Authentic Idiyappam Recipe – Steamed Rice Noodle Cakes

Last Updated on 4 months by Neha Deshmukh

Authentic Idiyappam Recipe – Steamed Rice Noodle Cakes

Okay, let’s be real. Idiyappam (pronounced ee-dee-yah-pahm) is comfort on a plate. These delicate, string-hopper cakes are a South Indian breakfast staple, and honestly, once you learn to make them, you’ll be hooked! I remember the first time I tried making these – it took a couple of attempts to get the dough right, but the reward? Totally worth it. Let’s dive in and I’ll show you how to make perfect, fluffy idiyappam at home.

Why You’ll Love This Recipe

This idiyappam recipe is all about simplicity and flavour. It’s surprisingly easy once you get the hang of it, and the result is a light, subtly sweet, and incredibly satisfying dish. Perfect for a weekend brunch, a festive breakfast, or even a light dinner. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create these delightful rice noodle cakes:

• 1.5 cups Roasted Rice Flour (approx. 180g)
• 1 ¼ – 1 ½ cups Boiling Water (300-360ml)
• ½ – ¾ cup Grated Coconut (approx. 50-75g)
• Salt to taste (start with ½ tsp, approx. 3g)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Roasted Rice Flour: This is key. Don’t try to substitute with regular rice flour – it won’t have the same texture. You can find it at most Indian grocery stores, or online. Roasting the rice flour gives idiyappam its unique flavour and texture.
• Coconut: Freshly grated coconut is amazing if you can get it! It adds a lovely sweetness and aroma. But, desiccated coconut works perfectly well too – just make sure it’s unsweetened. My grandmother always used freshly grated coconut, and I try to follow suit whenever possible.
• Salt: Salt levels are a bit of a personal preference. Some regions in South India like a more pronounced salty flavour, while others prefer it subtle. Start with ½ teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the roasted rice flour and salt.
2. Now, carefully pour in the boiling water, a little at a time, while stirring constantly with a wooden spatula. Be careful – it will splatter!
3. Keep stirring until a dough starts to form. It will be quite hot initially, so be patient.
4. Once it’s cool enough to handle, knead the dough with your hands until it’s smooth and non-sticky. This takes a bit of effort, but it’s worth it! If it’s too dry, add a tiny bit more boiling water. If it’s too wet, add a sprinkle of rice flour.
5. Cover the dough with a damp cloth to prevent it from drying out.
6. Grease your idli molds (or banana leaves – traditional, but molds are easier!). Sprinkle a little grated coconut over the greased surfaces. This prevents sticking and adds extra flavour.
7. Fill your idiyappam press with a portion of the dough. Press the dough into circular nests onto the prepared molds. Don’t overfill them!
8. Steam in a preheated steamer for 7-9 minutes on medium-high heat. You’ll know they’re ready when they look translucent and fluffy.
9. Let them rest for 1-2 minutes before gently removing them from the molds. Serve hot!

Expert Tips

• Hot Water is Crucial: Using boiling water is essential for getting the right dough consistency.
• Don’t Overknead: Overkneading can make the idiyappam tough. Just knead until smooth.
• Steamer Prep: Make sure your steamer is properly preheated before you start steaming.
• Gentle Removal: Use a spoon or spatula to gently loosen the idiyappam from the molds.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure you aren’t greasing the molds with ghee (clarified butter). Use coconut oil or another plant-based oil instead.
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: For a hint of colour and flavour, add a pinch of turmeric powder (about ¼ teaspoon) to the dough.
• Festival Adaptations: Idiyappam is often served during Onam (Kerala) and Ganesh Chaturthi. My family always makes a big batch for Onam!

Serving Suggestions

Idiyappam is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a flavourful vegetable curry (like potato masala or chickpea curry)
• With a sweet coconut-sugar mixture (a classic!)
• With a spicy chicken or mutton stew
• Simply with a dollop of ghee and a sprinkle of grated coconut.

Storage Instructions

Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming them again for a few minutes, or microwave with a splash of water. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of rice flour is best for idiyappam? Roasted rice flour is a must! It gives idiyappam its unique texture and flavour.
• Can I make the dough ahead of time? You can, but it’s best to make it shortly before steaming. If you do make it ahead, keep it covered with a damp cloth and use it within a few hours.
• How do I prevent the idiyappam from sticking to the molds? Generously grease the molds and sprinkle with grated coconut.
• What is the best way to steam idiyappam? Use a steamer with a tight-fitting lid. Ensure the water is boiling before you start steaming.
• Can I use a different type of steamer? Yes, you can use an electric steamer or even a makeshift steamer using a pot and a steaming rack. Just make sure the steam can circulate properly.