What comes to your mind first, when you think of South Indian breakfast? Is it Idli, Dosa and the likes? I sometimes think Idli and Dosa enjoy a cult status. Btw, I do not have any problem with those items. In fact, when we go out for Indian breakfast we end up having Mini tiffin which has the whole works. I sometimes wonder why our Appam, Idiyappam and Puttu dont share the lime light with their South Indian Superstar counterparts? What can be the reason, you’ve any idea? Well, I’m stuck! I cant find any reason or is it that i dont want to accept the fact that my fav items arent popular?
I’m a true blue Mallu (as they call it these days) first and foremost when it comes to food tastes. I cant imagine myself cooking without coconut on a daily basis. Ok, let me clarify.. May be I can cook without Coconut, but I dont want to do that. I do get mails regularly asking for more recipes without Coconut, saying how it’s not good for health. I look around and take a count of people whom I know who use coconut regularly, be it coconut milk, coconut oil and still living a healthy long life and I’m stumped! So is coconut the culprit? I really dont know! But at the same time, let me also say this… Common sense tells us anything in abundance is not good and that applies to our Coconut too.
Ok, now I really dont know how we got deviated to the topic of Coconut and it’s pros and cons when we really want to talk about Idiyappam. So.. Idiyappam or Nool Puttu, as they call in some places, is one of my fav breakfast items! I love the fact that just like Puttu, Appam etc; Idiyappam also absorbs the flavour of the side dish it’s served with and the whole combo is a delicious experience.
These days Idiyappam is made with brown rice flour and mostly without coconut citing health reasons. Let me tell you something… if you want to taste the real deal you go for the white rice flour Idiyappam with coconut, there is no comparison between the white n brown one, at least in my opinion. At home we usually add some sugar to the coconut and add to Idiyappam. I really love it… you can actually taste sweet juicy coconut, just thinking about it makes my mouth water, sigh!
Here’s a list of side dishes that pairs well with Idiyappam.
Veg side dishes for Idiyappam: Green peas masala, Veg Stew, Kadala curry
Egg side dishes: Egg roast, Egg potato curry, Scrambled egg curry, Egg and Peas Kurma
Non veg side dishes: Chicken mappas, Restaurant style chicken curry, Chicken stew, Nadan beef curry, Fish molly
Here you go with the step by step pictures…
Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough… 
Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough… 
Cover the dough with a wet cloth. Take small portions of dough and shape into a log and place it in the presser… 
Press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves. Steam for 7-9 mins on medium – high flame… 
- Roasted rice flour – 1.5 cups
- Boiling water – 1¼ – 1½ cups
- Grated coconut – ½ – ¾ cup
- Salt
- Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
- Grease the top and bottom of idli moulds (refer notes). Sprinkle the grated coconut on these moulds.Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.
- Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium – high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with any curry of your choice.
Make sure that you keep the dough covered with a wet cloth all the time, it prevents the dough from drying out. If the dough is too tight, it would be difficult to press it.
I usually put grated coconut as a stuffing between the Idiyappams. You can also add some sugar to coconut and use that. Make sure that you grease the bottom of the idli moulds as well, it will prevent the Idiyappam from sticking if multiple idli moulds are used at a time. You can grease the idli moulds with coconut or any vegetable oil.
Make sure you use the dame flame throughout while steaming. I usually cook the idiyappams for 8 mins.
You can make this in advance and store in an airtight container in fridge for 2-3 days. Drizzle some water on refrigerated Indiyappam and microwave for 30-40 seconds before serving it.