Idiyappam is a gluten free, rice flour based noodles. These noodles are made fresh and are steamed.The noodles are eaten with any curry or even coconut chutney. Here I have shared a tomato korma which goes well with idiyappam. Its fast and not time consuming unlike the traditional variety.
Ingredients for Idiyappam
Serves 2-3
2.5 cups water
2 cups rice flour
1 teaspoon salt
1 teaspoon oil for cooking + oil for kneeding and greasing the plates
Method
- In a thick bottomed pot , add water , salt and oil.
- Bring the water to a roaring boil.
- Lower the flame and add the rice flour.
- Mix it well breaking lumps.
- Switch off the flame and keep it covered for 10 mins.
- After 10 mins , while the dough is still warm , grease your palms and pull out a pice of the dough and kneed it well until it’s smooth.
- Repeat the same for the rest of the dough. Add a little oil if the dough sticky. The dough needs to be lump free and smooth.
- Keep the dough covered with a wet cloth to avoid drying.
- To make the idiyappam, use the plate with small holes of the chakli maker.
- Grease the chakli moulds and the idly plates with oil and add a piece of the dough into the chakli mould.
- Using pressure press the chakli mould to get thin strings of vermicelli.
- Fill all the plates.
- In a big pot , bring water to boil.
- Keep the idly plates in the steamer and steam the idiyappam for 10 mins.
- After steaming, remove from plates and enjoy with tomato korma.
Ingredients for Tomato Korma
Serves 2-3
1 big onion , thinly sliced
3 medium tomatoes , finely chopped
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon jaggery
Pinch hing
Curry leaves
1 teaspoon mustard seeds
For the Masala Paste
2 green chillies
1 teaspoon fennel seeds
1/2 cup fresh coconut
Grind the masala using little water into smooth paste
Method
- In a pan add a tablespoon oil.
- When the oil is hot add mustard seeds , hing and curry leaves.
- After the mustard seeds splutters , add onion , 1 teaspoon turmeric and sauté until the onions are soft.
- Add tomatoes and salt to taste.
- Fry for a minute until the tomatoes start to release water. Mash the tomatoes a bit.
- Add the chilli ,cumin and coriander powders. Adjust salt.
- Fry until the tomatoes release oil and the dry masala release their aroma.
- Now time to add the masala paste and sauté for 2-3 mins until the raw smell goes away.
- Add water to adjust the consistency about a cup of water and jaggery.
- Give it a good mix and cover and cook for 5-6 mins.
- Serve hot with idiyappam or even chapati !
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