Meal Prep · South Indian
Idiyappam
Light, fluffy, and steamed rice noodle strings – a classic South Indian breakfast.
Ingredients
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Step-by-step- Bring 1.5 cups of water to a rolling boil in a heavy-bottomed pan, adding salt and 1 tsp oil.
- Reduce the flame to low, add the roasted rice flour all at once, and stir continuously with a wooden spoon until it forms a lump and leaves the sides of the pan.
- Turn off the heat, cover the pan, and let it rest for 5-7 minutes. This allows the flour to cook in the residual heat.
- Transfer the slightly cooled dough to a large bowl. When it’s cool enough to handle, knead it gently for 2-3 minutes until smooth and pliable. If the dough is too dry, sprinkle a little hot water; if too sticky, add a tiny bit of rice flour.
- Grease idli plates or an idiyappam maker with a little oil. Load a portion of the dough into an idiyappam press (sevai maker).
- Press the dough directly onto the greased idli plates in circular motions to form noodle nests.
- Place the idli plates in a steamer and steam for 8-10 minutes on medium-high heat, or until the idiyappam are cooked through and firm to touch.
- Carefully remove the idiyappam from the plates using a spoon or spatula. Serve hot with your favorite accompaniments.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 40 g |
| Fat | 2 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover idiyappam in an airtight container in the refrigerator.
Freezer Up to 1 month
While not ideal for texture, you can freeze individual idiyappams on a tray until solid, then transfer to a freezer-safe bag. Thaw before reheating.
Reheat Steamer
Re-steam for 5-7 minutes until soft and warm. Microwaving can make them tough and chewy.
Chef’s Corner
- Always use good quality roasted rice flour for the best texture and ease of handling the dough.
- The water must be boiling when added to the flour; this helps to gelatinize the starch properly and makes the dough pliable.
- Do not over-steam the idiyappam, as it can make them tough and rubbery. They are usually done in 8-10 minutes per batch.
- Serve idiyappam hot with traditional accompaniments like coconut chutney, vegetable stew, kurma, or a sweet coconut milk.
