Idiyappam or String hoppers and Srilankn style Sothi
A traditional break fast dish from Kerala and Tamil Nadu which is made only with rice flour ,water and salt. It is a steamed food which is very healthy. We can make any side dish veg or non veg of our choice. Idiyappam is very soft and moist. Today I am going to give you a side dish which is very famous in Cylone. (Sri Lanka ).You can make the rice flour and keep for some days. Once rice flour is ready it is very easy to make idiyappam with in 30 minutes.
Cooking time approx 40 minutes.
.If you want to make the Idiyappam flour at home.
Soak the raw rice for 2 hours. Strain the water spread in a dry towel for one hour. Powder this wet rice.
Roast the rice flour until you get a sandy texture. (Do not over roast the flour till it changes colour ) After it cools, sieve it and store it in an air tight container and use it when ever required. Our homemade Idiyappam flour is ready.
- 1 cup idiyappam flour. I used store bought
- 1 1/2 cup water
- few drops of cooking oil
In a pan take the water add salt and some drops of oil. Let it boil.
In a wide bowl add rice flour. Add boiled water little by little and mix it with a laddle. Do not add full water.Make thick dough like roti . When it is warm knead the dough with your hand. You will get soft dough. Cover this dough with a wet cloth.
Boil water in an idly cooker or pressure cooker.
I used Idiyappam plates to steam . If you don’t have Idiyappam plates use idly plates to make.
Grease little oil on Idiyappam plates or idly plates.
Fill the press with the dough. Using sev blade press the dough on greased plates.
Keep the Idiyappam stand or idly plates inside the idly cooker and cover with a lid.
Steam cook for 10 minutes. Switch off the flame. Remove from plates .
You can use normal readymade rice flour. Dry fry till it is sandy.
Idiyappam flour is available in many brands.
You can make lemon, tomato, tamarind Idiyappam. Then no need of side dish.
Coconut chutney also good side dish.
Sri Lankan Sodhi
Cooking time 20 minutes
- 2 big size potatoes
- 2big size onions
- 11/2tsp Sambar powder
- 1/2 Chilly powder
- A gooseberry size tamarind soak and squeeze juice. Or 1 tbsp lemon juice.
- Salt to taste
- 1/2 cup thick coconut milk.
- 1/2 tsp mustard
- 1/4 spoon methi seeds
- 1 red chilly
- 1/4 tsp turneric powder
- 1 string chopped curry leaves
- A pinch of asafotedia
- 1 tbsp cooking oil
Peel and cut the potatoes into small cubes. Cook and keep
Squeez tamarind juice. Keep
Slice the onions thin and keep
In a pan add 1 tbsp oil and heat. Add mustard seeds. Let it splutter.
Add methi seeds and chilly. Be careful methi should not become black,then curry will taste bitter.
Add curry leaves and asafotedia. Now add sliced onions. Just saute for few seconds. Add boiled potatoes. Then turmeric powder,salt and tamarind water. If you are using lemon juice instead of tamarind juice add only water. Boil. Add sambar powder and chilly powder. Mix well cook for a minute. Keep the stove in sim. Add coconut milk mix it well. Switch off flame.
If you want to add lemon juice add after switching of the flame.
Use shallots instead of onions
U can add carrots and peas.
Use tamarind juice for better taste
Idiyappam and sothi are good combination.