Idiyappam also known as Nooputt (or Noolputtu)or string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Kerala, Sri Lanka, Tamil Nadu and southern areas of Karnataka (especially in the districts of Dakshina Kannada, Udupi and Kodagu) . 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”. Pronounced as e-di- ap-pam The dish is also, frequently, called noolappam or noolputtu from the Malayalam/Tamil/Kannada/Kodava word nool, meaning “string or thread”, especially in Kodagu. In coastal areas of Karnataka it is also termed semige.



Rice flour- 2 cups
Water- 2 and 3/4 th cup – 3 cups
Salt to taste
0il for greasing the Idli plates and the idiyappam press.


Heat water in a pan.
Take the rice flour in a big bowl.
Add salt to taste and mix well.
Grease the idli plate( or idiyappam plate) with little oil.
Grease the idiyappam press also with little oil and keep it ready.


When the water starts boiling vigorously, add it to the flour little by little while stirring continuously.
Take care as boiling water is being used.
A sticky dough will be formed. Grease your hand with very little oil and make a ball with the dough.


Fill the idiyappam press with the dough and press as strings on the greased Idli plates.



Arrange all the plates on the idli stand and steam in a cooker or steamer for 15 mins.
After 15 mins, switch off the flame. Allow the steam to subside. Remove the Idli plates from the cooker and gently transfer the steamed idiyappam to a plate.

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Serve the idiyappam hot with cardamom flavoured fresh coconut milk and a spicy stew 🙂



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Recipe link for Potato and carrot stew