1. Lightly fry the rice flour in a skillet without any oil.  Remove.

2. Combine the flour, salt and oil to a large bowl. Slowly stir in the hot water, a bit at a time, to form the dough. When the dough has cooled enough to work by hand, knead the dough until it is even and thick. Divide the dough into lemon-sized balls.

3. Spray some oil into an Idli mold. Using half of the coconut, sprinkle each hole in the Idli mold with a bit of grated coconut. 

4. Insert the disc with the smallest holes into the noodle press. Lightly oil the inside of the pasta press and insert one piece of dough into the press. Extrude the noodles out of the press using a small circular motion over the Idli mold to make small mounds of noodles. Sprinkle each mound with a bit of coconut. 

5. Put the noodles into a steamer and steam the noodles for 5 to 10 minutes then transfer to a plate.


- Serve with Malabar Egg Curry or your favorite spicy curry and Coconut Chutney.


1 cup rice flour

1/2 tsp salt

1/2 tsp oil

3/4-1 cup boiling water

1/2 cup coconut, grated

Iddyappam [SOUTH INDIAN RICE recipe]

Noolputtu (in Malayalam) or Idiyappam (in Tamil) is a side dish served instead of rice with a curry since it doesn’t have any seasonings or spices. It makes a beautiful presentation when served.  Some call this dish String Hoppers for fun. I love to serve it with Malabar Egg Curry.