Noodle Idli | Idiyappam

My nephew and I love noodle forms...be it vermicelli, sevai, spaghetti, or idiyappams! So dearest Amma quite often pampers us with delicacies made in noodle shape string hoppers! This is traditionally called as Idiyappams, but my nephew fondly calls them as Noodle Idlis...

Ingredients:

3 cups Idiyappam Flour

4 cups Water

To grease Idli moulds, Oil

To taste, Salt

Method:

• In a non-stick pan, add the water and salt. 
• When the water becomes hot (not boiling), reduce the flame to medium and fold in the Idiyappam flour slowly, stirring continuously to ensure no lumps are formed.
• The entire flour will mix well and get together to become a dough. Switch off the gas.
• Let the Idiyappam dough become a bit cool. It should be just warm that you can knead the dough well to make a smooth dough. 
• Grease the normal Idli Moulds and keep aside.
• Add a portion of this smooth dough into the Idiyappam press and squeeze out into the Idli moulds enough to fill the moulds. 
• Steam the Noodle Idlis in a pressure cooker for  minutes without the whistle. 
• Serve these Noodle Idlis with Kadala Curry | Thenga Chutney | Ginger Raita | Elaichi flavoured Coconut Milk.

Today we relished it with Kadala Curry.

Hope you enjoy this wonderful breakfast option! Do share your experience with us!

We have used:

1. Nirapara's Idiyappam Powder | Doublehorse's Idiyappam powder can also be used

2. Til Sona Oil - Sesame Oil

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.