Idiaappam Indian Recipes Ingredients Method



4 cups medium grain rice flour, dry roasted to a light pink color
2 teaspoons salt or as per taste
1 tablespoon fresh grated coconut for each Idiaappam
enough warm water to make dough


Add salt to warm water and prepare the dough.
Place a serving spoon of the dough into a hand press noodle maker with a perforated disc. Press the noodles (Idiaappam) with your hand in a circular motion on each idli steamer tray. Sprinkle a spoonful of grated coconut on each idiaappam and steam cook for 15-20 minutes. Serve with sweetened coconut milk, chicken curry or vegetables in spicy gravy.
 Dried Idiaappams available in packets can be soaked in boiled water containing a tsp. of salt. Keep the vessel covered for 5 minutes until noodles are soft, and drain. Break noodles into small pieces and set aside. Heat a pan and pour oil. When oil is hot, add 1 tsp. mustard seeds. When the mustard seeds are about to crackle, add 2 tsp. white split gram beans, 1 tsp. yellow split peas, 2 dry red chilies and 2 Tb. fresh, grated coconut. When the mixture is light brown, pour everything into the broken Idiaappams. This is called Sevai. Serve with Chutney or Pickle.

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