Idiyappam

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pic8.jpgWhen I first read the intro by Amy for the IMBB event on noodles I thought of doing some chinese noodles dish but then last night it suddenly dawned on me that I could write about my dear breakfast noodle. This dish is called Idiyappam, which is a Kerala breakfast item. Made of rice, it is a very light dish and can be had with sweet or spicy side dishes. I am not sure if it is a ‘true’ noodle as it involves no eggs but it sure is a derivative. Atleast as ‘kids’ we had nicknamed the dish as ‘noodle’ and hence it works for me.

To kick off the weekend we decided to make idiyappam for breakfast. Usually this is made from white rice flour but for a healthier version yo can used the rice flour made from unpolished white rice. The color of this kind of rice flour will be kind of a brownish reddish color and is loaded with all the fiber you need. Anyway I used the white rice flour for today as that is all I had in my kitchen pantry. The rice flour can be raw or fried..by fried it doesnot mean that it is ‘fried’ it just means that it is allowed to warm up for some time over the fire so that the moisture evaporates and there is less chance of the flour going rancid when it is stored

Things you will need

Rice flour
Boiled water
Salt
Grated coconut

Equipment

Idiyappam press

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Steamer

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Method

Take rice flour and add salt and hot water to it.

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Using a wooden spoon mix it.

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It will start forming clumps and then when it has slightly cooled use your hands to mix into a dough that will look like this.

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Now you are ready to make the idiyappams. Take a part of the dough and press into the idiyappam presser and fit the lid. Then start squeezing out the dough into already oiled idli thattam. A small amount of grated coconut is added to the bottom before pressing out the idiyappam.
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Alternatively in Kerala the dough is pressed onto banana leaves and then steamed. Then these are placed in a steamer and cooked till done (about 6-8 min)

To serve

This can be served with sugar or with spicy dishes like egg curry or black channa curry or whatever you feel like at the moment….
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34 responses »

  1. Gini, photos are really spectacular! I agree with the first comment, what a great IMBB entry.
    Step by step photos make it really easy for newbies like me to try.

    I got hooked on idiyappam at a friends home. I don’t have the mold so I buy them frozen at Indian grocery shops.:)

  2. I Love Idiyappam! :)

    We make it slightly different, we make idlis out of the batter and then press them into noodles using the presser. Keralite idiyappam seems so simple to make when compared to the method we use.

  3. Wow! I never knew idiyappam existed until I saw your post. We seem to get the flat appams instead which we dip in coconut milk for a sweetish breakfast meal. Thanks for introducing to me the noodley version.

  4. Thanks Grommie and Shammie…

    Indira..idiyappam can also be made without a mold. You could press it out onto a flat plate and steam it.

    GM..I also get the prepackaged ones to use when hard pressed for time.

    Kay..when u said u make idlis and press it out into noodles I am all curious. And is that also called idiyappam?

    And boo_licious you are very welcome.

  5. I’ve never had these, but I’ve read about them in several south Indian cookbooks. Thanks for sharing the recipe! I have to get my hands on one of those beautiful looking brass presses. I wonder if that is the same press used to make Gujarati sev and chakri? Gorgeous photos, too!

  6. The press might be the same..the small metal piece (dont know the English word for it) at the end of the press with the designs on it is the one that might be different. The one used to make idiyappam has a large no: of tiny holes on it.

  7. It was traditionally called ‘sandavai’ in our community and these days I think idiyappam/sandavai are both used commonly. I have a press, will post a picture sometime. I think Shammi posted a picture of hers sometime back. Mine is very similar to hers.

  8. Hi Giniann, thank you for sharing such a wonderful post, it’s really interesting and your pictures are absolutely beautiful.

    I visited your site and was totally blown away by the pics. Wow!Yours is one of the most beautiful blogs around.

  9. In some parts of North Kerala, idiyappam is eaten with fresh coconut milk mixed with sugar… It’s as good an accompaniment as the spicy egg or kadala curries…

    Liby..my father used to eat idiyappam the way you mention, but with regular milk and sugar. I like all things spicy, so I matched the idiyappam with egg curry.

  10. Thanx for the receipe. I was wondering how this dish could be prepared. It is very simple and easy . I will try it out this weekend . Thanks once again

  11. I remember having Idiappam as a child with coconut and sugar. This sure brought back memories… I don’t have a press and need to definitely pick one on my next trip.. Thank you for making it look easy ;-)

    You are welcome. This sure is a nice one to have in the kitchen when the cravings attack.

  12. I love cooking and never have ventured into making these from scratch..usually get the prepacked versions.definately will try now thanx da !

  13. Sumi, I buy the prepacked idiyappam for those moments when you crave idiyappam but have no time to make them from scratch.
    Hope you get to try it.

  14. Wow. i have a packaged version of idiyapam. I have never made it and went hunting for recipes when i stumbled upon your site. This website is great. I am always looking for authentic recipes and here i find the recipes, great directions AND pictures! expect a regular visitor from now on.

  15. Let me make a suggestion , intead of small amount of grated coconut is added to the bottom before pressing out the idiyappam you can add it afater the half pressing the idiayappan and covering with the rest

  16. Let me make a suggestion , intead of small amount of grated coconut is added to the bottom before pressing out the idiyappam you can add it after the half pressing the idiayappam and covering with the rest

    Also you can have fillings of minced meat , or sliced ripe bananas

  17. Pingback: Idiyappam and White Kurma « Ode2Food

  18. Very good pictures!

    We use banana leaves as the base, layered with coconut and use then press the batter to form noodles, instead of putting it directly onto the idli moulds, tastes great that way. Children love this with milk, sugar,and cardomom for flavour. Adults prefer egg curry or chicken stew.

  19. Thanks, I was in a hurry and wasn’t positive about if you needed to fry the flour or not. When I saw your pictures, I could be confident that I was doing it right. I followed your step of adding the coconut to the base so that it won’t stick. I found that helpful, but I know when my mom does it she sprinkles some coconut in the center of the appam as well. When I got lazy of unscrewing the presser again and again, I made some of those hand rolled balls with coconut inside. One thing I realized was that if I oversteamed them they got hard and a bit dry. So for first timers make sure you take them off the heat sooner than later. :)

  20. Hi
    I am all new here but love your blog and am inspired to give it a try. Just a question – how much water to how much rice flower do you mix to make a meal for 1 person? (You can tell I am a beginner…) thanks so very much.
    S

  21. I was born in Sri Lanka where I saw this delicious snack with all kind of spicies curries, gravies, soup, fried and oil soked(eating oil) vegetables, onion and other fish, meat, bull eye eggs and all milk varieties with suger or honey. My family members love them preparing at home and eating at parties, too. We are hindus and always prepare meals with milk, ghee and other dairy products also our cow farm is ever useful. Delft (NEDUNTHEEVU) is unforgetable tasty food villege to remember in UK now. I lost my utensil to this special food and at the moment change my life with food items. I know how to make home meal, but they are expensive. I love eating all othe flour preparation such as puttu, iddliy, griddle pancake(dhosa), rotty, egg hoppers, milk hoppers, and uoopma. Mong dhal bake is also good for health.

  22. Hi,
    Its a nice post.

    However, Idiyappam is made differently in different parts of the world. For example, in Sri Lanka & Some parts of Kerala – its very thinner. I wish I could show some photos. There are some websites but I don’t know if I am allowed to put them here.

    It is also made of red rice flour which is healthier. And, there are so many ways of serving it. All in all, it is a lovely food.

    Thank you
    Kevin

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