To begin with I want to thank Julie of Eivum Puliyum for gifting me a 'Fabulous Blog' award. Thank you so much dear for remembering me and I am so much honored to have received this award. Julie is hosting her first event Christmas Delicacy and I wish her all the very best and hope that she gets a lot of entries.
It is prepared by making a soft and smooth dough from roasted rice flour seasoned with salt and is then steamed after pressing it through an Idiappam press / Idiappam maker which gives it its distinct noodle or string like shape. Fresh grated coconut is added to garnish over the Idiappam which gives it a very unique taste.
Potato Stew, Green peas curry, Kadala curry, Egg Masala , Ulli(onion) curry or simply with Sugar or sweetened Coconut milk. Usually fresh grated coconut is added while preparing , so it tastes pretty good eaten simply as it is too :-)
We had Idiappam with a really simple and easy to make Egg Masala curry. The spicy gravy compliments well with the simple and slightly sweet Idiappam (sweet due to the grated coconut). For vegetarians who do not eat Egg, you can simply skip the Egg from the preparation and perhaps add some Green peas, it would still taste great!
I used my Idli mould and steamer to prepare the Idiappams. The recipes of both the Idiappam and Egg masala should provide about enough to serve 5-6 people.
Idiappam or StringHoppers Recipe
Recipe source : My MIL
Rice flour - 3 cups ( Rice flour should be roasted)
Salt - to taste
Fresh Grated coconut - 2 cups
1. In a large mixing bowl add the Rice flour and salt and using the
3. If using Idli steamer, add fresh grated coconut in each idli mould and press the idiappam maker such that the dough takes the shape of thin noodle like strings and fill it in each mould.
4. Garnish again with grated coconut and steam the Idli moulds for 7-10 mins on high heat.
5. Take it off the Idli moulds and serve hot.
Egg Masala Recipe
Recipe source: My own
Chicken Eggs - 3-4 nos.
Water - to boil the eggs
Red Onion - 1 large (thinly sliced)
Green chillies - 3-4 (slit lengthwise)
Tomatoes - 2 large ( chopped into small cubes)
Ginger-Garlic paste - 1 tblsp
Red chilli powder - 2 tsp
Corriander powder - 2 tblsp
Turmeric powder - 1 tsp
Garam masala - 1 tblsp
Water - enough for the gravy (approx 1-2 cups)
Salt - to taste
Mustard seeds - 1 tsp
Dry red chillies - 2
Curry leaves - 4-5 leaves
Canola oil - 2 tblsp
1. Boil some water and add the eggs and continue to boil for about 10 minutes on high heat. ( Th eggs should get fully boiled)
2. Heat the canola oil and crack mustard seeds , then add the dry red chillies and curry leaves and saute for a minute.
3. Add the ginger garlic paste and green chillies and saute for a minute.
4. Now add the Onions and add salt and cover and cook until the onions are fully cooked.
5. Add the masala powders (Red chilli powder, Corriander powder, Turmeric powder and Garam masala) and saute.
6. Add the tomatoes and gently mix well and the add some water depending on how much gravy you prefer.
7. Cover and cook on medium heat and let it boil.
8. Slit the eggs in half and add the eggs into the masala gravy , stir gently and turn off the heat. Serve hot.
I'm sure Manav enjoyed too, in his own little baby way !!
Also please check my update on my About Cooking and Me! page ...