Idiyappam is a classic type of rice noodle that is prepared by steaming a dough made of rice flour and pressed through an Idiyappam maker. It is typically enjoyed with either stew or coconut milk. In this post, we have provided a detailed recipe for Idiyappam with accompanying step-by-step photos and a video.

Making Idiyappam may take some effort and time, but the delicious taste makes it all worth it. To prepare Idiyappam, an Idiyappam maker is needed to create the noodle or thread-like shape. It is typically made in various flavors such as plain, sweet, tomato, coconut, and lemon.

About Idiyappam

Idiyappam, a steamed dish, is a popular choice for breakfast or dinner. It is enjoyed with different accompaniments and loved by everyone for its delicious flavor. This dish is typically prepared using rice flour, but I also occasionally make it with ragi or wheat. Experience all the different versions of Idiyappam in the comfort of your own home!

Idiyappam is a dish that goes by various names such as String Hopper (English), Nool Puttu (Malayalam), Nool Appam, Chomai (Kannada), Indiappa (Sinhalese), Sevai, and Shavige. Despite the different names used in different regions, it refers to the same dish.

Idiyappam Flour

Idiyappam flour is nothing but the raw rice flour made by grinding raw rice in mixer grinder and dry roasting it. Idiyappam flour also called rice flour is stocked in large quantities as they can be used for making puttu, modak / kozhukattai, seedai, akki roti, murukku / chakkli, ribbon pakoda & lot more apart from Idiyappam. See the recipe of homemade rice flour here.

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Idiyappam Maker (Idiyappam Press)

The Idiyappam maker or machine is used to create Idiyappam in a thread or noodle form. This machine can also be used to make other snacks such as murukku, chakli, and omapodi by simply changing the output disc. The disc comes in various perforated shapes including stars, small, medium, and large holes, and slits. For example, Idiyappam and Omapodi require a small hole disc, Murukku requires a star or large hole disc, and Ribbon pakoda needs a slit disc.

Which Idiyappam Maker should you choose?

The Idiyappam maker is commonly found in wood, brass, and stainless steel.

• The wooden idiyappam maker is a traditional press that has been passed down to me by my mother, making it over 30 years old. It requires some effort to use, especially when the dough is not warm. I only use this press for small batches of idiyappam, as it can be difficult on my hands to use for larger batches. Maintenance is simple, just wash, wipe, and store. However, it can only be used for making idiyappam, omapodi, and other similar dishes as the disc cannot be changed.

• I purchased a bronze idiyappam maker from a nearby store and have found it to be very convenient for pressing. It allows me to effortlessly make large batches of idiyappam. However, keeping it clean can be challenging as it tends to get black stains easily, like most bronze utensils. Although it is slightly heavy, I still use it frequently. It comes with multiple discs, making it versatile for creating various snacks such as omapodi, ribbon pakoda, and murukku.

• I recently purchased a stainless steel press after buying a dishwasher. Its main appeal was its dishwasher safe feature. However, I noticed that the holes are bigger than my wooden and bronze idiyappam maker. I only use it when I don’t feel like cleaning the bronze one. It is easy to maintain, just wipe it with a dry cloth after washing to prevent rusting. Similar to the bronze version, it also has multiple discs. This press is ideal for making sevai dishes.

I suggest using a screw-style Idiyappam maker with a handle, either in steel or brass, as it is more convenient for preparing dishes compared to a press-style maker. If you are not particular about having slightly larger holes in the noodles, steel is a good choice. However, if you prefer finer noodles, bronze would be a better option.

The wooden press has the smallest hole, followed by bronze, and finally steel with slightly larger holes.

The Idiyappam maker can be found easily at stores that sell kitchen utensils or online on Amazon.

Links to purchase similar items on Amazon

Idiyappam Steamers

Steaming idiyappam can be made in just idli plates itself but there are steaming plates available separately for making idiyappam. I have Idiyappam steamer in these 3 varieties shown below.

• Idli plates are a common household item that can be used to press idiyappam. They can be used directly or with a cloth placed on top for pressing. I opted to use a cloth as the holes in my idli plate are large.

• These stacking plates for Idiyappam were purchased by my mother from a nearby shop. I primarily use them when making food for my family. They are ideal for making a large quantity of idyappam. My set includes 4 plates, but there are also options for 5 or 6 plates. When purchasing, ensure that they will fit into your steamer. Additionally, they are dishwasher safe.

• I purchased these bamboo plates on Amazon a year ago. I typically use them when making idiyappam for children or for a smaller quantity.

Links to purchase similar products on Amazon.

Idiyappam – Simple and Sweet Variations

Idiyappam, a South Indian meal, is typically prepared in three different variations at home: plain, sweet, and savory. While creating all three versions can be time-consuming and require a lot of effort, the resulting dish will be well worth it!

Idiyappam Side Dishes

When serving Idiyappam, it is typically topped with grated coconut and enjoyed with various accompaniments, one at a time.

Ingredients

• One can purchase or make rice flour, also called Idiyappam flour. If purchasing, it is important to dry roast the flour. Brands such as Nirapara appam, idiyappam, and pathiri (not being promoted) are recommended, but other brands can also be used if buying from a store.

• For dough preparation, ensure that the water is heated and add salt according to personal preference. The amount of water may vary depending on the flour’s consistency, but generally it is around 1 to 1.5 cups for every 1 cup of flour.

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Step-by-Step Guide to Making Idiyappam

Preparing Idiyappam dough

Heat water until it reaches a vigorous boil.

In a mixing bowl, combine 1 cup of flour, a pinch of salt, and 1 teaspoon of oil.

First, thoroughly mix this.

Gradually pour in water and stir until well combined.

Continue to mix as you gradually add water. Mix thoroughly until all dry flour is incorporated.

Do not continue adding water after the ingredients come together.

After heating, coat your hands with oil and thoroughly knead the dough until it becomes soft and no longer sticky.

Loading the Idiyappam maker with dough.

Form the dough into cylindrical shapes and prepare it for easy insertion into the idiyappam press.

Prepare all of your equipment and utilize the small-holed disc.

First, repair the disc. Then, apply oil to the mold and fill it with dough until it is 3/4 full.

Bamboo Steamer

Apply a small amount of oil onto the idiyappam steamer, ensuring it is evenly coated with a thin layer.

To complete, repeat the process. Only apply thin layers and avoid overcrowding.

Heat up water in a steaming pot or idli pot.

Put an idli plate on top of the steamers.

Cover the food and steam it for 3 minutes. This is a small steamer and we have only placed a thin layer inside, so the cooking time will be short. It may take anywhere from 3 to 5 minutes to cook.

Check to see if the idiyappam is ready by opening it. It should be soft and nonsticky to the touch, which will indicate that it is cooked. If you are unsure, you can also pull a noodle string and taste it for confirmation.

Steel stackable Idiyappam Steamer

Next, insert the steel plates.

Repeat the process until the dough is finished. Place the plates onto the stand.

Put it in the steamer.

Steam for 5 to 7 minutes.

21.Idiyappam ready.

Carefully turn the plates over to remove the idiyappam.

Idli Plate Steamer

Use your idli plate and press down on it. If the holes are too big, place a cloth on top before pressing.

Lay a moist cloth over the idli plate and gently press it into each hole with 3-4 layers. Be careful not to overcrowd the plate.

25.Place in steamer.

Steaming Idiyappam

Steam for 3-5 minutes.

27. Idiyappam is ready.

Take out the idli plate and turn it over.

Moisten the cloth with a small amount of water and then remove it.

The mini version of idiyappam is now prepared.

The soft idiyappam is now ready to be served.

Ready to serve Idiyappam!

Expert Tips

• Use either store-bought or homemade idiyappam flour for this recipe.

• To make the dough, add hot boiling water to the flour and mix thoroughly until a smooth dough forms. If making a large amount of idiyappam, keep the dough covered with a damp cloth or divide into batches. This is my preferred method.

• Use the omapodi press to make isiyappam or a larger holed press. Avoid pressing too many layers at once for even cooking.

• To steam idiyappam, you can either use idli steaming plates or purchase bamboo or steel stacking plates specifically for making idiyappam.

Storage Suggestion

For optimal flavor, Idiyappam should be served warm. If you want to save it for later, you can make a sweet or lemon sevai version that will stay fresh. It can be refrigerated and reheated for use the next morning.

FAQS

1.What is Idiyappam?

Idiyappam is a classic type of rice noodle that is created by using an Idiyappam maker to steam rice flour.

Are Idiyappam and Sevai identical?

Both Idiyappam and Sevai use similar ingredients and have a similar taste, but their cooking methods differ slightly. Idiyappam involves creating a dough with rice flour and water, which is then pressed through an Idiyappam maker and steamed. Sevai, on the other hand, involves grinding rice into a batter, steaming it like dumplings, pressing it through an Idiyappam maker, and then adding a tempering of choice for flavor.

Why is my Idiyappam tough or firm?

If the dough is too firm and overcooked, the idiyappam will become rubbery. Therefore, it is important to ensure that the dough is soft, not sticky, and easy to shape. Additionally, remember to add hot water gradually with each mix, rather than all at once. If the dough is too firm, sprinkle hot water to adjust the consistency, and if it is too watery, add rice flour.

What is the process for making Idiyappam flour and does it include different types of grains?

Idiyappam flour is simply uncooked rice flour consisting solely of raw rice. It can be easily prepared at home using a mixer grinder.

Is a special pan required for steaming Idiyappam?

The Idiyappam can be made using the steaming plates designed for Idli, which can be found in most households. Alternatively, bamboo steaming plates with wider perforations can be purchased from the market, but it is not necessary.

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Idiyappam Recipes

For further inquiries about the Idiyappam Recipe, please email me at [email protected] Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

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