Idiyappam Recipe - Noolappam Recipe - String Hoppers Recipe

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It was a part of the 2009 menu and it’s a popular, healthy culinary specialty from the south Indian. Idiyappam noodles are also sometimes called string hoppers. Idiayappam /String hoppers are generally hand formed and hand pressed. The dough used for idiyappam is made of salted water, oil and roasted rice flour. Formed dough is pressed into thin bunches of noodles using a tool called an idiyappam presser/mould. The pressed noodle bunches are then steamed.These white rice noodles are often served on a large platter alongside an array of flavorful side dishes like Vegetable KurmaIshtoo/StewEgg Rost or any Spicy Veg or Non-Veg Curries . 

I was a huge fan of this while growing up; at my home my amma/mom makes this quite often for breakfast or dinner with  Ishtoo/Stew. Amma always used to make it from the scratch, the traditional method;  she soak rice, grind it to a fine smooth paste and stir in low flame continuously till it forms a lump or thick dough, thought it's time consuming it's worth the effort, but to make the process easy, we can make with store bought rice powder. So here I am sharing both the methods...Yes you guessed it right, I prefer the first method, as I find it very easy :-) Hope you all will enjoy this classic South Indian Breakfast as much as we do! 

Recipe for Idiyappam /Noolappam /String Hoppers /Rice Noodles
Preparation Time : 10 minute (If it's traditonal method then, soaking time : 2 hrs)
Cooking Time : 10-15 minutes
Serves : 4-6

Method : 1 (Easy Method)

Ingredients :

Idiappam powder/Fine Rice Flour (roasted) : 2 cups (I normally use doublehorse or niraparra, if you can get Idiappam podi/powder that wi ll be the best or you can prepare the rice flour at home,wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely.Grind it to a fine powder and dry roast it).
Boiling water : 2 cups (approximately)
Salt to taste
Fresh Grated Coconut : 1/2 cup
Coconut milk /Thenga pal : 1 tbsp (Optional)
Coconut Oil or Cooking oil /Ghee : 1 tsp


How to make Idiyappam - Noolappam - String Hoppers :

1. Boil water in a deep bottom pan, add salt to taste and coconut oil/ghee into it.
2. Pour the boiled water little by little to the rice flour, stirring throughly until to a smooth dough.
3. Using spoon mix well. Cover and keep aside for 10 mins and cool it.
4. When the dough is little warm and easier to handle.
5. Knead well with your hand into a smooth dough, adding coconut mill; knead into a soft but firm dough, adding some more warm water if necessary.
6. Lightly grease the idiappam press and the idiyappam stand or idli mould to prevent sticking.
7. Sprinkle a little coconut on each idli mould.
8. Fill the dough into the idappam press close the lid and squeeze the dough onto the idiyappm stand or idli plates in a circular motion.
9. Sprinkle some more coconut on top.
10. Steam for 10-15 mins till done, allow it to cool for a while and carefully remove the idiappams to a serving bowl.
11. Serve hot with coconut milk and sugar or Ishtoo/Stew.or Egg Rost or any Spicy Veg or Non-Veg Curries as you like :) Enjoy!

Method : 2 (Idiyappam from the Scratch)

Ingredients : 

Raw Rice /Pachari : 2 cup (soaked for 2 hrs)
Salt to taste
Fresh Grated Coconut /Thenga Chirakiyathu : 1 cup
Coconut milk /Thenga pal : 1 tbsp (Optional)
Oil / Ghee  : 1 tsp

Learn How to make Idiyappam - Noolappam - String Hoppers :

1. Wash and grind soaked raw rice/pachari to a very smooth paste with salt to a pouring consistency by adding water as needed. (Note : Consistency should be like thick dosa batter.)
2. Heat a tawa or non stick pan, add this grounded batter and stir in low flame continuously till it forms a lump or thick dough and when mixture starts to leave its sides. Remove from the fire; cover and keep aside for 10 mins and cool it. (Note :  Keep stirring continuously else lumps will form. If you feel difficult tostir continuously switch off the flame and mix well and switch on the flame and mix well do this process till mixtures leaves the sides.) 
3. When the dough is little warm and easier to handle.
4. Knead well with your hand into a smooth dough, adding coconut milk; knead into a soft but firm dough, adding some more warm water if necessary.
5. Lightly grease the idiappam press and the idiyappam stand or use idli mould to prevent sticking.
6. Sprinkle a little coconut on each idli mould.
8. Fill the dough into the idappam press close the lid and squeeze the dough onto the idiyappam stand or idli plates in a circular motion.
9. Sprinkle some grated coconut on top.
10. Steam for 8-10 mins or till it's done, allow it to cool for a while and carefully remove the idiappams to a serving bowl.
11. Serve hot with coconut milk and sugar or Ishtoo/Stew or Egg Rost or any Spicy Veg or Non-Veg Curries as you like :) Enjoy!

Notes : 
  • Using little coconut milk helps to get white and tasty soft textured idiyappam/noolappam.
  • If you prefer doing traditional method, then don't forget  to stir the batter continuously; else lumps will form. If you feel difficult to stir continuously; switch off the flame and mix well and switch on the flame and mix well, do this process till mixtures leaves the sides.


Click here for more Breakfast recipes  


Happy Cooking!
Sangeetha

12 comments:

  1. wow i love it with just sugar...can i have a plateful pls...

    ReplyDelete
  2. They look great!!

    ReplyDelete
  3. drool drool my favourite too. reminds me of my childhood

    ReplyDelete
  4. Love this... can have any time. Please do link to my event...


    Ongoing Event : Healthy Diet - Breakfast

    ReplyDelete
  5. hi sangeetha,
    i tried the noolappam and it came out really well.thank you very much.i really admire the way you explain each recipe ,which is very helpful.thanks once again.

    ReplyDelete
  6. hi sangeetha,
    i tried the noolappam and it came out really well.thank you for posting it.you have a wonderful way of explaining each recipe.thanks a lot ................

    ReplyDelete
    Replies
    1. Hi Renju, Your very welcome! I’m so happy to hear that they turned out so well for you!:-). The one thing I love about this dish, it’s very simple enough for kids yet delicious enough for adults. I hope you do try more of my recipes. Thanks for sharing your feedback!

      Cheers!
      Sangeetha

      Delete
  7. hi sangeetha,once again thank you for this recipe.I never thought of making noolappam so easy.thankssssssss
    renju

    ReplyDelete
  8. hi sangeetha,

    for the basic method , can I use a wet grinder to prepare the batter?

    ReplyDelete
    Replies
    1. Hi Unni, Sorry for delayed reply! Yes you can.

      Sangeetha

      Delete
  9. I tries this . But idiappam is like an elastic rubber-band. what could be wrong? could you advise me?

    ReplyDelete
    Replies
    1. Hi Unni, I wish I had the exact answer but all I can give you is my best guess and opinion on what I’d try. . I would recommend trying pouring coconut oil into the idiyappam dough,that gives a soft texture.Hopefully that helps!

      Cheers!
      Sangeetha

      Delete

It was wonderful having you here :-) Thanks for taking time to leave your feedback. Your words are my inspiration!

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