idiyappam with tomato korma {steamed rice noodled s with tomato curry} {breakfast} {gluten free}


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


  • 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.

idiyappam with tomato kurma

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


  • 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 !

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s