Idiyappam (also called string hoppers, nool puttu in Tamil Nadu, or sevai) is one of the most beloved South Indian breakfast dishes — thin, delicate noodles made from rice flour pressed through a mould directly onto steam trays, then steamed until just cooked. Unlike noodles with a sauce, idiyappam is the vehicle for the accompaniment — typically coconut milk with sugar (sweet idiyappam, especially in Kerala), coconut milk stew (vegetable or egg stew), spiced tomato/onion kadala curry, or simple coconut chutney. The texture is unlike any other Indian bread — featherlight, slightly sticky, with a mild rice flavour that pairs perfectly with both sweet and savoury accompaniments.
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Buy on AmazonThe traditional idiyappam press is a stainless steel cylinder (similar in shape to a murukku press but with different discs) — the rice flour dough is loaded into the cylinder, the screw plunger is turned to press dough through a disc with small round holes, and the resulting thin noodle strings are deposited in circular nests on an idli plate or steamer tray. The disc hole size determines the noodle thickness — smaller holes produce finer noodles (traditional sevai style), larger holes produce thicker rice noodles. A 3-disc set (fine, medium, coarse) covers the full range. Electric idiyappam makers (motorised screw mechanism with a push-button) are increasingly popular for large families — the motor removes the arm strain of pressing by hand.
The Tamil Nadu sevai tradition uses a slightly different dough and the pressed noodles are often then stir-fried with a tempering (lemon sevai — with turmeric, curry leaves, mustard seeds, cashews and lemon juice; tomato sevai — with tomato and spices; coconut sevai — with grated coconut and green chilli). In Kerala, idiyappam is always steamed and served fresh with coconut milk accompaniments — never stir-fried. Sri Lankan string hoppers (the direct inspiration for Kerala idiyappam) are made with wheat flour in addition to rice flour, giving a slightly different texture. In Karnataka, nool puttu is served with a dry vegetable bhaji rather than a liquid curry.
Q: Can I use store-bought rice flour for idiyappam or do I need freshly ground?
A: Store-bought rice flour works well if it is roasted before use (as described above). Freshly ground rice flour from raw rice (soaked and ground wet, then dried) produces the most traditional texture — the particle size is slightly different from commercially milled flour — but the difference in the final idiyappam is subtle for most home cooks. The key variable is the roasting: unroasted rice flour produces sticky, gummy idiyappam; properly roasted flour produces light, non-sticky noodles.
Q: How do I clean a stainless steel idiyappam press?
A: Rinse immediately after use while any remaining dough is still soft — dry rice dough becomes extremely hard and difficult to remove once dried. The disc holes are the critical cleaning point — use a toothpick, thin wire or a dedicated disc-cleaning brush to clear each hole. Soak all parts in hot water for 5 minutes if dough has dried. Dry completely before storing. The cylinder and plunger can be washed normally with soap and water.
Q: Can I freeze idiyappam?
A: Yes — freshly steamed idiyappam (cooled completely) can be placed in a single layer in a zip-lock bag and frozen for up to 1 month. Reheat by steaming for 3–4 minutes from frozen (do not microwave — it makes the texture rubbery). The texture is very close to freshly made. This makes idiyappam much more practical for busy weekday mornings — make a batch on the weekend, freeze, and reheat on demand.
A stainless steel 3-disc idiyappam press under ₹600 is all that's needed for traditional Kerala idiyappam and Tamil Nadu sevai. Click Buy on Amazon for current prices.