sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.


Oats Chicken Mughlai

Oats Chicken Mughlai

Oats Chicken Mughlai is from ancient times of mughal cuisines with blend of spices and me...


Sagoti Chicken Malvani

Traditional Malvani style of cooking chicken curry in a spicy Malvani gravy. Its a very f...


Tava Jeera Cookies

Jeera biscuits has the little sweet and salty taste which is very refreshing with a cup o...


Kaju Sweet

Kaju sweet is an Indian subcontinent dessert. Kaju literally means cashew nuts and it is ...


Baked Masala Papdi

Papdis are crisp, small flour crackers or pooris laced with either carom or cumin seeds o...


Panner Dingiri Masala

Paneer dingiri recipe is a delicious combination of paneer and mushrooms, simmered in a t...

Idiyappam Recipe, How To Make Idiyappam Recipe

Idiyappam is a popular string hoppers culinary speciality from the south Indian cuisine especially in Tamil Nadu, Kerala and Coastal areas of Karnataka.


Idiyappam is a popular string hoppers culinary speciality from the south Indian cuisin... Read More..

About Recipe

How to make Idiyappam

(81 ratings)
100 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Author : Vahchef
Main Ingredient : Rice flour
Servings : 4 persons
Published date : February 11, 2019

Ingredients used in Idiyappam
• Oil - 2 teaspoons.
• Water - as required.
• Salt - to taste.
• Rice flour - 2 cups.
  • Take a pan add water, salt, oil, let the water boil once it is boiling switch off the flame and put the flour, keep mixing to make a dough not very soft dough.
  • Once the dough is ready,take press put the mixture into it and then take idli pan apply theoil and press the mixture as shown in the video repeat the same.
  • Now steam it for 7-10 minutes.

Serve with stew, chicken gravy or grated coconut.

Cooking with images



Idiyappam is a popular string hoppers culinary speciality from the south Indian cuisine especially in Tamil Nadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka and called as noolappam or noolputtu which means strings, but commonly known as Idiyappam. This dish is called as Semige in coastal areas of Karnataka. Idiyappam is made of rice flour or wheat flour, salt and water. It is generally served as the main course for breakfast or dinner together with avial, spicy curry either made of mixed vegetables, egg, fish or stews made with either meat or chicken curry and coconut chutney.

Idiyappam is also served with sweetened coconut milk in the Malabar region of Kerala. This is not usually served for lunch. Using wheat flour gives it a brownish hue. Idiyappam is one simple dish and is prepared often at many south Indian households for breakfast or dinner. It takes less time to prepare and very tasty to eat. Idiyappam and Stew or Idiyappam and Chicken curry are the best combo and taste amazing. The Idiyappam as tastes bland eating plain compliments well with the spicy stew or any curry. Normally Idiyappam is prepared from home-made rice flour.

To prepare the homemade rice flour, soak 2 to 3 cups of raw rice four hours. Drain the water completely. Put it in a mixie in batches and grind to fine powder. Put this powder in a large kadai and fry on medium flame till the moisture evaporates and when you touch the flour, it should not stick to your hand.

Cool it and sieve it. You can store this flour and use it for preparing idiyappam. Nowadays readymade Idiyappam flour is readily available in most of the super markets. Idiyappam is a very light dish and can be had with sweet or spicy side dishes.

For preparing homemade Idiyappam, firstly add some water in a pan. Add little salt and a tablespoon of oil. When the water comes to a boiling point, switch off the heat and add the rice flour stirring continuously. Knead this mixture to form a dough, but not too soft dough.

Lightly grease the iddiappam press mould (or sev maker mould) and put in one portion of the dough. Press out the dough to form small circular mounds onto each of the iddiappam stands. Steam the idiyappams in a pressure cooker for about 10 minutes till done, without the weight.

An idli stand is a good substitute for the iddiappam stands. This is the recipe of a plain Idiyappam. Serve hot with stew, avial etc. In Kerala, this dish is traditionally cooked by pressing down the dough onto the banana leaves and then steamed.

Then these are placed in a steamer and cooked till done. This can be served with sugar or honey and fresh grated coconut or with spicy dishes like egg curry or any other spicy dish.



To try out this classic south Indian delicacy do check out the recipe at:

Rice flour is a staple food in Southeast Asia, Japan and southern India. Mostly all types of rice flour are high in protein but the brown rice flour has higher level of Vitamin B, iron and fiber than white rice flour as bran is included in it. Since rice flour contains no gluten, it is beneficial for people who cannot tolerate gluten in their diets because of a severe allergic reaction (celiac disease). Rice flour is a suitable and healthy replacement for wheat flour if you maintain a gluten-free diet. Rice flour is high in protein.

Brown rice contains more fiber than does white due to the husk. Substituting brown rice flour for wheat may help with weight loss -- a diet rich in fiber helps you feel fuller and reduces hunger. By adding more fiber to your daily meal plan with rice flour, you may lower your risk for developing some medical conditions, such as colon diseases, type-2 diabetes and hypertension.




Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

Santha Shaktidharan Posted on Fri Oct 12 2012

using dry rice powder makes tahe idyappam very soft and it is very difficult to remove in shapefrom the vessel why ?

Reply 0 - Replies
profile image

Amitha Vijay MG Posted on Sun Oct 14 2012

Superb!!! The way we do is we boil the rice flour mixed with water and make them in cylinder shapes and put them in hot boiling water. Once it is boiled the cylinders come on top of the hot water. That is when we remove it out and make Idiyappam.

Reply 0 - Replies
profile image

jayshree Shah Posted on Fri Nov 09 2012

Any rice can use?

Reply 0 - Replies
profile image

Ira Thapa Posted on Thu Nov 15 2012

"these ones dont have holes !! My wife should throw them and get new ones ! " OMG YOU ARE SO ADORABLE AND FUNNY !!! :D :)

Reply 0 - Replies
profile image

i of the Tiger Posted on Tue Nov 20 2012

It depends on how long you want to keep it out. You may want to put it in a closed vessel. When needed, just put a most paper towel on it and microwave it for ten seconds per piece.

Reply 0 - Replies
profile image

Praveen J Posted on Thu Jan 03 2013

what rice to be used for making the rice flour...either normal rice or idly rice??? please confirm

Reply 0 - Replies
profile image

sandy wee Posted on Sun Jan 27 2013

I liked to eat it with coconout and sugar..

Reply 0 - Replies
profile image

Dilip Varma Posted on Sat Mar 02 2013

Sorry Don't think so. Dosa and Iddly yes, but not these. These became much later. I am fifty now and could not get these in most places in TN when I was a boy visiting TN. Same with Kerala Parattha

Reply 0 - Replies
profile image

Ramani S V Posted on Sat Mar 02 2013

I am also fifty now and I was eating these things right from my childhood. Initially these were available down south and became popular in cities later. From the name itself you can (Idiyappam, appam) denotes these are tamil words. These are househol

Reply 0 - Replies
profile image

Jasi Jab Posted on Sat Mar 09 2013

with the sweet coconut milk try mushing bananas with , it great

Reply 0 - Replies
profile image

lester chua Posted on Tue Mar 12 2013

can I use a portable pasta maker machine used to make spaghetti?

Reply 0 - Replies
profile image

Meenakshi Iyer Posted on Tue Mar 12 2013

Varevah! It was a total flop, me, a keralite, have made this umpteen times in the good old method, but this was a terrible failure, am sorry to tell you

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter