Idiyappam, a rice noodles also known as nool puttu or string hoppers originated from south indian states of Tamilandu & Kerala. It's quite famous in Srilanka also. It's one of my all time favorite breakfast and grew up eating on every sunday!!! Idiyappam with mutton kulambu was our sunday's breakfast most of the time back then. Either with simple sugar & coconut or curries like sothi/veg salna, mutton/chicken kulambu, it tastes heavenly delicious with every combo.
You may aware of making the idiyappam from rice flour. But the recipe that i'm sharing today has used idli rice/puzhungal arisi/parboiled rice for making idiyappam. First we need to make rice batter from idli batter/puzhungal rice, then saute them till it's thick dough and later use that for making idiyappam. This way of making idiyappam from the scratch is quite time consuming and needs little effort but it's all worth in the end. Idiyappam will stay soft for longer hours in this method and the texture is also amazing!!! In general, the idiyappam / kozhukattai made from puzhungal arisi/rice stays softer for longer hours than the raw rice.
Amma always uses this method to make idiyappam as far as i knew and still she does. For quick fix, i do make idiyappam with rice flour. But if i want my breakfast/ dinner to be perfect, i would prefer this method of making idiyappam.
As we all have non stick pan now, it will be easy to make the idiyappam dough from rice batter without sticking to the pan. But in those days Amma used irumbu kadai(iron pan) for making the dough, the rice batter sticks to the kadai a lot even with continuous stirring and forms a thin crispy rice sheets on the bottom of the kadai and i'm big fan of those crispy rice sheets. While helping Amma in squeezing the idiyappam, i used to munch on those rice sheets. Such a fond memories it is !!!
Ok, now let see the recipe for traditional way of making idiyappam.
Procedure
Notes:
You may aware of making the idiyappam from rice flour. But the recipe that i'm sharing today has used idli rice/puzhungal arisi/parboiled rice for making idiyappam. First we need to make rice batter from idli batter/puzhungal rice, then saute them till it's thick dough and later use that for making idiyappam. This way of making idiyappam from the scratch is quite time consuming and needs little effort but it's all worth in the end. Idiyappam will stay soft for longer hours in this method and the texture is also amazing!!! In general, the idiyappam / kozhukattai made from puzhungal arisi/rice stays softer for longer hours than the raw rice.
As we all have non stick pan now, it will be easy to make the idiyappam dough from rice batter without sticking to the pan. But in those days Amma used irumbu kadai(iron pan) for making the dough, the rice batter sticks to the kadai a lot even with continuous stirring and forms a thin crispy rice sheets on the bottom of the kadai and i'm big fan of those crispy rice sheets. While helping Amma in squeezing the idiyappam, i used to munch on those rice sheets. Such a fond memories it is !!!
Ok, now let see the recipe for traditional way of making idiyappam.
How to make idiyappam from rice
Preparation Time : 3 hrs | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Ingredients
Idly Rice/Boiled rice /Puzhungal Arisi- 1 cup
Salt - 1/4 tsp
Water - required to grind.
Sesame Oil - 2 tsp
Grated Coconut - 1/4 cup (optional )
First soak the rice in water for 2 hrs and then grind into fine batter along with salt in mixie/wet grinder.The rice batter should be very smooth like butter.
Add salt to the batter, mix it well & keep it ready. Next heat the nonstick pan with oil and then add the rice batter.
Stir the batter continuously.
First it forms lumps here and there in the mixture and then it all became like a dough and it's moving with your laddle. The dough should be moist and also you should be able to make balls from the dough without sticking into your fingers. This will take around 4 -5 mins(time varies on the amount of water in your mixture)That's correct stage,remove it from flame 
Allow to cool till you can handle with your hand. Next fill the idiyappam maker with dough and close with lid.
Start pressing / rotating the idiyappam maker(depends on the idiyappam maker you use) on to the each mould of the idly plate in concentric circle.
Place it on the steamer/idli pot and steam it for 3-5 mins(depends upon the thickness of the idiyappam).Cooked idiyappam looks shiny.
If you want idiyappam with coconut, in the idly plate first press single layer of dough ,place 1 or 2 tbsp of coconut and cover it with other layer of dough and cook it like regular one.
That's tasty & healthy idiyappam is ready. Serve it with sothi kulambu /Veg Salna or simple with sugar/ jaggery. Either way it's divine. For more breakfast recipe,check here
Add salt to the batter, mix it well & keep it ready. Next heat the nonstick pan with oil and then add the rice batter.Stir the batter continuously.First it forms lumps here and there in the mixture and then it all became like a dough and it's moving with your laddle. The dough should be moist and also you should be able to make balls from the dough without sticking into your fingers. This will take around 4 -5 mins(time varies on the amount of water in your mixture)That's correct stage,remove it from flame Allow to cool till you can handle with your hand. Next fill the idiyappam maker with dough and close with lid.Start pressing / rotating the idiyappam maker(depends on the idiyappam maker you use) on to the each mould of the idly plate in concentric circle.Place it on the steamer/idli pot and steam it for 3-5 mins(depends upon the thickness of the idiyappam).Cooked idiyappam looks shiny.If you want idiyappam with coconut, in the idly plate first press single layer of dough ,place 1 or 2 tbsp of coconut and cover it with other layer of dough and cook it like regular one.
That's tasty & healthy idiyappam is ready. Serve it with sothi kulambu /Veg Salna or simple with sugar/ jaggery. Either way it's divine. For more breakfast recipe,check here
Coconut stuffed idiyappam
- You can add coconut while serving too. But consume raw coconut in large quantity makes heart burn to few,so we always cook along with idiyappam and while serving we add sugar and have it.
- Use little water to grind the rice , else it takes lot of time to thicken while sauteing .
- If you add more water while grinding, then put the batter into fridge for around 30 mins, the batter will settle at the bottom and you can see the extra water on the top. Remove that water and use it . It helps to thicken the batter quickly.
- If you're making in large quantity , saute the batter batch by batch. It's difficult to stir the batter in large quantity and also you need more arm power.
Dear Sandhiya, thank you for the recipe. So, I understand that I need to use only the boiled rice, correct? Raw rice won't give the right texture?
ReplyDeleteThank you,Boiled idli rice gives soft texture and stays soft for longer time whereas raw rice gives slightly chewy texture and taste good when it's hot. So it's really up to you what you're looking for. Both tastes equally good
DeleteMany many thanks ma'am for the authentic recipe
ReplyDeleteThanks Rutuja.
DeleteCan we do this with ration puzhungal arisi
ReplyDeleteGuess, it works. Haven't tried with ration rice myself, so not sure of the result. If tried, let me know.
DeleteCan we use this idiyappam dough to make kozhukattai?
ReplyDeleteYes, you can. Often make them with leftover dough from idiyappam making.
DeleteThis recipe works well but the iddiappams tend to become a bit dry after they are pressed. Should I add a bit more water while grinding?
ReplyDeleteDon't saute the dough for long time, once the batter become dough like consistency remove from the flame. Over cooking may leads to dry idiyappam
DeleteThis recipe works perfectly. But the iddiappams tend to become a bit dry after pressing. How to avoid this?
ReplyDeleteDon't saute the dough for long time, once the batter become dough like consistency remove from the flame. Over cooking may leads to dry idiyappam
DeleteI tried it today with raw rice... But the dough was too hard to press with murukku press...
ReplyDeleteDon't saute the dough for long time, once the batter become dough like consistency remove from the flame. Over cooking makes it hard to squeeze for sure !! So switch off the flame little earlier next time.
DeleteThank you foe the recipe.: while sautéing the dough not sure where I am going wrong - I am not getting the soft dough- Instead the bottom part of the dough in the kadai gets cooked well and forms lumps 😞
ReplyDeleteMake sure to use the non-stick/heavy bottom pan and stir it continuously to avoid stick sticking at the bottom and avoid lumps. Initially it seems like there are lot of lumps(check the video for ref) but once you stir and cook continuously, it all vanishes and form a smooth ball. Hope these tips help to get it right, the next time.
DeleteFor one cup of rice, how many idiyappam shall we make?
DeleteFor 1 cup of rice, it yields 8 to 10 idiyappam depends on the size.
Delete