Idiyappam/Noolappam/Rice string Hoppers is one of the breakfast recipes which amma used to make during the weekend. It requires elaborate process of soaking the rice, and then pounding it in a powder, making dough and pressing the dough through the mould and finally cooking it in a steamer. She would make potato stew or ishtu to go with it. If you ask me I am lazy when it comes to make some dishes, while for some other dishes I will go all the way create them. My hubby says I am doing it for blog, maybe it is true to an extent.
On searching for picture of seva nazhi through google I found an interesting blog ,she is an excellent story teller.
With all these troubles I am not going to make sevai in my life time. So I made this idiyappam, they are lookalike with former ones are smooth and soft compared to idiyappam. Also differ each other in the rice used to make, sevai is made with parboiled rice, where as idiyappam is made with raw rice powder. And taste wise too they differ. I bought one packet of idiyappam rice powder from Indian store. Since I have mould in hand,
one evening decide to make idiyappam for our dinner. Hubby agreed immediately. Since I not in a mood to make potato stew, I made spicy egg curry to go with it.
I made idiyappam like this.
2cups Fine Rice flour (I used Double Horse brand)
2 cups Water
(Also you can prepare the rice flour at home. Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely. Grind it to a fine powder and dry roast it.)
- In a medium sauce pot boil water in with salt. Once water is boiled pour the boiled water little by little to the rice flour, stirring in between, until it is ready to make into smooth dough.
- Allow it to cool to touch. When it is half cooled, knead it with your hand into smooth dough. Lightly grease the idiyappam press/mould and the idli mould with oil to prevent the dough from sticking.
- Spoon some dough into the idiyappam press, close the lid and squeeze the dough onto the idli plates in a circular motion. About a half way add some coconut and continue to cover the coconut with dough as it gets covered. Top idiyappam with some more grated coconut.
- Place the idli plates in a steamer and steam for about 5 minutes or until done. Allow it to cool for a while and carefully remove the Idiyappam to a serving bowl
- Serve with spicy egg curry.
- Boil the eggs in the 2 cup water with salt for 7 minutes. Then once it cools enough to touch wash in the running water, slightly make a crack and remove the shell. And make few slit on the boiled eggs so that spices get into the egg.
- Heat oil in the pan and add mustard seeds, cumin seeds and fennel seeds. Once mustard seeds start spluttering add onion, green chilies, and curry leaves and fry for about 6 minutes. Then add ginger garlic paste and fry for another 3 minutes to remove the raw smell. Then add chopped tomato and spices, coriander, garam masala, chili powder and turmeric powder and fry for about 3 minutes. Once tomato gets soft and mushy add boiled eggs and salt and 1 cup water and continue to cook for about 5 minutes or until gravy comes to consistency you want.
- Enjoy with warm Idiyappam