Idiyappam with Vegetable Stew

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

Ingredients

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 )

Method

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.

Vegetable stew

Serves: 2 - 3

Ingredients

1 tablespoon  oil

1 onion, cut into cubes

2 green chillies, slit lengthwise (2 big size or 4 small size)

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

Method

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 ).