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Idiyappam is a traditional Tamilnadu, Kerala and Srilankan breakfast or dinner served with sweetened coconut milk, veg stew or kadala (chickpea) curry. At our place, it’s usually for dinner or for brunch on weekends. Like Idli, this too has the healthiest way of cooking, steaming! The best part about Idiyappam other than few ingredients, simple procedure is we feel so light even after that few extra servings.

Here is an Updated picture, made it like how it is served authentically, earlier I used to make them like in picture below (in shape of idli)




The ingredients are simple: Rice flour, salt and water. A soft dough is made by mixing rice flour and salt with boiling water. Then pressed through a Idiyappam maker to make noodle like strings that is steamed and served.

Amazon sells the Idiyappam maker too, but it’s too pricey, rather get it from India. This is how it looks as well the link to purchase is attached, click here!

So after checking out the link above, You would have figured a Idiyappam maker is required, but we love Idiyappam so much that we decided to try it out using my thenkuzhal mould with a Sev/ommapodi mould to make Idiyappam. It is not meant for this purpose but with little more effort to press out the dough through the nozzle, we had perfect Idiyappam, just like how it is made back home.


Ingredients you will need:

1 & 1/2 cups rice Flour
1 tsp Salt or to taste
2 cups Water
2 tsp Sesame/Gingelly Oil


Bring water to boil. Remove from heat. Add salt, a tsp of oil and flour. Mix well.


When the mixture is still warm but not too hot to handle, rub a tsp of oil on the palm and knead to a soft dough. Keep the dough covered as they tend to dry soon.

Divide into small portions so that it can be put into the maker/press.

You can directly press into the Idli plates or on a banana leaf and steam for 5  minutes.

After few minutes take it out from the idli plate using a flat spoon and transfer it a wide plate and cover it with a thin damp cloth to keep it moist and to avoid drying. Repeat the process for the rest of the dough.

Serve with Sweetened coconut milk, Kadala Curry or potato stew.. recipes coming up!

Happy Cooking

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December 2017
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