Idiyappam or string hoppers or sevai is an integral part of Tamil Nadu and Kerala cuisine. It is one of the healthiest food you can have when you visit India. Idiyappam is steamed rice noodles. The best way to eat this dish is sweetened coconut milk poured over it. We can even make lemon or coconut idiyappam(sevai). In Kerala, it could be served with potato stew or kadala curry.
Today I made Idiyappam with a twist, I made the rice flour dough with pumpkin puree.
Ingredients:
2 Cups Yellow Pumpkin (parangikai), peeled and chopped2 Cups Idiyappam flour
1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon ghee
Coconut milk, sweetened with brown sugar (jaggery)
Method:
1. Puree chopped pumpkin with salt and a little water to a smooth paste.
2. Heat a pan to medium flame. Add the puree. Add 1 Tablespoon ghee.
3. Add Idiyappam powder to the puree. Fold gently to incorporate into a dough. Cook for 3-4 minutes until the dough thickens. Remove from stove. Cover and let it rest for 5 minutes.
4. Grease your hand and gently knead the dough for 3 minutes to form a soft dough.
5. Fill Idiyappam press (noodle maker) with the dough. Squeeze the noodles onto greased idly plates.
6. Place the Idly stand in a steamer and steam for 5-7 minutes. Remove from the cooker and turn idiyappam over into a dish.
7. To serve, place Idiyappam on a plate, sprinkle with brown sugar. Gently pour coconut milk over it and enjoy.
Notes:
If you do not have Idiyappam flour, you can use store bough rice flour. lightly roast the rice flour before using.
