Noolputt
Virajpet
Delicate steamed rice string hoppers pressed hot into elegant swirling mounds.
- recipe
- kodava-cuisine
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Noolputt is the Kodava culinary emblem of hospitality and celebration, featuring delicate, whisper-soft nests of steamed rice noodles. A fine rice dough is precooked with water and ghee, molded into warm cylinders, steamed, and immediately squeezed through a traditional brass press (Noolputt Vara) onto small plates in rhythmic spiral motions. Work swiftly while the steamed dough is piping hot for effortless, continuous strands.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Servings: 4–6 (yields 12–16 nests)
- Cuisine: Kodava / Kodagu
- Course: Breakfast / Festive Rice Staple
Equipment
- Traditional brass string-hopper press (Noolputt Vara or Sevai press)
- Steamer (Syakala or Idli steamer)
- Muslin cloth
Ingredients
- 1 cup fine rice flour (or fine rice semolina / Noolputt Thari)
- 2 cups water
- 1 tsp pure desi ghee
- 1/2 tsp salt (to taste)
- 1/4 tsp green cardamom powder (optional)
Method
- In a saucepan, bring the 2 cups of water, ghee, salt (and optional cardamom) to a rolling boil over medium-high heat.
- Lower the flame to minimum and add the rice flour in a steady stream, stirring vigorously with a wooden spatula to avoid any lumps.
- Stir until the flour absorbs all the liquid and leaves the pan as a cohesive, soft dough ball.
- Cover the pan and let the dough rest on low heat for 4–5 minutes, then turn off the heat.
- While the dough is still warm, grease your hands with a drop of ghee, knead briefly, and shape into cylindrical logs sized to fit your Noolputt Vara press.
- Line a steamer basket with a damp muslin cloth, arrange the dough logs, cover, and steam on high for 15–18 minutes until cooked through.
- Immediately place a hot steamed dough log into the greased Noolputt Vara press.
- Press the hot dough in a smooth, continuous spiral motion over small saucers or banana leaves to form delicate, compact lace swirls.
Notes
- Serving Suggestion: Traditionally served hot with Koli Kari (chicken curry), Erachi Kari, or sweetened coconut milk (Belath Neer) and ripe banana slices.
- Storage & Make-Ahead: Best served fresh and warm. If made ahead, keep covered with a damp cloth in an insulated casserole; steam for 2 minutes before serving.