Nool Puttu / Idiyappam (Steamed String Hoppers)

Idiyappam or String Hoppers is a very popular Kerala breakfast dish. It can also be served as a Dinner entrée along with some spicy curries such as Kerala Egg Roast, Mutton stew, Chicken curry or Potato stew.

 I simply loved it with white potato stew or the spicy green peas masala my mom used to make with pepper powder. She adds a dash of Garam masala at the end. It brings so many nostalgic moments. I remember my Brother and I ask for this dish every single dayJ

After my marriage, I tried this several times. Each time I will end up with some accidents. Either the dough will be too sticky or very hard to go through the sieve press. The secret behind is the right amount of water and flour and also the water needs to reach the boiling point.

Ingredients

Rice flour – 1 cup

Water – 1 ¼ cup

Salt – 1 tsp

Oil – 1 tsp

Steps

In a big vessel, heat water. Add a tsp of oil and boil it for 5 minutes. When it boils small bubbles will start appearing. After you see water bubbling a lot, add the salt. Switch the heat off. Now add the flour and mix it with a wooden ladle. Now while the dough is still warm, start kneading with your hands. The dough will turn to a non sticky and soft yet firm dough.

Now take the Idiyappam press, grease it with oil. Take a small dough and fill it in the press. Press the lid slowly and turn the press in a circular motion in to the Idiyappam thattu or plate.

 You’ll see thin strands coming out from the press. Fill all the plate with idiyappam.

Now take 3/4 cup water in a big vessel. When the water starts boiling place the idiyappam thattu in to the vessel. Close it with a lid under medium heat. Cook for 5 –10 minutes. Use a fork and take a little bit of the string. Taste to see if its cooked well.

Note: If the water is not well boiled, idiyappam strings will get cut when u press and idiyappam looks mushy after it cooks. So add flour only when the water is bubbling.