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Main Course

Idiyappam(Nool Puttu)

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 5 servings

3 cup Rice powder
2 cup Coconut — grated
Salt, to taste

Preparation

Step 1
For preparing idiyappam/nool puttu, first fry the rice powder till it turns into golden colour. Once done, set it aside to cool.
Step 2
Scrape coconut and set aside.
Step 3
Thereafter, mix the rice powder with required quantity of salt and warm water. Make a thick paste like dough with it and keep it separate.
Step 4
Apply some oil (coconut oil or any refined oil) with a clean cloth or cotton in the compartments of the idly maker. The dough needs to be put into the murukku maker and pressed out as rice noodles into the compartments of idly maker.
Step 5
Fill half of the rice noodle into these compartments using the jalebi/murukku maker below.
Step 6
Then put some grated coconut on top of each mix in the compartments as shown below(if needed, some sugar can also be added along with the coconut to make sweet puttu). After adding the coconut, add some more rice noodle on top using the jalebi/murukku maker so that the coconut gets sandwiched between two layers of rice mix. Please note that thinner the thickness of the rice threads, the softer the idiyappam will be.
Step 7
Cook the idiyappam in the idly maker/vessel for about 10 minutes and when it is cooked well, turn off the heat and transfer the idiyappam to another vessel/hot case.
Step 8
Idiyappam/nool puttu can be served with any side dish like moong dal curry, vegetable kurma or egg curry. This is a very good nutritional and digestive breakfast/dinner dish for adults and children as well.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Idiyappam(Nool Puttu)

Ingredientsfor 5 servings

3 cup Rice powder
2 cup Coconut — grated
Salt, to taste

Preparation

Step 1
For preparing idiyappam/nool puttu, first fry the rice powder till it turns into golden colour. Once done, set it aside to cool.
Step 2
Scrape coconut and set aside.
Step 3
Thereafter, mix the rice powder with required quantity of salt and warm water. Make a thick paste like dough with it and keep it separate.
Step 4
Apply some oil (coconut oil or any refined oil) with a clean cloth or cotton in the compartments of the idly maker. The dough needs to be put into the murukku maker and pressed out as rice noodles into the compartments of idly maker.
Step 5
Fill half of the rice noodle into these compartments using the jalebi/murukku maker below.
Step 6
Then put some grated coconut on top of each mix in the compartments as shown below(if needed, some sugar can also be added along with the coconut to make sweet puttu). After adding the coconut, add some more rice noodle on top using the jalebi/murukku maker so that the coconut gets sandwiched between two layers of rice mix. Please note that thinner the thickness of the rice threads, the softer the idiyappam will be.
Step 7
Cook the idiyappam in the idly maker/vessel for about 10 minutes and when it is cooked well, turn off the heat and transfer the idiyappam to another vessel/hot case.
Step 8
Idiyappam/nool puttu can be served with any side dish like moong dal curry, vegetable kurma or egg curry. This is a very good nutritional and digestive breakfast/dinner dish for adults and children as well.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.