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Tasty traditional dish in kerala cuisine using rice flour
Published On: 01 Aug 2013
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
Bengali: Laban / Noone
For preparing idiyappam/nool puttu, first fry the rice powder till it turns into golden colour. Once done, set it aside to cool.
Scrape coconut and keep aside.
Thereafter, mix the rice powder with required quantity of salt and warm water. Make a thick paste with it and keep it separate.
The paste needs to be put in the compartments of an idly maker/vessel using a jalebi/murukku maker which has small holes at the end(as shown near the paste in the picture below).
Apply some oil(coconut oil or any refined oil) with a clean cloth or cotton in the compartments of the idly maker. Fill half of the rice mix into these compartments using the jalebi/murukku maker as shown in the picture below.
Then put some grated coconut on top of each mix in the compartments as shown below(if needed, some sugar can also be added along with the coconut to make sweet puttu).7)After adding the coconut, add some more rice mix using the jalebi/murukku maker so that the coconut gets sandwiched between two layers of rice mix. Please note that thinner the thickness of the rice threads, the softer the idiyappam will be.
Cook the idiyappam in the idly maker/vessel for about 20 minutes and when it is cooked well, put off the stove and transfer the idiyappam to another vessel/hot case.
Idiyappam/nool puttu can be served with banana or some side dish like moong dal curry, vegetable kurma or egg curry. This is a very good nutritional, digestive break-fast/dinner dish for adults and children as well.
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