Nool Puttu (String Hoppers)

Ingredients

Method

1. 1

   Boil the water

   In a heavy-bottomed pot, bring 2.5 cups of water to a rolling boil over high heat. Add the salt and half a teaspoon of coconut oil to the water; the oil prevents the flour from clumping and ensures a smoother extrusion later. Wait for large bubbles to break the surface consistently before proceeding.

2. 2

   Incorporate the flour

   Reduce the heat to low and add the rice flour all at once into the center of the boiling water. Do not stir immediately; let it sit for 30 seconds to allow the steam to penetrate the flour. Using the handle of a wooden spoon, stir vigorously in a circular motion until the water is absorbed and a thick, opaque dough forms.

3. 3

   Steam the dough base

   Cover the pot with a tight-fitting lid and let the dough rest on the lowest possible heat for 2 minutes. This 'dum' process ensures the rice starch is fully gelatinized, which is crucial for the noodles to hold their shape without breaking. The dough should look translucent and feel tacky but not sticky.

4. 4

   Knead while hot

   Transfer the hot dough to a wide plate or 'parath.' Wet your palms with cool water and knead the dough while it is still very warm for about 3-5 minutes. You are looking for a supple, play-dough-like consistency that is crack-free; if it feels too dry, sprinkle a tablespoon of hot water and continue kneading.

5. 5

   Prepare the press

   Grease the interior of a 'Nool Puttu Vara' or a standard kitchen press fitted with the small-hole disc using coconut oil. Shape a portion of the dough into a cylinder that fits the press, ensuring there are no air pockets which could cause the noodles to 'snap' during extrusion.

6. 6

   Press the noodles

   Grease small stainless steel plates or idli molds. Holding the press about 2 inches above the plate, rotate the handle in a circular motion to extrude the thin threads into a 4-inch diameter 'nest.' Aim for 3-4 layers of threads; if you layer them too thick, the center will remain gummy.

7. 7

   Steam the nests

   Arrange the plates in a pre-heated steamer or idli cooker. Steam on medium-high heat for exactly 8-10 minutes. Avoid over-steaming, as this makes the rice noodles rubbery and causes them to lose their distinct thread-like definition.

8. 8

   Check for doneness

   Open the lid and touch the surface of a Nool Puttu lightly with a damp finger; if it doesn't stick and feels firm yet springy, it is done. Turn off the heat but let them sit in the steamer for 2 minutes with the lid slightly ajar to firm up.

9. 9

   De-molding

   Carefully remove the plates and use a flat spatula or a butter knife to lift the Nool Puttu. They should come off cleanly without tearing. Place them in a hot-box or a basket lined with a damp cloth to keep them soft before serving.