Idiyappams or Stringhoppers/Nool Puttu

Name: Idiyappams or Stringhoppers/Nool Puttu
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Rice Flour; 2.5 cups Water; 1 tsp Salt

ZMA @zesty5

#week1of5
#cookpadindia
#breakfast
A famous Breakfast recipe from Kerala, this one is for sure a yummy one. It is traditionally served with Veg Korma or Veg Stew or Jaggery sweetened Coconut milk. Whichever way you serve it, it is equally good. Basically these are Rice flour Sewaiyan or Sevai. Made with a Murukku maker or a stringhopper, these are a must try one's. The only glitch being the proportion of Water and Rice flour ratio especially for the amateur cooks. The rest of the job is easily done. So get going with these Stringhoppers and relish their melt in mouth texture with anything you prefer to have with them either Sweet or some Curry, Veg or Non-Veg.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

Saved

Ingredients

25-30 minutes

6 servings

2 cupsRice Flour
2.5 cupsWater
1 tspSalt

Saved

Steps

25-30 minutes

1

To start with, roast the flour slightly for 3 to 4 minutes on a low heat. Do not over roast it. It should not change colour too. It is perfectly okay if you do not roast it. I make it both the ways.
2

Simultaneously heat water in an Idli cooker or a big vessel. Grease the idli plates or if banana leaf is available, cut small pieces and place in each depression of the idli plate.
3

Do not allow it to come to a rolling boil. As soon as it starts bubbling, switch off the gas. In a bowl, add roasted rice flour and salt. To this, add hot water and mix with a spatula.
4

When the heat can be handled, use your hands to knead the dough. It should be a smooth dough. Use some water if it appears dry. Use a string hopper with small hole attachment for making the Idiyappams. Divide the dough into two parts. Cover it with a cloth to prevent it from drying.
5

Make concentric circles in a clockwise motion in each depression of the idli plate. Steam them for 10-12 minutes. Keep them warm in a casserole. Serve them hot with Chicken curry, Sambar or Coconut Chutney. Just about anything you like. Enjoy!

Saved

Cooksnaps

Saved

ZMA @zesty5

on May 16, 2020 22:50

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.