Idiyappam also known as noolputtu or string hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form an then steamed. Served with sambar, chutney etc.
Can also make lime sevai, thengai sevai, vegetable sevai etc.
The name idiyappam derives from the Tamil/Malayalam words idi meaning broken down and appam meaning pancake. You call it by any name, this simple dish made out of rice, millet flour served along with sambar, chutney is divine in taste.
Coming back to the recipe, I tried the sevai with left over pieces of brown bread. I had kept the sides of the bread (around 12 slices) and four pieces of bread in the packet. Rest you can go through the recipe
Total time taken: 1 hr.
serves: 2
Ingredients:
1 1/2 cup bread powder ( I made it with 4 slices of bread, and sides of 12 slices after using the same for sandwich)
1/2 cup rice flour
4 tbsp oil
1 tsp black pepper powder
salt
Method:
In a mixing bowl, mix the rice flour, bread powder, black pepper powder, 2 tbs oil, salt and keep aside.
Boil water around 1 1/2 cup and slowly add to the flour. mix well to get a pliable dough. add the oil, knead, cover and keep for 5 minutes.
grease the sevai nazhi, fill the nazhi with the dough. grease idli mould and press the sevai into it. steam cook for 4-5 minutes. take out and allow to cool a bit. remove with the help of spoon and serve with sambar, chutney.
Do not add water at a time. slowly you add the water. I added only 1 cup of water. If you want bit dry version of sevai, can reduce the water but will be bit difficult to pass through the nazhi.
Variation: you can also add millet flours instead of rice flour.
Can also make lime sevai, thengai sevai, vegetable sevai etc.
The name idiyappam derives from the Tamil/Malayalam words idi meaning broken down and appam meaning pancake. You call it by any name, this simple dish made out of rice, millet flour served along with sambar, chutney is divine in taste.
Coming back to the recipe, I tried the sevai with left over pieces of brown bread. I had kept the sides of the bread (around 12 slices) and four pieces of bread in the packet. Rest you can go through the recipe
-001.JPG) |
| Bread sevai with sambar |
Total time taken: 1 hr.
serves: 2
Ingredients:
1 1/2 cup bread powder ( I made it with 4 slices of bread, and sides of 12 slices after using the same for sandwich)
1/2 cup rice flour
4 tbsp oil
1 tsp black pepper powder
salt
Method:
In a mixing bowl, mix the rice flour, bread powder, black pepper powder, 2 tbs oil, salt and keep aside.
Boil water around 1 1/2 cup and slowly add to the flour. mix well to get a pliable dough. add the oil, knead, cover and keep for 5 minutes.
grease the sevai nazhi, fill the nazhi with the dough. grease idli mould and press the sevai into it. steam cook for 4-5 minutes. take out and allow to cool a bit. remove with the help of spoon and serve with sambar, chutney.
-001.JPG) | |
| Bread sevai with chutney |
Do not add water at a time. slowly you add the water. I added only 1 cup of water. If you want bit dry version of sevai, can reduce the water but will be bit difficult to pass through the nazhi.
Variation: you can also add millet flours instead of rice flour.
Amazing innovativeness Raji. Using brown bread (if it is wheat bread and not brown colored bread as many are) is by far very healthy. Do try with wheat flour itself and see if it works. That will be really good!
ReplyDeleteCongratulations!
meera
Meera,
ReplyDeletethanks a lot for visiting the site. shall definitely try with wheat flour. have a great day