RICE NOODLES or IDIYAPPAM / NOOLAPPAM as known in Kerala. Made by steaming process and it’s a soft food, small children, elderly people etc. can enjoy it. Having steam food is a far healthier way of cooking it than conventional methods. Steaming is one of the healthiest ways to cook your food and march towards Healthy India.
Ingredients:
- 3 cups rice flour
- 6 cups hot water with salt
- 3 tsp oil
- 2 cups coconut grated
- 1 cup green peas
- 1 cup pumpkin
Procedure:
The dough combination for Idiyappam : 1 cup flour +1 ¼ cup boiling water + 1
tsp oil.
As the idiyappam is made of tri-colour, I have used natural food
ingredients to enhance the flavor and add colour to the rice flour. Also this
is a good way to feed vegetables to fuzzy eating kids. Secondly it steamed
food.
For white colour idiyappam:
1. Add salt to water and boil it.
2. In a bowl take flour and pour the boiling water. With help of a spoon,
roughly mix it to soft dough. Close it with a lid and let it rest for 5 to 10
minutes. Always keep the dough covered either with lid or with a wet cloth all
the time, to avoid the dough from drying out. If the dough is too tight, it
would be difficult to press it.
3. Then add oil and knead well until the dough becomes soft. Fill the dough
into the Idiyappam mould.
4. Boil water in the Idli steamer and spread few drops of oil on the Idle plate
and
5. Squeeze the prepared dough slowly through the idiyappam maker / mould into
idli plate and sprinkle the grated coconut over it. Squeeze some more dough on
top of the coconut.
6. And steam for 10 minutues approximate and serve with Chana Curry as side
dish. Idiyappam also best accompanied with Vegetable stew.
For green colour idiyappam:
1 cup of Greenpeas, cooked with little water and salt. Grind it to smooth
paste. Heat the paste before adding it to the flour. Give good mix and then
only add boiling water, if required. The remaining process as above. The dough
consistency should be same like the white dough
For saffron colour idiyappam:
1 cup of Pumpkin, cooked with little water and salt. Grind it to smooth paste.
Heat the paste before adding it to the flour. Give good mix and then only add
boiling water, if required. The remaining process as above. The dough
consistency should be same like the white dough.
Small children always like to have this with grated fresh
coconut and sugar.
Channa Curry in a giffy / Kadala curry
Ingredients:
- 1 ½ cup Black Chickpeas/ Kadala (Soak in water for at least 8 hrs)
- 1 inch Ginger, chopped
- 4 to 5 cloves garlic, chopped
- 1 cup tomato, sliced
- 1 cup onion, sliced
- 2 green chilli, slit
- 3/4 cup thick coconut milk
- Curry leaves – 1 sprig
- Meat masala / Garam masala powder – 1/2 – 3/4 tsp
- Salt – To taste
- Coconut flakes / thenga kothu – 2 tbsp
- Water – As required
- Dry Roast:
- Turmeric powder – 1/2 tsp
- Fennel powder – 1/2 tsp
- 1 tbsp Chilly powder
- 1.5 tbsp Coriander powder
Procedure:
In the pan dry roast the ingredients, until you get the spices fragrance.
In a Pressure cook take some oil, add in the coconut flakes, fry
until little brown then add the ginger, garlic, onions, tomatoes and salt,
saute it until it turns to brown.
Now add the roasted masala powder, meat masala and saute. Drop
in the soaked Chana’s, coat the Chanas well with the masala. Add curry leaves
and adequate water to cook. Check for salt. Allow the Chanas to cook until you
hear 5 whistles.
Switch off the gas and allow
the pressure to release. Now add the thick coconut milk and give a good stir.
Garnish with coriander leaves.
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