Idiyappam Aka Noolputt

4 from 3 votes

A south-indian breakfast dish made of rice flour. Can be had with veg/non-ver curries. Also know as string hoppers.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Served AsBreakfast
CuisineSouth Indian
Recipe Taste Salty
Servings 2


  • 1 cup Rice Flour
  • 1.5 cup Water
  • 1 tbsp Oil Few drops & more to coat the mould & plates during steaming
  • Salt as per taste
  • 1/2 Coconut fresh, grated


  • 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.

Please appreciate the author by voting!

4 from 3 votes

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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Meghana Petkar
Meghana Petkar

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