Idiyappam Flour

Annam's Idiyappam Flour, also known as Idiyappam Maavu (இடியாப்ப மாவு), is a traditional Chettinad rice flour made from raw rice and parboiled rice, roasted and finely ground. It gives a soft, smooth dough that presses easily into fine, delicate strings – for light and fluffy idiyappam every time.

Best for: idiyappam (string hoppers) for breakfast or dinner, served with coconut milk and sugar, vegetable kurma, egg or chicken curry. Leftover idiyappam can be turned into lemon or coconut sevai.

Ingredients: Raw Rice (Pachai Arisi), Parboiled Rice (Puzhungal Arisi).

Why choose Annam's

• Free from added chemicals and pesticides
• No added artificial colours or preservatives
• Roasted rice flour – made from rice only, with no wheat or maida
• Made in small batches

How to use

Boil about 1¼ cups of water with a pinch of salt and 1 teaspoon of oil. Pour it gradually over 1 cup of Annam's Recipes Idiyappam Flour, mixing with a spoon. Add a little more or less hot water as needed – the dough should be soft and smooth, not sticky. When it is cool enough to handle, knead well. Press through an idiyappam press onto greased idiyappam plates or an idli plate, and steam for 10 to 12 minutes.

Storage and shelf life

Best before 6 months from the date of packing. Store in an airtight container in a cool, dry place, away from sunlight, and always use a dry spoon. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.

Frequently asked questions

Is this the same as Idiyappam Maavu?
Yes. It is the traditional roasted rice flour used for idiyappam, also known as string hoppers.

Does it contain wheat or maida?
No. It is made only from raw rice and parboiled rice.

How much water should I add?
Start with about 1¼ cups of boiling water for 1 cup of flour, then add a little more or less until the dough is soft and smooth. The exact amount can vary slightly.

Why use boiling water?
Boiling water cooks the rice flour slightly, so the dough is soft and the strings do not break when pressed.

How long does it stay fresh?
6 months from the date of packing, and up to 12 months in an airtight container in the refrigerator.

You may also like: Idiyappam Plate – Steamer Plate · Idiyappam Stand with 4 Plates · Rice Upma · Murukku Rice Flour