Nool Puttu (Coorg Idiyappam)
Vegetarian dish from Coorg, Karnataka. coriander leaves. Mildly spiced and comforting. About 250 calories per serving.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Water — 1 cup (whole)
- salt (optional) (whole)
- Ghee — 2 tbsp (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Boil the water with a pinch of salt and a little coconut oil in a pan.
- Pour the boiling water gradually into rice flour, stirring continuously to form a soft, lump-free dough, then cover and let it rest for a few minutes.
- While the dough is still warm, knead it lightly with wet hands, then press it through an idiyappam press or a murukku press in circular motions onto greased idli plates or banana leaves to form thin noodle-like strands.
- Arrange the pressed nool puttu strands in an idli steamer or puttu maker.
- Steam on medium-high heat for a few minutes until the strands turn slightly translucent and firm, not sticky.
- Remove carefully and drizzle warm ghee over the steamed nool puttu.
- Garnish with chopped coriander leaves and serve hot with coconut milk or chutney.
Common questions
- What is ನೂಲ ಪುಟ್ಟೂ (ಕೂರ್ಗ ಇಡಿಯಪ್ಪಂ) in English?
- ನೂಲ ಪುಟ್ಟೂ (ಕೂರ್ಗ ಇಡಿಯಪ್ಪಂ) is written Nool Puttu (Coorg Idiyappam) in English.
- How many calories in one plate of Nool Puttu (Coorg Idiyappam)?
- 499 kcal per plate.
- How much cooking time?
- 35 min — 15 min prep, 20 min cooking.