IDIYAPPAM / NOOLPUTTU

Idiyappam also known as Semige or Semé da Addae in Tulu and string hoppers in English, is a traditional Sri Lankan and South Indian food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Tamil Nadu, Kerala, Sri Lanka and southern areas of Karnataka. It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil / Malayalam  words idi, meaning 'broken down', and appam, meaning "pancake".The dish is also, frequently, called noolappam or noolputtu from the Malayalam/Tamil/Kannada word nool, meaning "string or thread".  It is served with coconut milk dish called Rasayana. It is also a common breakfast item in Malaysia, where it is called putumayam, typically served with brown sugar and grated coconut.

INGREDIENTS:

Rice flour / Idiyappam flour - 1 cup

Water - 1 & 1/2 cup

Salt to taste

METHOD:

1. Boil water with 1/4 tsp of oil in a vessel. Switch off the flame as soon as you see one big bubble in the bottom of the vessel. Never allow to boil completely.

2. In a bowl, mix rice flour/ idiyappam flour and salt.

3. Pour the boiled water into the flour and stir till it makes a smooth dough.

4. Then make this dough into big balls and sneeze it through an idiyappam presser. Squeeze it onto the idiyappam stand and steam it.

5. After 5 minutes open it and serve it hot with Vegetable stew or Kadala curry or Kadala kurma.