This is quiet a regular dish at many South Indian families but being born and brought up in Maharashtrian family I had never even heard of it. Yeah, when we think of South Indian food, all we know is idli, dosa , sambhar , medu vada as we get these as street food in Mumbai. So, I saw this dish on one of the cooking shows two- three years ago and it got stamped on my mind. I didn’t know when I would make it but I used to drool over the image I saw on TV many times. So finally, on one good morning I decided to make this, quiet an impulsive decision. Since, it does not require any fermentation or grinding, there was nothing to stop me today. Hahaha, jokes apart, I was happy that it really came out well in first attempt. (And I did hurt my fingers with that sharp edged ricing machine unknowingly, but that pain was nothing compared to the happiness I found in that first successful attempt.) Technically, this dish is super easy and after making it, I didn’t realize what was holding me back since so many years. I guess I never pushed myself enough to attempt it maybe because of the fear of failure. I guess I need to improve on that!

This is my second successful attempt to make these idiyappam and so I thought of blogging it. I guess this dish will become my weekly dish now.


  • 2 cups rice flour
  • 1 ½ cup water
  • 1 tablespoon vegetable oil/ Canola Oil
  • Pinch of salt


  • Heat water in a large pot. Add salt and oil. Once the water starts boiling, add rice flour in it and mix well. Switch off the flame.
  • Cover with a lid and let it stand for 5 minutes.
  • Now kneed the dough well. Add water to adjust consistency. The dough should not be sticky.
  • Kneed a part of dough in a cylindrical shape and cover the rest of the dough with wet tissue/towel else it will dry and become hard.
  • Put the cylindrical dough in the ricer/ press machine and make noodles in the shape of discs/idlis directly in the ‘idli patra’ or in a steamer.
  • Steam for 10-12 minutes if steaming on stove top or for 5-8 minutes if in a microwave.
  • Serve hot with coconut chutney (dip) or with any coconut curry.


5 thoughts on “Idiyappam

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