Idiyappam Aka Noolputt
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A south-indian breakfast dish made of rice flour. Can be had with veg/non-ver curries. Also know as string hoppers.
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Ingredients
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Instructions
- Add few drops of oil to the water & bring it to boil
- Take the rice flour & start adding water to the flour
- Dont use all the water at one go. Add little little. Be careful its gonna be really hot
- I used around 1.25 cups of water, but I guess it will depend on the flour quality as well
- Knead the dough, make it nice & smooth
- Put a little oil in your palms, take a portion of the dough & roll it into a cylindrical roll to fit into the mould
- Now to the mould. Use the plate/stencil with the smallest holes. Oil the mould from the inside with a little oil.
- Close the mould & press till the dough starts coming out of the mould
Now to Steaming
- Heat water in the idli steamer or any big vessel. Cover the idli plates with very little oil.
- Press the dough through the mould & put one layer of stringy dough. Spread a little fresh grated coconut & press another layer of the stringy dough.
- Steam these for 5-6 mins
- Yummy, light, fluffy Idiyappams are ready to eat.
Notes
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Recipe Nutrition
Calories: 395 kcal | Carbohydrates: 66 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Sodium: 11 mg | Potassium: 101 mg | Fiber: 3 g | Sugar: 1 g | Vitamin C: 0.4 mg | Calcium: 15 mg | Iron: 1 mg
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