When 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
Steamer
Method
Take rice flour and add salt and hot water to it.
Using a wooden spoon mix it.
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.
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.
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….
Posted by Grommie on January 29, 2006 at 7:40 am
That looks really amazing… great IMBB entry!
Posted by Indira on January 30, 2006 at 9:05 am
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.:)
Posted by shammi on January 30, 2006 at 11:44 am
Fab photos!
Posted by garammasala on January 30, 2006 at 2:53 pm
Excellent photos. I love idiyappams too!! I usually get them pre packaged though. The process looks tidious, but the end results are delicious.
Posted by Kay on January 30, 2006 at 2:59 pm
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.
Posted by boo_licious on January 30, 2006 at 4:32 pm
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.
Posted by giniann on January 31, 2006 at 10:13 am
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.
Posted by Brett on January 31, 2006 at 1:18 pm
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!
Posted by giniann on January 31, 2006 at 6:39 pm
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.
Posted by Kay on February 2, 2006 at 7:56 pm
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.
Posted by keiko on February 13, 2006 at 1:30 pm
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.
Posted by dino on March 4, 2006 at 9:11 am
u b******d.. dont post photos like that
it reminds me of home..!!
Posted by Liby on March 17, 2006 at 4:08 pm
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.
Posted by Gabriella True on May 21, 2006 at 2:39 am
I have never ever seen these and then to see it in such detail with all the steps is marvelous. I thank you for the education. It really is such a treat.
My Life As A Reluctant Housewife
Thanks Gabriella. I just love to post step by step pics. Makes the cooking process longer as I have to worry clicking pics, but I love it.
Posted by GLory on June 7, 2006 at 4:35 am
Thanx for the receipe. I was wondering how this dish could be prepared. It is very simple and easy
Posted by GLory on June 7, 2006 at 4:41 am
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
Posted by rooma on September 15, 2006 at 5:58 am
I will not need to go to komalas now!!!!!
Posted by Anu_Sachin on January 18, 2007 at 11:00 am
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.
Posted by sumi on February 28, 2007 at 3:02 am
I love cooking and never have ventured into making these from scratch..usually get the prepacked versions.definately will try now thanx da !
Posted by giniann on March 1, 2007 at 9:18 am
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.
Posted by VASANTI on April 22, 2007 at 7:12 am
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.
Posted by haritha on June 12, 2007 at 11:14 pm
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
Posted by haritha on June 12, 2007 at 11:17 pm
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
Posted by prajusha on June 14, 2007 at 7:36 am
hi gini,
In our place we call idiyappam as nool puttu.
superb photos.
Posted by Idiyappam and White Kurma « Ode2Food on November 5, 2007 at 10:05 am
[...] here for more information about it and how to make [...]
Posted by Bini Thomas on November 20, 2007 at 12:19 am
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.
Posted by muthumi on June 24, 2008 at 9:02 am
visit http://www.nuhom.org
Posted by muthumi on June 24, 2008 at 9:04 am
visit http://www.nuhom.com for an easy and tasty making of this very same dish
Posted by Rosprncss on October 5, 2008 at 11:43 pm
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.