Idyappam is a traditional Sri lankan and South Indian specialty consisting of rice flour that is squeezed into a press to form thin noodles, that are then steamed before being served. Idyappam is an oil free dish considered as healthy breakfast.
The name idiyappam derives from the Tamil words idi, meaning “broken down”, and appam, meaning “pancake”.
Idyapam goes well with Korma or any vegetable stew.
I have shared step by step method to prepare a healthy recipe with a detailed pictures below.
In a mixing pan add sieve rice flour add salt.
In a vessel boil water, add the hot water to the rice flour stir well in a spoon.
Allow it to cool and knead the dough. Divide the dough into small portions.
The idiyappam dough is then pressed through a wooden or metal press which has holes at the bottom, to create long stringy noodles. The noodles are squeezed out in a circular pattern onto a steamer basket or mat.
Place the mats into the steamer, over a wok on medium/high heat with boiling water until idiyappam is fully cooked, about 10 _ 15 minutes.
Serve hot with Korma or any gravy of your choice.
- 2 cups rice flour
- 2 1/4 cups water
- Salt as needed
- In a mixing pan add rice flour and salt.
- In another pan boil water add the hot water to the rice flour stir gently.
- Allow them to cool. Knead the soft dough. Divide the dough into small portions. Cover the dough with the napkins, so they don’t dry out.
- Place the dough in a noodle press or string hoppers press press them in a concentric round circle.
- In a wide bottom pan add 2 _3 cups of water. Place a plate or stand arrange the mats in a wok cover the lid cook on a medium flame for 15 minutes.
- Remove the idiyappam from the mats Serve hot with your favorite gravy.