Name: Kerala Idiyappams/ Nool Pottu.... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Rice flour 1 cup; Hot water 1 1/2 cups; Salt 1/2 tsp; Grated Coconut 1/2 cup

ABOUT Kerala Idiyappams/ Nool Pottu.... RECIPE

A famous breakfast recipe from Kerala, this one is for sure a yummy one. It is traditionally served with veg korma or veg stew or jaggery sweetened coconut milk. Whichever way you serve it, it is equally yummy. Basically these are rice flour sevaiyan or sevai. Made with a murukku maker or a stringhopper, these are a must try ones.

Instructions

To start with, roast the flour slightly for 3 to 4 minutes on a low flame..
Do not roast it too much.
It should not change colour too.
Simultaneously heat water in a idli cooker or a big vessel.
Grease the idli plates or if banana leaf is available, cut small pieces and place in each depression of the idli plate.
Heat about 1 1/2 cups of water.
Do not allow it to come to a rolling bowl.
As soon as it starts bubbling, switch off the gas.
In a bowl, add roasted rice flour and salt.
To this , add hot water and mix with a spatula.
When the heat can be handled, use your hands to knead the dough.
It should be a smooth dough.
Use some water if it appears dry.
Use a string hopper with small hole attachment for making the idiyappams.
Divide the dough into two parts.
Cover it with a cloth to prevent it from drying.
Make concentric circles in a clockwise motion in each depression of the idli plate.
Steam them for 12 to 15 minutes.
Serve hot with grated coconut sprinkled on top
I served it with tawa chicken.
Keep them warm in a casserole.

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