idiyappam seivathu eppadi?
Topic started by Raji on Thu Dec 23 23:43:33 .
All times in EST +10:30 for IST.
Responses:
- From: hamsa ramakrishnan (@ spider-tl064.proxy.aol.com)
on: Mon Jan 3 20:04:13 EST 2000
rice noodles is nothing but idiappam. Thengai paal indian kadaigalil frozen sectionil kidaikkum. Brown sugar pottu seithal nanraga irukkum.
- From: menaka (@ 162.42.203.244)
on: Fri Jan 7 07:44:23 EST 2000
Ingredients
1 cup ordinary rice
1 cup parboiled rice
2 tbsp. oil
salt to taste
water
Method
Wash and soak rice together overnight.
Grind together to a fine paste.
Keep aside for 5-6 hours.
Put into idli moulds and steam till cooked.
Use skewer test.
Grease a sev press. Place warm idli in it and press.
Press out sev in a 4" circle. See that ends overlap.
Allow to cool a bit. Use greased palms and lift.
Place in a double walled colander or steamer to keep warm.
Serve hot with ghee and chutney, garnished with coconut and coriander.
Variations:
Top with powdered sugar and ghee while serving.
Cool, break unevenly. Heat oil in a pan, add finely chopped chillies and onions, fry till tender, add sev, salt, lemon juice, coriander, grated coconut, and mix. Serve warm or cold.
Sun dry the idiappams till dry and crisp. Store and fry or steam when desired.
Will keep for a few weeks in dry form.
Making time: 1 hour excluding soaking and grinding time.
Makes: 18-20 idiappams.
Shelflife: Idlis can be refrigerated and resteamed the next day. Dry form 2-3 weeks.
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adapted from bawarchi.com (saroj's cookbook)
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- From: Ires (@ 168.187.123.11)
on: Sun Apr 7 14:56:30
Its easy!You can use readymade finely powdered raw rice powder or make fine raw rice powder (after soaking rice for minimum of 4 hrs and powdered after draining all water) .Add salt and make a firm dough with hot water (this is very important cold water does not help).This is then passed through the press using the small holed sieve .If the dough does not pass easily
thru the sieve, knead with a little more hot water.This can be spread on to idli steamer and steamed for 15 mins .Take care not to use the weight of the pressure cooker but a tumbler over the weight area .Serve with red coconut chutney or vegetable stew or simply coconut milk and sugar.
- From: Ronak (@ )
on: Wed Feb 19 08:10:10
Respected sir.
i am a farmer in Gujarat. i am farmer a lemon.so sir i want to know about the procedure of dry lemon.then i want to export this product. so if u can help in to this please reply us.
yours faith fully,
Ronak
- From: mrs.P. D. Kannah (@ pool-70-17-76-15.res.east.verizon.net)
on: Tue Nov 2 08:34:44
SRILANKAN IDIYAPPAM METHOD
steam all purpose flour in an idlicooker / steamer for 30 min. Then breke the hard pieces before it gets cool and seive it using a fine eyed seive.
use 3/4 steamed flour and 1/4 rice flour (red /white)mix it add salt to taste and using boiling water make thick paste. using idiyappam making ural and moulds make 4" width fine idiyappam then steam it for 5 min.
if u steam the flour and store it it will be very easy when u are in hurry.
I am too a new one to kitchen recently started cooking .try it friends. if effective i'llpost u some more.
- From: mrs.P. D. Kannah (@ pool-70-17-76-15.res.east.verizon.net)
on: Tue Nov 2 08:34:53
SRILANKAN IDIYAPPAM METHOD
steam all purpose flour in an idlicooker / steamer for 30 min. Then breke the hard pieces before it gets cool and seive it using a fine eyed seive.
use 3/4 steamed flour and 1/4 rice flour (red /white)mix it add salt to taste and using boiling water make thick paste. using idiyappam making ural and moulds make 4" width fine idiyappam then steam it for 5 min.
if u steam the flour and store it it will be very easy when u are in hurry.
I am too a new one to kitchen recently started cooking .try it friends. if effective i'llpost u some more.
- From: Sothi (@ ip-87-150.dot.net.au)
on: Thu Nov 11 04:19:07 EST 2004
Here is my fool proof idiyapam recipe
Take two cups of red rice flour or mix half white rice flour and red rice flour. Microwave it on high for 1minute. Sieve the flour add 1tsp salt and mix well. Boil water in the kettle. Once the kettle stopped pour the water in a vessel and leave it for exactly 3 minutes. Now add the water little by little into the flour and mix it with a spoon handle to make a soft dough. Use the mould to make idiyapam and steam it in idli cooker or in steamer.
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