Idiyappam with Vegetable Kurma

Idiyappam / Sevai / Sandavai / Stringhoppers - Call it by any name, I Love Idiyappams - both types - one that my mom makes at home and also the ones that restaurants serve. You might wonder what the difference is. Well, there are two types of Idiyappam - based on the method that it is prepared. First method is the long process - where the rice is soaked for 5 hrs and ground to a batter and idlis are made of this rice batter. The idlis are then pressed using a special equipment called 'Sandavai Nazhi / Sevai Nazhi' to get strings of rice noodles which are ready to eat. This is what my mother makes. I'll write more about this, in my next post.

Second method is the easy method - Here the rice is made into a flour and stored for later use. This flour is mixed with salted hot water to form a thick dough and the dough is pressed through small discs with tiny holes using a 'murukku maker / chakli maker'. These strings are pressed on a plate and steamed. This is the method that is predominantly followed in Kerala and Srilanka and all the restaurants. The beautiful white color comes from the rice - raw rice (Pacharisi) is used here (Not parboiled / boiled rice / ukkada chaval that we normally use for Idlis).

In the below picture, I used the frozen Idiyappam from Indian store and thawed it and microwaved it for 2 mins. This Idiyappam was prepared using the second method mentioned above. It is very easy to make this at home. My special recipe book ('Arusuvai Amudham' by Srimati P.V.Rajammal - will write about this in one of the next few posts) has a wonderful recipe for this kind of Idiyappam. Let me share it with you here.

Preparation of the flour: Soak 1 kg raw rice (Pacharisi) in water for 2 hrs and wash it very well. Dry it on a thick towel for a few hrs and then make a fine flour out of this. (Like puttu flour, but even finer than that) using an industrial grinder or a mixie for small quantities. Cover this flour in a cloth and steam it (in a idli maker or pressure cooker, without whistle) for 10 mins or so, until the flour doesn't stick to your hands, when touched. This can be done in batches because 1 kg flour will not contain in the steamer at one go. Break all the lumps in this and dry it in hot sun for an hour. Sieve it once and let it dry in hot sun for another 2 hours or so, until the flour is totoally dry. If you let it dry in hot sun, the flour will stay fresh for a long time. Store in an airtight container.

Making the Idiyappam: Take required amount of the above Idiyappam flour. Boil water in a small pan, with required amount of salt. Pour this hot salted water into the flour and mix it well using a steel ladle. Beware, it will be very hot. This should come to the consistency of the dough of murukku/chakli dough. Heat water in the Idli steamer or pressure cooker and line each idli plate with a wet cloth. These days, there are special idiyappam steamers available in the market (Sorry, don;'t have one, so, no picture!), but it's easy to make Idiyappam with idli plates. Apply ghee on the insides of the murukku maker so the dough doesn't stick to it. Use the sev maker disc (one with the tiny holes in it) for making Idiyappam. Put the dough in and press the murukku maker, go in circles on the Idli plates. Repeat the same process for all the idli plates. Steam for 8-10 mins and serve piping hot with the below Kurma. Some people also eat it with ghee, coconut and sugar. Some people eat it with sweetened coconut milk. I love it with Kurma.

Vegetable Kurma - S.Indian Restaurant style

Potato - 1
Carrot - 2
Green beans - handful
Green peas - 1 cup
Onions - 1, finely chopped
Salt to taste
Olive oil - 1 tbsp
Turmeric powder - a pinch
Warm Milk - 1 cup
Yogurt - 3 tbsp
Coconut milk - 2-3 tbsp

Wet Masala:
Green chillies - 4
Salt - a pinch
Garlic - 2-3 cloves
Ginger - 1"
Cinnamon - 2 small sticks
Clove - 2
Poppy seeds/ Khus Khus - 1 tbsp (soaked in 4 tbsp water for 20 mins)
Fennel seeds - 1/2 tsp
Dhalia or roasted channa dal - 1 tsp (or cashews - 4)

Grind the ingredients for wet masala, to a fine paste.

Heat oil in a thick bottomed pan (not cast iron) and saute the onions, till they turn translucent. Add the other veggies (all cut to the same size, see picture) and saute for 2 mins. Sprinkle some water (1-2 tbsp) and let it cook covered. (Alternatively, you can cook the vegetables, in the microwave, with 2 tbsp water for 4-5 mins- The container should be tightly wrapped with a paper towel. Without paper towel, the vegetables will dry out.)

When the vegetables are half cooked, add the ground masala+turmeric powder+salt and some water and stir once. Let the vegetables cook. Once the vegetables are done, reduce the flame and add the yogurt and stir once. after 2-3 mins, when the yogurt has fully mixed with the masala and it comes to a boil, switch the stove off and add the milk and coconut milk. Leave it on the stove for 10 mins, for the flavors to fuse together. Serve hot with Idiyappam or S.Indian style Parotta or Idli / Dosas. This Kurma tastes very similar to one served with Idiyappam or Parotta at S.Indian restaurants.