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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Idiyappam flour is a healthy, energy-dense ingredient that is naturally low in fat and cholesterol. It is particularly beneficial for those needing a gluten-free diet or individuals with sensitive digestion, as it is light on the stomach.
Per 100g, Idiyappam flour contains approximately 366 calories and 80.1g of carbohydrates. It provides a significant amount of energy, making it a staple carbohydrate source in many diets.
Yes, Idiyappam flour is naturally gluten-free because it is made from rice. This makes it a safe and excellent alternative for people with celiac disease or non-celiac gluten sensitivity.
Diabetics should consume Idiyappam in moderation because it is high in carbohydrates (80.1g per 100g) and has a relatively high glycemic index. To manage blood sugar levels, it is best paired with high-fiber vegetables or protein-rich side dishes.
Idiyappam flour is typically made from rice that has been soaked, dried, and lightly roasted before being ground into a very fine powder. This pre-processing allows the flour to form a soft, non-sticky dough when mixed with boiling water, which is essential for creating the signature noodle texture.
To prepare it, you must mix the flour with boiling water and a pinch of salt, stirring until a smooth dough forms. The dough is then placed into an Idiyappam press, extruded into thin strands, and steamed for 5 to 10 minutes until cooked through.
While it is very low in fat (1.4g per 100g), it is high in calories and simple carbohydrates. If you are trying to lose weight, it is important to control portion sizes and avoid high-calorie accompaniments like sweetened coconut milk.
Idiyappam Flour is a versatile ingredient found in cuisines around the world. With 366 calories per 100g and 6.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 2 recipes featuring idiyappam flour with step-by-step instructions.
Browse recipes →Yes, it is quite versatile. Beyond making Idiyappam (string hoppers), it can be used to make Kozhukkattai (steamed dumplings), Puttu, or as a gluten-free thickening agent for sauces and soups.
Store the flour in an airtight container in a cool, dry place to prevent it from absorbing moisture or developing a musty smell. When stored correctly, it typically lasts for 3 to 6 months, though it can be refrigerated to extend its shelf life further.
Yes, Idiyappam flour is known for being very easy to digest because it is made from rice and the final product is steamed rather than fried. It is often one of the first solid foods introduced to toddlers and is recommended for those recovering from illness.