Idiyappam (String hoppers / Nool puttu / Puttu mayam / Sevai) is a delicious steamed dish in South Indian cuisine. It's also popular in Sri Lanka and Malaysia. Idiyappam goes well with stew / korma / non veg gravy dishes.
Serves : 2
Makes : 8 - 10 nos
Here's the recipe of homemade rice flour
1 cup raw rice flour (Indian standard measuring cup of 200 ml / 8 oz capacity), sieve flour
1 1/2 cup water
1/2 teaspoon ghee / oil
1 1/2 teaspoon extra oil
1/2 teaspoon salt
1/4 cup grated coconut ( optional )
In a bowl, boil water with salt and ghee / oil. When the water starts boiling, add the rice flour and mix well with a thick ladle until well combined with hot water / water fully absorbed. Switch off the gas flame. Cover and keep aside to cool for 10 - 12 minutes.
Transfer this rice flour mix to another wide bowl / basin. Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.
Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough.
Press/ extrude out the dough (resembling the noodles ) - while moving the mould in a small circle to form a small mount of noodles - onto each of the greased idiyappam stand / idli steamer and sprinkle grated coconut ( optional ).
Steam for about 10 - 12 minutes in a steamer / pressure cooker ( without weight ) / National/ Panasonic rice cooker or till done. Serve with egg roast / stew / korma or chicken curry.
Thick Egg roast
2 tablespoon oil
2 onions, thinly sliced (2 big size or 3 or 4 small size)
6 cloves garlic, chopped and crushed
1/2 - inch piece ginger, chopped and crushed
1 well ripe tomato, chopped (1 big size or 2 small size)
1 teaspoon red chilli powder
¼ teaspoon turmeric powder¾ teaspoon salt (or to taste)
6 curry leaves
1/4 teaspoon clove powder
1/4 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
1 ½ teaspoon coriander powder
1/4 cup water
1/2 teaspoon salt (or to taste)
2 boiled eggs
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix).
Heat oil in a pan or karahi on a medium heat. Add sliced onion and fry till golden color.
Add ginger – garlic paste and fry for 1 – 2 minutes until raw smell disappears.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the water dries up and well combined with other ingredients.
Add curry leaves and stir well.
Add salt to taste, cardamom powder, cinnamon powder, clove powder, nut meg powder and 1/4 cup water (up to the level of onions). Mix all the ingredients well.
Cover with a lid and cook on a medium heat for 10 - 12 minutes until done and water dries up / fragrant. At this stage add boiled eggs. Stir well. Cover again with lid and cook on a low heat for another 10 minutes. This egg roast is thick in consistency. It;s best with Idiyappam / Brown bread / as a side dish with chapati / pulao / ghee rice or plain rice.