Idiyappam | Sevai | String Hopper | Rice Noodules

Idiyappam is one common breakfast in my house. It is a traditional recipe from Kerala and south Tamil Nadu made of rice flour.

Idiyappam is one common breakfast in my house. It is a traditional recipe from Kerala , TamilNadu and Srilanka. It is also called as string hoppers, sevai or nool puttu.

The main challenge in preparing the string hoppers is dough preparation. If we get that right string hoppers will be ready in no time. Like idly, idiyappam is also steam-cooked hence it's very healthy.

Today I am showing the very basic recipe of string hoppers. We can do a lot of variations to the basic recipe like kothu idiyappam, coconut idiyappam.

Idiyappam tastes good with coconut milk.

idiyappam recipe

    1)     In a large bowl add in the sieved rice flour, Salt and freshly grated coconut .Mean while bring in the water to boil .Add the boiling water to the bowl and mix well with the backside of a ladle.

     2)     This process should be carried out quickly before the water cools down as the water used for mixing the flour should be boiling hot .After mixing the flour .put the flour into the idiyappam achu/presser.

  3)     Grease an idiyappam pan with oil and run through the idiyappam press in a circular motion in an idiyappam pan. Keep the idiyappam pan inside a steamer and steam it for 10 – 15 mins or until its fully cooked.

 

 

Idiyappam is now ready to serve.

Tips

• Always use very hot boiling water to mix the dough it’s the key to prepare the nool puttu.
• You can also make the string hoppers in any desired shapes.
• You can also refrigerate the them in an air tight container. Stays good for 2-3 days.

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Idiyappam | Sevai | String Hopper | Rice Noodules

Idiyappam is one common breakfast in my house. It is a traditional recipe from Kerala and south Tamil Nadu made of rice flour.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: Indian

Servings: 3

Calories:

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

• 1 cup Rice Flour
• 1 cup Water 1 to 1 ½ cup
• ½ tsp Salt or as required
• 2 tbso Freshly grated Coconut Optional

Instructions 

• In a large bowl add in the sieved rice flour, Salt and freshly grated coconut. Meanwhile bring in the water to boil. Add the boiling water to the bowl and mix well with the backside of a ladle.
• This process should be carried out quickly before the water cools down as the water used for mixing the flour should be boiling hot. After mixing the flour .put the flour into the idiyappam achu/presser.
• Grease an idiyappam pan with oil and run through the idiyappam press in a circular motion in an idiyappam pan. Keep the idiyappam pan inside a steamer and steam it for 10 – 15 mins or until its fully cooked.

Notes

• Always use very hot boiling water to mix the dough it’s the key to prepare the idiyappam.
• You can also make the idiyappam in any desired shapes.
• You can also refrigerate the idiyappam in an air tight container. Stays good for 2-3 days.

Keyword idiyappam, Rice noodules, Sevai

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.