Wheat idiyappam

Idiyappam is a Kerala’s traditional breakfast normally made with rice flour, salt and water. Wheat idiyappam is a healthier version in which whole wheat flour dough is pressed through idiyappam maker or sev maker into a coil of thin noodles with grated coconut and steam until cooked.

The other names of idiyappam are “string hoppers” and “nooputt”, also popular in Tamil Nadu, Srilanka and many parts of Southern India.
The wheat flour gives this idiyappam a nutty flavor and with coconut, it just tastes awesome.
The method of making wheat idiyappam may seem daunting at first but once you get hold of the process, it will be pretty easy. The method is not hard, it just needs patience and time.

Idiyappam was normally prepared on Sundays in my home by my mother while I was growing up and I used to call it noodle.  It is best served with vegetable stew or chickpea curry or egg curry. It is also good with chicken curry.
I was very doubtful when I thought of making idiyappam with wheat flour as I have never seen or tasted it but I tried it anyways and it came out really good and my husband approved this message .

Prep time: 20 min
Cook time: 10 min
Yield: 40 idiyappams Ingredients for wheat idiyappam :-

• 3 cups of whole wheat flour
• 1 tsp of salt  or to taste
• 2 and 3/4 cups of hot water
• 3/4 to 1 cup of grated coconut

Kitchen tool needed :-

• Sev maker
• idli plate
• Steamer pot or idli steamer
• One large bowl and 1 large spoon

Method for wheat idiyappam :-

1. Dry roast wheat in a hot wide pan for 3-5 minutes over medium heat until it is fragrant.
2. Heat water in a saucepan and switch off when it is ready to come to slow boil.
3. Now in a large bowl, mix the roasted flour with salt, then pour hot water 1/2 cup at a time and mix well with a spoon until it comes together as a dough.
4. The dough will be very sticky. Cover it and let it rest for 10 minutes.
5. Now grease sev maker and idli plate with oil. Rub little oil in your palms too.
6. Heat water in a steamer and when it starts to boil turn down the heat to low-medium heat.
7. Now fill a part of dough into sev maker. Put a tsp of coconut in the idli moulds and push the dough through sev maker into swirls in the idli moulds.
8. Put the idli plate in the steamer and steam for 10-12 minutes.
9. Now carefully take out the idli plate from steamer and with the help of spoon take out the cooked idiyappam and repeat step 7 and 8 for the remaining dough.
10. Wheat idiyappam is done.

Serve warm wheat idiyappam with vegetable stew or Kerala style chicken curry or chickpea curry or egg curry.
Be very careful when you are mixing wheat flour with hot water. Use wooden spoon if possible. The dough will take a little time to come together.