Idiyappam (Nool Puttu)

Idiyappam / Nool Puttu / String Hoppers

Once, not a very long time ago, I used to think cooking and eating is just a duty in life. But now, my thinking has changed so much. 

Cooking is really an art. One can be really creative in the kitchen and it can give you peace of mind and make you happy if you really start liking it. 

   Now, what can I say about eating!! It is not the quantity but the quality is what matters. One should go out and try different cusine and varieties and exotic dishes. When we eat, we should try to enjoy the food. Eating should be a pleasurable experience.  If we focus on the actual experience of eating and pay attention to the taste, texture, aroma and appearance of the food we eat, we will be satisfied more at the end of the meal and will avoid over-eating.

   Oops. Too much gyan :) It all started with the look and the texture of the idiyappam. It made me write an essay on the art of cooking and eating :) . Really, this dish looks so beautiful and trust me, with little practice, anyone can make it. The secret lies in the consistency of the dough and thats all to it. Also, it should be eaten before it gets cold. If you keep for long after cooking, it would become dry. So, sometimes it is better to close it with a clean and damp cloth to prevent it from drying. It can be had with sugar and coconut milk(if you like sweet taste). Else, it is good to eat with Potato Stew. For non vegetarians or eggitarians, you can have it with chicken curry or egg curry.

Ok, now to the recipe.

Ingredients

• Rice flour - 2 cups
• Boiling water - 2 and 1/4  cups
• salt - as per taste
• grated coconut - 1/4 cup (optional)

Preparation

• Sieve the rice flour and dry roast it for around 10 minutes in low flame
• Boil the water.
• Take the rice flour in a pan and add 2 cups of boiled water to the flour. Mix it thoroughly with the back of a ladle. Leave it aside for 5 minutes till the heat reduces a little.
• Oil the idly plates inside and out.

• Once the flour is hot enough to handle with your hands, knead it to a dough. Add one or two tablespoons of hot water, if you feel the dough is very tight to knead.

• Take a large ball of dough and place it in the idiyappam maker.
• Now, close the lid and press it or rotate it as per your idiyappam maker directions. Mine is a rotating one.
• Rotate your hands slightly when you are rotating the handle so that the idiyappam falls in round shape inside the idly mould.

• If desired, you can add a little grated coconut to the greased idli plate before filling up with the dough.
• Fill up all the idly moulds and steam it in pressure cooker for around 10 minutes. 

• Check it once in a while.Do not let it cook more than required, else the idiyappam will become rubbery.
• Once done, remove the plates and transfer them to serving bowl.
• Serve it hot with Potato stew or egg curry or chicken curry.