When Valli’s mail came for the themes for this month’s Blogging Marathon #94 and my eyes fell on “Meals within 30 minutes”, I really wanted to do it. I am currently building up my “Under 30 Minutes” recipes on the blog and the theme was perfect for adding three more. I have chosen three recipes that fits into different courses, so that it doesn’t feel like you get only drinks within that time. 😀
The first one are Idiyappams or Nool Puttu, as we call it. “Nool” is thread, and definitely these are thread-like rice dumplings, steamed and served. I never realized how much my girls loved this till they literally ate my head asking to make it. I thought it was a really complicated process and would just ignore it. It was one Instagram story of Fami which prompted me to try these. I pulled up my car to the supermarket and got myself a pack of Idiyappam flour. OK, so what is the difference? Not much, but definitely different from rice flour meant for puttu, which will be course. Idiyappam flour is usually very silky rice flour, for which you can make thin pathiris too – please don’t ask, it is still pending to be done for the blog. 🙁 You can use packs that say “roasted rice flour”, they too work for this recipe.
So all you do, is to add almost equal amount of warm water – not cold, not hot, warm – to the flour and salt, and just bring it together. There is absolutely no need to knead. You don’t even have to add any oil to the dough. You simply press it into your press and shape it, steam it and it gets done! Even the ishtu that goes with it comes together in 30 minutes but I will keep that recipe for a later date, InShaAllah. I love having nool puttu with steamed plantains – it is so delicious and the most filling breakfast you can ever have! Off to this recipe…
PST: I never knew that Idiyappam was part of Sri Lankan cuisine and was surprised when it popped up while searching for recipes from that cuisine during my BM sometime ago (remember the Vattalappam post?).
Idiyappam/ Nool Puttu | String Hoppers
- 2 cups idiyappam flour
- 1/2 tsp salt
- 2 cups warm water
- Grated coconut as required
- Whisk together the flour and salt with your hand.
- Add warm water slowly into the flour and bring the flour together - you may not need the whole water. Just ensure that all the flour is moist and the dough sticks together. No need to knead.
- Boil water in your idli steamer. Grease the idli thattu.
- Take a portion of the dough and push into a press with the thin hole disc at the bottom. Close and push through the top into each hole to make a small round. Sprinkle coconut if using.
- Steam inside the idli steamer for 10 minutes. Take out into a hot pot.
- Serve hot with curry of choice, or just with sugar and boiled plantains!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#94.