Idiyappam (String hoppers / Nool puttu / 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
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 stew / korma or chicken curry.
Serves: 2 - 3
Serves: 2 - 3
1 tablespoon oil
1 onion, cut into cubes
1 - inch piece ginger, finely sliced
10 cloves garlic, finely sliced
6 curry leaves
1 potato, gently peel off outer skin, wash and cut into 1/4 - inch cubes
1 small carrot, wash and cut into 1/4 - inch cubes
6 French beans, wash and cut into 1/4 - in inch cubes
50 ml thin coconut milk
1/2 teaspoon salt (or to taste)
200 ml thick coconut milk
In a pan / kadai, heat 1 tablespoon oil on a medium heat. Add onion and fry till light pink color ( 3 - 4 minutes ).
Add green chilli, curry leaves , garlic and sliced ginger. Saute for 2 - 3 minutes.
Add potatoes, carrot, French beans, salt to taste and thin coconut milk or plain water (just to cook vegetables. Add up to the level of vegetables).
Cover with a lid and cook on a medium heat for 15 minutes / until done. Stir occasionally. Finally add thick coconut milk and cook again on a low heat for another 10 minutes.
Serve this delicious stew with Idiyappam ( sevai ).