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Monday, 18 February 2013

Noolputtu / Noolappam / Idiyappam / Strring hoppers with Chicken Kuruma


Noolputtu - Our very own Indian rice noodles. A common kerala breakfast dish.


Ingredients (Makes 8 to 10 pieces)

Roasted raw rice flour(Pachari Podi): 2 Cup
Salt

Water: 2 cup

Requirement

Noolputtu Maker
Banana leaf


Cooking time: 10 minutes

Method

Boil water adding salt

Once boiled pour it little by little to the rice flour and stirr well and make it a thick dough
Allow it to cool and then knead it well and make a smooth dough


Take small portions of the dough and put it to the noolputtu maker and squeeze it on to a banana leaf  and steam for about 5 minutes


Note
Do not squeeze more dough and make the noolputtu too thick.
You can use the rice flour available in the market or can make it by yourself
Soak the rice for about 2 to 3 hours, wash it and strain it well and grind it to a fine powder and roast it for about 8 to 10 minutes
You can use banana leaf or Idli maker

To see the recipe for Chicken Kuruma Please click here.
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Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
 
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