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    You are here: Home / Recent Posts / Wheat Idiyappam | Godhumai Idiyappam

    Wheat Idiyappam | Godhumai Idiyappam

    Last Updated On: Jun 12, 2025 by Sharmilee J

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    Wheat idiyappam is a South Indian version of thin noodles, known as string hoppers. It is made with wheat flour and paired with coconut milk. This recipe is a healthier version of idiyappam. It has a subtle flavor and smooth texture, usually served for breakfast and dinner. This delicacy is simple, nutritious, and super light on your tummy.

    wheat idiyappam served with chutney

    There is something very comforting about watching the strands being pressed out of the mold. A perfect dough yields thin strands like Hakka noodles, then set on the idiyappam plate for steaming. This dish is soft, airy, and easy on the stomach.

    Jump to:
    • About Wheat Idiyappam
    • Wheat Idiyappam Ingredients
    • How to make Wheat Idiyappam Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Wheat Idiyappam

    This South Indian traditional dish is a perfect replacement for rotis or chapatis. Its simple ingredients and minimal oil usage make this a go-to dish for health-conscious people. This dish is a fuss-free, easy-to-make recipe for those who love exploring healthier food and traditional options.

    One Sunday morning, the atta was ready, water for binding, and the tawa was on the stove. But my mood was not to eat the regular roti. And the thought popped into my mind – Do I want to eat rotis today? Or can we try out something different? If you are someone, who doesn’t relish chapatis, this recipe is just for you.

    My husband gifted me a brass idiyappam press for our wedding anniversary and tried multiple times to use it, but all in vain. Something clicked inside, and decided to make wheat idiyappams.

    I had read the recipe in one of the cookbooks but I was skeptical to try. Immediately, I got to work. I slightly roasted the flour, until the aroma filled my kitchen. Simultaneously, I boiled water for binding. With gentle hands, I started mixing the water with the atta and formed a dough. Use a ladle or you will burn your fingers. I allowed it to rest for 5 minutes and greased the press with oil.

    I was too excited to see the noodle-like strings falling out of the press and placing them on the steaming plate. And in no time, I saw freshly steamed wheat idiyappam ready to be served with coconut and sugar.

    wheat idiyappam served with chutney

    This is my new Idiyappam / Murukku Press, screw type. I already have a wooden press and stainless steel one which amma gave me now this one is a new addi(c)tion. This is the first time I am using a screw type press and I find it very easy.

    murukku idiyappam press

    Wheat Idiyappam Ingredients

    • Wheat flour – I have used homemade wheat flour here. You can store-bought as well. Roast the flour in low flame and watch the texture change.
    • Water, Salt – Add salt to taste and water for kneading.
    • Coconut, Sugar – for garnishing, I have used freshly grated coconut and sugar. You can use frozen or desiccated coconut. The flavors might differ.

    Why this recipe works?

    • Simple ingredients. Light and fluffy.
    • No fermentation required
    • Steaming food is a healthier option
    • Ideal for the perfect breakfast and dinner.
    • This dish can be paired with gravies and coconut milk
    • Easy to go for a sensitive gut.

    Similar Recipes

    • Idiyappam
    • Ragi idiyappam
    • Sweet idiyappam
    • Masala idiyappam
    • Lemon Sevai
    • Homemade Idiyappam Flour

    How to make Wheat Idiyappam Step by Step

    1.Take wheat flour in a pan and start roasting, roast till it changes to slightly golden and is of sandy texture. This is the correct stage, switch off and cool down. Add required salt and keep it ready.

    how to make wheat idiyappam step1

    2.Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour till it gathers together. Start mixing it with a ladle.

    how to make wheat idiyappam step2

    3.Keep adding water little by little till it gathers together to form a dough. Separate the dough into portions and keep it ready.

    how to make wheat idiyappam step3

    4.Take your idiyappam press and grease it well with oil. I used the fine idiyappam press mold. Pinch a ball from the dough and fill it in the idiyappam press.

    how to make wheat idiyappam step4

    5.Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate. Grease the idli steamer plate. Repeat this in batches. Don’t crowd. I used my idli plates for steaming as I wanted small individual portions.

    how to make wheat idiyappam step5

    6.In the idli steamer pour water and place the idli steamer plate above it and steam it for 10-12 minutes. Serve hot with coconut and sugar drizzled, tastes great!

    how to make wheat idiyappam step6

    Serve hot / warm.

    wheat idiyappam served with chutney

    Expert Tips

    • Hot water matters – Use hot water to knead the dough. Cold water may not work the same.
    • Grease generously – oil will help the dough to stay away from your hands and the press.
    • Steam, don’t overcook – overcooking can lead to chewy string hoppers. The ideal cooking time is 10- 12 minutes depending upon the size of the idiyappam.
    • Fresh Atta – It is recommended to use fresh atta for this recipe for additional flavor.
    • Don’t overcrowd – Give these idiyappams breathing space. Don’t overcrowd them.
    • Serve them immediately – Serving them hot is essential as can turn dry and hard.

    Serving & Storage

    You can serve the hot idiyappam with fresh coconut milk and jaggery. Some regions of Tamil Nadu prefer chana gravy or vegetable stew with this steam delicacy. If you are running short of time, add ghee and sugar and serve kids for their breakfast.

    If you have leftovers, you can store them in an airtight container for 2 days. You can steam them to reheat. Freezing Idiyappam is not ideal. It might damage the texture and taste.

    FAQS

    1.Can I use wheat flour directly or should I roast it first?

    Roasting the flour is mandatory as it helps in reducing the stickiness and also improves the texture. Roast in low flame.

    2.Why is my idiyappam tasting bitter?

    This could be because of over roasting and browning the flour. Slightly roast the flour in low flame.

    3.My idiyappam is breaking. Why?

    This happens when your dough is too dry or cold. Knead the dough using hot boiling water. And it is important to press it when it’s warm.

    4.My dough is too sticky. What did I do wrong?

    This can happen when if you have added extra water or not roasted the flour properly. Try dusting dry flour while kneading.

    5.What are the accompaniments for wheat idiyappam?

    You can serve this healthy delicacy with coconut chutney, vegetable stew, spicy gravy like channa gravy, or even humble coconut milk.

    wheat idiyappam served with chutney

    If you have any more questions about this Wheat Idiyappam do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Wheat Idiyappam? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Wheat Idiyappam Recipe (Godhumai Idiyappam)

    Wheat idiyappam is a South Indian version of thin noodles, known as string hoppers. It is made with wheat flour and paired with coconut milk. This recipe is a healthier version of idiyappam. It has a subtle flavor and smooth texture, usually served for breakfast and dinner. This delicacy is simple, nutritious, and super light on your tummy.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup wheat flour
    • water as needed
    • salt to taste

    Instructions

    • Take wheat flour in a pan and start roasting, roast till it changes to slightly golden and is of sandy texture. This is the correct stage, switch off and cool down.
    • Add required salt and keep it ready.
    • Boil water till it starts boiling rigorously, now add it to little by little to the roasted flour till it gathers together.
    • Start mixing it with a ladle. Keep adding water little by little till it gathers together to form a dough.
    • Seperate the dough into portions and keep it ready.
    • Take your idiyappam press and grease it well with oil. I used the fine idiyappam press mould.
    • Pinch a ball from the dough and fill it in the idiyappam press.
    • Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate.
    • Grease the idli steamer plate. Repeat this in batches. Don't crowd .I used my idli plates for steaming as I wanted small individual portions.
    • In the idli steamer pour water and place the idli steamer plate above it and steam it for 10-12mins.
    • Serve Wheat Idiyappam hot with coconut and sugar drizzled…tastes great!

    Notes

    • Hot water matters – Use hot water to knead the dough. Cold water may not work the same.
    • Grease generously – oil will help the dough to stay away from your hands and the press.
    • Steam, don’t overcook – overcooking can lead to chewy string hoppers. The ideal cooking time is 10- 12 minutes depending upon the size of the idiyappam.
    • Fresh Atta – It is recommended to use fresh atta for this recipe for additional flavor.
    • Don’t overcrowd – Give these idiyappams breathing space. Don’t overcrowd them.
    • Serve them immediately – Serving them hot is essential as can turn dry and hard.
    Nutrition Facts
    Wheat Idiyappam Recipe (Godhumai Idiyappam)
    Amount Per Serving (200 g)
    Calories 245 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 2g13%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.1g
    Sodium 2mg0%
    Potassium 85mg2%
    Carbohydrates 48g16%
    Fiber 2g8%
    Sugar 0.5g1%
    Protein 7g14%
    Vitamin C 0.2mg0%
    Calcium 10mg1%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Idiyappam Varieties, RandomPosts, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. Kalaivani Dhinesh

      February 18, 2015 at 3:19 pm

      Lovely addi(c)tion…

      Reply
    2. g3

      February 18, 2015 at 3:38 pm

      Nice …will try it soon.BTW idiappam press is dazzling!!!

      Reply
    3. Thava

      February 18, 2015 at 3:45 pm

      Very nice recipe..definitely keeper…Love it

      Reply
    4. SPriya Shan

      February 18, 2015 at 5:14 pm

      Looks yummy..quite different dish.

      Reply
    5. ambika clyton

      February 18, 2015 at 8:07 pm

      Idiyappam looks nice. Using of wheat flour is new to me. How about the texture, will be softer r rubbery and how it tastes like and will it smells wheaty.

      Reply
      • SHARMILEE J

        February 19, 2015 at 4:02 am

        No it will be soft only…Yes it will give a wheatish taste

        Reply
    6. Selvarani Ganesan

      February 18, 2015 at 8:07 pm

      Healthy recipe.MIL makes this version of Wheat Idiyappam.

      Reply
    7. மலர்

      February 19, 2015 at 6:27 am

      Hi Sharmi, I'm thinking of buying steel press,as I thought it will ease pressing and also takes more amount of flour than wooden one. but my MIL said, you have to grease it often , otherwise flour sticks to press. is it worth buying a steel one?

      Reply
    8. Jayanthi Sindhiya

      February 19, 2015 at 10:56 am

      A very happy anniversary to you!!! Idayappam with wheat flour is very innovative!! And I love your addi(c)tion 🙂

      Reply
    9. Divs

      February 20, 2015 at 1:43 am

      wow wheat string hoppers is a great idea. nicely done 🙂

      Reply
    10. lakshmi devi ponraj senthilnathan

      February 20, 2015 at 8:03 am

      healthy recipe .. very nice , will try for sure 🙂

      Reply
    11. varsh

      February 22, 2015 at 10:04 pm

      how about cosistency of the dough?it can be like chapathi dough or little more looser than that?

      Reply
      • SHARMILEE J

        February 23, 2015 at 4:58 am

        Kind of like chapati dough but it will not be in knead able form

        Reply
    12. Vaishnavi

      February 23, 2015 at 11:04 am

      Ever since I saw this I wanted to try it and tried it today. Nice variation to idiyappam….healthy

      Reply
    13. Meenal Ramanathan

      March 27, 2015 at 3:27 am

      I tried most of your recipes. everything was good.When I tried this Idiyappam first i was not able to press the dough.I added little water and started to press. then it became sticky.,The strings were sticky.
      HOw long the flour should be roasted ( for 10 mins)

      Reply
      • SHARMILEE J

        March 29, 2015 at 6:42 am

        Just roast it till it changes color slightly and the texture will slightly change…….

        Reply
    14. Unknown

      May 21, 2016 at 8:56 am

      Sharmi tried wheat idiyappam today ..But was very sticky so that I couldn't press
      .give me hint to overcome this

      Reply
      • SHARMILEE J

        June 05, 2016 at 5:44 am

        If the dough is watery it may be sticky…next time have control while adding water

        Reply
    5 from 3 votes (3 ratings without comment)

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