Idiyappam with vegetable stew
Idiyappam or rice noodles is a common breakfast dish in Kerala and Tamilnadu. It is prepared with idiyappam flour. As it is steam cooked, it is very healthy. In this post, I sharing with you how to make idiyappam flour from scratch and also basic idiyappam recipe.
- 1 cup Idiyappam flour
- 1 - 1 1/2 cup Water
- Salt
- 2 tsp Oil
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Soak raw rice in water for 4-5 hours, drain the water completely.
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Spread it on a cloth for 15-20 minutes. (the rice should not dry fully but should be slightly moist)
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Then get the wet rice ground in the wet rice grinder in the flour mill or rice mill.
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After getting it ground, dry roast the rice flour in batches until you get a sandy texture. (Do not over roast the flour till it changes colour)
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Spread it on a wide plate to cool.
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After it cools, sieve it and store it in an air tight container or stainless steel box at room temperature. Make sure that there is no moisture in the flour before storing.
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Our Homemade Idiyappam flour is ready.Use it whenever required to make idiyappams.
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Boil water well, add salt and oil to it. Add the boiling water little by little to the rice flour and make a soft dough. Knead it well and make idiyappam when it is a little hot.
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Boil water well, add salt and oil to it. Once water starts boiling, reduce the heat to low, add the homemade idiyappam flour, stirring continuously. Mix well, so that there is no dry flour.
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Cook for 2 minutes.
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Turn off the heat. Let it cool slightly. Make idiyappam when it is WARM.
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Grease the inside of an idiyappam maker and the idiyappam plate or idli mould with oil and keep it ready.
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Boil water in the steamer and keep it ready before making the idiyappam.
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Fill the idiyappam maker with the prepared dough and press it in a circular motion on idly plate or idiyappam place, in the form of long strings.
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Place it in a steamer and steam cook for 10-15 minutes. You can use idli cooker or pressure cooker (without weight) for steaming.
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The basic idiyappam is ready.
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It can be served as such with vegetable stew, potato stew, sweetened coconut milk, coconut chutney, any kurma or any gravy of your choice.
Recipe Video
Note - Water measurement for making idiyappam may vary depending upon the quality of rice. For 1 cup of idiyappam flour, you may need 1 -1 1/2 cup of water.
Method of preparing Idiyappam flour
Soak raw rice (I am using IR-20 raw rice variety for idiyappam) in water for 4-5 hours, drain the water completely.
Spread it on a cloth for 15-20 minutes. (the rice should not dry fully but should be slightly moist)
Then get the wet rice ground in the wet rice grinder in the flour mill or rice mill.
If that is not possible, grind it to a fine powder in the mixie (which needs lot of patience) and follow the rest of the steps given below.
Roast the rice flour in batches until you get a sandy texture. (Do not over roast the flour till it changes color)
Spread it on a wide plate to cool.
After it cools, sieve it and store it in an air tight container or stainless steel box at room temperature.
Make sure, there is no moisture in the flour before storing.
Our Homemade Idiyappam flour is ready. Use it when ever required to make idiyappams.
Storage and shelf life – Store it in any airtight container or stainless steel dabbas. Idiyappam flour keeps well for 1 year at room temperature, if maintained properly.
How to make Idiyappam using idiyappam flour
Method
Boil water well, add salt and oil to it. Once water starts boiling, reduce the heat to low, add the homemade idiyappam flour, stirring continuously. Mix well, so that there is no dry flour. Cook for 2 minutes.
Turn off the heat. Let it cool slightly. Make idiyappam when it is WARM.
Boil water in the steamer and keep it ready before making the idiyappam.
Grease the inside of an idiyappam maker and the idiyappam plate or idli mould with oil and keep it ready.
Fill the idiyappam maker with the prepared dough and press it in a circular motion on idly/idiyappam plate in the form of long strings.
Once done, remove it gently on a plate.
The basic idiyappam is ready. It can be served as such with vegetable stew, sweetened coconut milk, coconut chutney, any kurma or any gravy of your choice.
Plain idiyappam/sevai, coconut sevai, lemon sevaiYou can also make other variations with the idiyappam/sevai like lemon sevai , coconut sevai, puli sevai etc which I will be posting soon.
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.
my mom used to do this, but she uses the traditional sevai nazhi.The tough way of making this yummy dish.
Easy and healthy dish padhu
Thanks for the recipe for the iddiappam flour, i always get it from outside but this time will try doing it myself and idyappam looks yum, lovely clicks padhu…
wow..very soft idiyappam padhu..delicious.
romba nalla irukku ….
This is new to me but and excellent recipe! It look very delicious!
A gift for you in my blog take some time to visit!
looks so yummy…love to eat the freshly made idiyappam wid sweetened milk
Lovely idiappams…Looks so tempting…Thanks for sharing…
Hmmm, looks complicated and I'm tired… Just share some of your perfect ones, please 🙂
Wow home made sevai luks awesome…gr8 job.
woah…i luv idiyappams!!!
Cute looking idiyappams, my favourite with sweetened coocnut milk..
Dear Meeso
This may sound difficult but actually this is a very simple recipe.If you find all the process difficult ,you can use store bought idiyappam flour.
Idiyappams looks great Padhu. I love them with any curry.
Super idiyappam, i love these…
One of my favorite breakfast. But never had it in these 3 years. When I go for my vacation this year will surely bring my Idiyappam press..Totally tempted !!! Love the stepwise pics..Would love to follow you. Thanks for visiting my blog. Hope to have you back !!!
Idiyappam sounds yummy,and tasty..where can we find idiyappam flour in andhra.or else can we use any other flour..
super & looks gr8!!
Yummy soft idiyappams..love the combo..veg stew looks too good.
Wow the Idiyappams look delicious. I always thought that making the sevai with just rice flour would be difficult to make as rice doesn't bind well.
I simply love it 🙂 my all time favorite :)Mom used to make a lot of varieties with this 🙂
Yuumy looking Idiappams.
Love idiyappam,..at any time..
perfect breakfast..my daughter is big fan of this..ur looks great padhu.
i so love idiyappam. thanks for the recipe. you inspired me to try my hands on it one of these days…:)
Wish you a Happy Rakshabandhan.
Idiappam looks fantastic, delicious and tempting. Lovely presentation.
this looks perfect and yum..once i had them at my frends place in india..but urs look too good !
Nice to know you have another version to serve the Idiyappam. In Malaysia, we call it as "putu mayam" and serve with palm sugar and coconut. Homemade sound healthy.
Very new to me..looks fantastic!!
Thanks for sharing dear!!
i'm drooling. it's been long long time had this.
Fresh Idiyappam, straight to heaven….i love them with fresh coconut milk with lots of sugar…infact an form of it 🙂
Idiyappam and stew – my favorite combination..Nice pcitures! Loved the lemon sevai too..
thanks for sharing padhu my fav too
I never tasted this dish..but want to taste it…looks very tempting…
It looks delicious… And easy to make and healthy also.. Perfect breakfast!
It looks delicious… And easy to make and healthy also.. Perfect breakfast!
My all time favorite,a light perfect breakfast!
lovely 🙂
hi padhu
which is the best iddiyappam maker to buy?the one u r using.
I AM FROM GUJARAT, INDIA. YOU KNOW WHAT WE DO TO THESE "Idiyappam" !! WE MAKE IT A LIL DIFFERENTLY AND THEN WE DRY IT FOR 2 DAYS UNDER SUN OR FAN.. THEN WE FRY IT !!!! THATS WHAT MY MOM DO !!! LOL“ ITS LIKE A FRYUM IN OUR REGION !! WE ALSO ADD TAPIOCA TO IT !!AND OURS ARE BIGGER STRINGS. MAY BE ITS A SISTER RECIPE !!!
Nice post. It helped 🙂
Nice recipe. I think this post wil put an end to the struggles 🙂
thank you dear i have to apply what i learnt from you so iam into the kitchen now thank you indeed have a nice day. eat healthy stay healthy…. bye Raj from vizag
i tried today it came very well padhu mam thanks for ur dish
I am having home made flour for idiyappam akka but the problem is idiyappam plate made up of some trees leaves(may be palm)which I got it from my native.Its only a plates with holes.how can I use this?
Do I need to knead a dough like chappathy?
Hi Madam,
I tried the idiyappam today. I have a doubt, My son want it as strings like noodles. When I made lemon sevai It all broke.Thank God he didnt cry. How to get a ong strings like Noodles to use fork and eat.
Hi padhu,
tried several recipe of yours. turned out awesome. Pls tell me how to loosen idiyappam after steaming it. bcoz the strings stick to each other.
Thank you so much Sangeetha for liking my recipes. You can easily loosen the idiyappam when it is cold. Allow it to cool before loosening it. Another suggestion is grease a little oil on the idli pan before making idiyappams.
Hi padu i felt difficut in pressing the idiyappam maker is there any problem in dough…. i am using indolin idiyappam maker that is problem
..i need lot of strength to press tel me plz easy way to press and any mistake in my dough
…
If the water is not enough, the dough will be tight and you will not be able to press. If there is too much water, you can press easily but the strings will break. So you have to find the right amount of water for your rice flour by trial and error. The quantity of water differs according to the quality of rice.
Hi padu, I tried making for my 9 mon old baby. But the strings were very hard. Dont know why? Mym mil started blaming that I roasted hence it went so. Please let me know where was d mistake.
If you do not roast it, the flour will get spoiled. The flour should be roasted on low flame.(take care not to over roast the flour)The secret to soft idiyappams lies in kneading of the idiyappam dough.The dough should be kneaded well when it is warm.
Hai.I have tried all of ur receipes..It came well.and I have a doubt?kindly make me clear…We all know the difference between idiyappam and sevai.I know the method of making idyappam.that is to make with readymade rice flour.but sevai means making idli's and squeeze out by sevai machine traditionally sandhavai.WHICH RICE I SHOULD USE FOR MAKING SEVAI?PACHARISI OR PULANGALARISI OR SAAPATU RICE..or any rice to be mixed?AND PULANGALARISI MEANS WHAT VARIETY?I need method of preparation.pls note I have tried all of these.but perfect taste doesn't come.kindly help me out.since I m trying to start a small scale buissness.but I don't able to get idea from others..
Thanks in advance..
Ramya gajendran
Thank you for liking my recipes. Regarding your doubt
For making sevai, you should use par boiled rice used for regular cooking (sapadu puzhungal arisi) .Soak for 5 hours. Grind it to a fine paste. Heat oil + little water and add the ground rice and cook until it leaves the sides of the pan. Make balls, steam cook the balls. Then squeeze out sevai using that sevai machine.(I will soon do a detailed post on how to make sevai) Finally you can do a variety of seasonings.
Hi Padhu, Thanks for the recipe. Can we also use store brought rice flour for making idiyappams?
Yes , you can use store bought idiyappam flour and not ordinary rice flour.
Dear Padhu, I have tried several times with only store brought idiyappam flour but for my surprise everytime I am not able to make idiyappams to flow out of the idiyappam press. Only kind of watery small dots are coming while pressing. What mistake I am making here?
You must have added more water.
Hi Padhu,
You are doing a great work. Next time I will try with adding water little by little and checking if it works.
Thank you,
Ragapriya
In the second method of making rice flour, do we still need to roast it before making the idiyappam..thank u so much for the awesome recipe..
For the second method, there is not need to roast it but you have to dry the flour well either in shade inside the house for a few days or in the sun. Sieve it and store it. Make sure there is no moisture in the flour before storing it otherwise it will get fungus.
Dear padhu
Thanks once again for the perfect measurement of idiyappam which came out very well for me..
I have a small question:
Consider my idly cooker can contain idiyappams made from 1 cup of rice flour and I knead it to 3 balls to be pressed.. For the first time to press, it becomes easier whereas from the next time it becomes harder to press..
I am using the same flour,but y does it comes easier initially and harder for the rest of the balls?
Kindly clarify my doubt…
Regards
I can understand. Keep the remaining 2 balls inside the idle cooker itself so that it will be warm. Then it will be easier for you to press.
I am Using the Bamboo Plates for making idiyappam…But most of the strings sticks to that plate after sewing.Is there any way for not sticking?
May be try greasing the plate with a little oil before steaming.
For the second method what type of boiled rice should be used
Any par boiled rice (pulungal arisi).
Can you add puli sevai receive pls..
I do not have a idiyappam press. Can i use murukku kuzhal with omapodi achu to make idiyappams? I m due to deliver my second child next week and was told to have idiyappam after delivery :). Pls let me know
Yes, you can use murukku kuzhal with omapodi achu to make idiyappams.
How many hours the wet rice should dry under shadow before grinding
I gently made idiyappam following the easy recipe, using rice flour. They turned out so good and its so easy to make.
While using parboiled and raw rice is that ok if we are grinding the rice and roast the mixture ? I can't find the flour mill here
If you do not have flour mill, make less quantity and grind it in mixie. Follow the same procedure. Use mavu arisi for best results.
Hi Padhi,
Thank you for this recipe. Can we make idiyappam with store bought puttu powder?
Use store bought idiyappam powder.
Hi mam, I prepared rice flour grinding in mill.. But idiyappam is very hard and it is breaking after cooking .. What may be the reason… Is it I have chose wrong rice or which rice would be perfect for idiyapam. I used raw rice…
Did you roast the rice flour till you get sandy consistency. Get rice specific for idiyappam. You can ask for idiyappam rice.
Can idiyappam Flore be made out of brown raw rice too..
Hi, Tried making this flour today. When steamed with this flour the colour is not bright white, instead pale white in colour. Is it due to roasting of the flour. But the idiyappam was very soft and nice
Color will be white only. May be you must have over roasted or maybe due to the quality of rice.
Hi padhu…
When i tried…I’m able to press the idiyappams using the murukku maker but after that the strings sticks to eack other. Where am i going wrong .?.i used home made idiyappam flour roasted and stored in bulk ..? Shd i have to roast every time once again before making the idiyappam..
You have to roast it once. That is enough but I feel you must have added too much water.You can cook it for few seconds. I will be uploading a video on how to make idiyappam soon on Padhuskitchen Youtube.
Hi Padu,your receipe is really interesting ,I have a doubt can we use both parboiled and raw rice together to make the same process.Thanks in advance
Idiyappam hard to press