it to be tough so they never give a try, but with ready made flours that we get now from stores has made the job simpler! We get both idiyappam maavu and pacharisi maavu and both can be used. I love the pressing part and it is wonderful to watch the noodles fall from the press or the idiyappam maker. Won't anyone agree that cooking is an art after watching the making of idiyappam. It can be served with a mellow flavored stew or some spicy sambal or just with sweetened milk or coconut milk. 

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Makes 15 to 20 small idiyappams
Total Preparation Time - 20 - 25 minutes
  1. Raw Rice flour / Pacharisi Maavu - 2 cups (store bought)
  2. Salt - 1 teaspoon (or 1.5) 
  3. Water - As needed
  4. Oil - 1 teaspoon 

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  • Before preparing the dough place an idli pan or cooker on flame and pour enough water, cover the pot and place on flame. Wait until that there's lot of steam generated.
  • Brush the idli pans with little oil and set aside. 
  • Take rice flour in a wide bowl. Sieve it and use if it is homemade rice flour.  
  • Place a saucepan on flame and pour 3 cups of water and salt. Let it boil well. 
  • Then remove from flame and add little by little into the rice flour and mix well with a ladle as it will be very hot to handle. Then add oil and mix well. It should be a soft sticky dough. 
  • Now brush oil inside the idiyappam maker and over the press also. Place dough inside the idiyappam maker and press over the idli pans. Repeat the same. 
  • Now place the idli pan inside the idli pot and cover the pot, make sure that there is enough steam inside the pot. You can also use a cooker, just follow the same procedure but do not place the whistle aka regulator. 
  • Cook for about 10 to 15 minutes then insert a wet spoon or knife into the idiyappam to see if it is cooked. Cooked idiyappam will not stick to the spoon. If it sticks cook for a few more minutes. 
  • Once it gets cooked switch off the flame and remove the idli pans from the pot. Using a spoon genltly remove the idiyappam from pan and transfer to a plate or hot box. 
  • Serve hot with vegetable stew or coconut milk or sambal. 

Here's an easy quick to make onion sambal recipe; You can serve it for appam, idiyappam or even dosa. 


  1. Big onion - 1 
  2. Lemon juice - 1/2 to 3/4 teaspoon 
  3. Red chilli powder - 1 to 2 teaspoons 
  4. Salt - 1/2 teaspoon (or as needed)


  • Chop and wash onions in ice cold water as it helps reduces the pungent flavor. (Soaking chopped onions in cold water gives you a better result)
  • Add all ingredients into a blender except lemon juice and grind coarsely, a pulse type grinding will do. Do not grind it too much as it will become watery. If you are not sure chop finely and use. 
  • Then add lemon juice and give a good stir. Set aside for a few minutes and serve! 


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