Jan 21, 2011

Idiyappam & Stew


Yet another simple dish which goes well with veg and non-veg dish. One should have the proper mould to make idiyappam. This can be used as a main course or as an evening snack. Some use idiyappam to make Upma after crushing it. Idiyappam can also be converted into a sweet variety - by adding jaggery / sugar to it after crushing it into small pieces.

I made Idiyappam and stew for today’s breakfast

Serves : 2 - 3
Makes : 10


1 cup ( 200 g ) raw rice flour - dry roasted
1 3/4 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 pan , boil water with salt and ghee / oil. When the water starts boiling add rice flour and mix well. Keep aside for cooling for 10 minutes.

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-slow cooker or till done. Serve with stew / korma or chicken curry.

Vegetable stew

Serves: 3

You will need

2 potatoes, medium size
3 onions, medium size
2 teaspoon oil
2 green chillies, slit lengthwise
1 - inch piece ginger, finely sliced
10 cloves garlic, finely sliced
1 spring curry leaves
1 packet Maggi coconut milk powder (25 g )
1/2 teaspoon salt


If using homemade coconut milk- Mix 75 ml thick and 150 ml thin milk coconut milk and keep aside.

If using Maggi coconut powder - Mix 225 ml water and 25 g Maggi coconut milk powder. Stir well and make a fine coconut milk.

Cut potatoes into cubes. Boil potatoes separately and keep aside. Or Microwave high for 6 minutes with 1/2 cup water.

Cut onion into cubes and separate different layer of onions.

In a wide pan, heat 2 teaspoon 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 boiled potatoes, salt to taste and diluted coconut milk ( Maggi or homemade ). Mix all the ingredients well.

Cover with a lid and cook on a low heat for 15 minutes. Stir occasionally.

Serve this delicious stew with Idiyappam ( sevai ).


Lav said...

Looks perfect niya...yumm and a healthy bfast :)


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Priya Suresh said...

Wat a beautiful pair,love it anytime..