Cooking is one of my passions. I like to make nutritious and tasty foods at home.
Fresh Noodles Made With Rice and Coconut Batter
Idiyappam (rice sevai) is a popular breakfast dish in India. They are very appetizing when eaten with a spicy or sweet side dish. We make varieties of accompaniments for this main course sevai. These rice sevai (string hoppers) are made from fresh rice and coconut batter. They remain fresh for a day at a normal temperature. You can store them up for up to two days in a refrigerator.
Idiyappam are soft and flavorful but not spicy. They pair very well with spicy chutney, vegetable stew, and other side dishes. They are also enjoyed with sweetened coconut milk. Let me show you how to make idiyappam!
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About ten idiyappams, enough for five people.
- 1 (1/2) cup white raw rice, soaked for 6 hours
- 3/4 cup grated coconut
- 1/4 tsp salt
- 1/4 tsp oil, to grease idiyappam maker container
- Soak rice in water for about 6 hours then strain. Put them into a mixer or grinder.
- Add the grated coconut and grind, adding enough water to make a very smooth batter.
- Transfer it to a deep-bottomed vessel, add salt, and mix well. Set aside for at least for 8 hours or overnight. Cover the container with a perforated plate.
- After resting, transfer this batter to a deep-bottomed thick pan or wok. Add enough water to make it as thin as butter milk.
- Heat the pan and stir the mix continuously so that it won't burn in the bottom. This is a bit of a tedious job. It helps to keep the heat very low.
- You have to stir the mix till it becomes thick or turns into a single lump. At this point, you should be able to make balls out of this mix. This is the right consistency. Turn off the stove.
- Make fist-sized balls, touching water on your fingers when they are still hot.
- Steam-cook these balls for 15–18 minutes. Turn off the stove.
- While still hot, place the balls inside the greased idiyappam maker container or mold and press to get idiyappam. Collect the idiyappam on a plate. You should note here that the balls should be very hot while being pressed through the mold.
- If they are not hot enough, pressing the balls will be very difficult. Always put the cover the lid of the steamer back each time you take out the balls for making idiyappam or keep the steamer on a very low heat throughout until you press the last ball to make idiyappam.
- Place the idiyappam on a wet cotton towel one near the other, so that the noodles won't stick to the container.
- These cold noodles are very soft, delicious, and flavorful. Eat them with a spicy chutney or vegetable stew. You can also eat them by immersing in sweetened coconut milk. People sometimes prepare spicy sevai dish by adding tempering and seasonings to the cold sevai. Enjoy!
ShailaSheshadri (author) from Bengaluru on October 27, 2019:
Thanks. Sometimes I make idiyappam using parboiled rice also. I like the fresh white color of the white rice idiyappam.
Halemane Muralikrishna from South India on October 26, 2019:
Hi, I've noticed your hub after publishing my parboiled rice semige. The taste of both are unique. Read my hub: http://hub.me/an5b3