Idiyappam

I don't know what took me so long to post this dish. Idiyappam is a very popular main course dish in South India, next to Idly. Idiyappam is always recommended for easy absorption and hence a quick energy. It is preferred by elderly people, children and for those in convalescent period.It is a rice based dish.
Nowadays instant idiyappam (sevai / dried rice noodles) is more popular because of time constraint. Anyways preparing idiyappam from scratch yields a very good quality version. Xav loves home made idiyappam than the instant one, so I have to master this art for our Saturdays:)

Idiyappam squeezed on idly plate. My idiyappam press is also on picture:)

There are many kinds of idiyappam presses in India. I use my murukku nazhi with idiyappam plate, but if we need to make more number of idiyappams, the above tripod style press is more convenient (I had one like this in Madras...couldn't carry it here..hmm...So kitchen gadget lovers should buy this one...hi..hi).I got this image from this website.

Idyappam with store bought samba red rice flour. I used double horse brand red rice flour.

Petal-soft idiyappam waiting for its matching side dish.

My favorite combo:  shredded coconut + sugar with idiyappam.

Hubby's choice:  Idiyappam with  coconut milk and sugar.

For 3 big size idiyappam:

Ingredients:
Raw rice flour (pacharisi) - 2 cup
(puzhungal arisi flour can also be used. But the flavor will be different).
water - 1 1/2 cup
salt - 1/4 tsp
ghee / oil - 1/2 tsp

Method:
Dry roast the rice flour, till it gets a sandy texture.
Store for future use or start preparing right now.
Bring water to rolling boil with salt, ghee.
Pour over the roasted flour and mix to get a soft chapati dough stage.
Divide into 3 equal portions.
From one part, take a handful and stuff inside the idiyappam press (idiyappam nazhi).
Grease a idiyappam plate or idly plate with a drop of ghee / oil.
Squeeze the strings in continuous fashion. Place inside idly cooker or idiyappam steamer.
(I use pressure cooker for both idly and idiyappam.Pour 2 cups water in the cooker.Leave the bottom-most plate empty and keep the idiyappam plate above it, as shown in picture. This will ensure the idiyappams to get cooked without getting wet. I keep it for 10 minutes in high steam without putting the weight valve).
Likewise steam all the idiyappams.
The whole process will take 1 hour.
In the mean time prepare the side dish and serve hot.

Serving suggestions:

Serve idiyappam as dinner or breakfast.
The popular side dishes are lamb paya (aattukkaal paaya), mutton kulambu, vegetable kuruma, shredded coconut with sugar, coconut milk mixed with jaggery solution and cardamom or sugar.
Idiyappam with paya is more popular in Tamilnadu.

Tips:

Dry idiyappam are commonly available in market as instant idiyappam. They are easy to make, but the home made ones are definitely more delicious.
Ready-made idiyappam flours are more easier, as they are already double roasted and hence we can start preparing the idiyappam immediately.
If we want to make our own flour, then soak 2 kg of raw rice for 2 - 4 hours. Drain and let dry in shade for 1 hour. Then grind in the nearby mill or your mixie to a fine state. Roast it at home to get the sandy texture, let cool completely and store in air tight container for 2 months.
I prefer buying plain white rice flour.

Inippu sundal

Sundal / sprout stir fry is a healthy Indian-snack.While all the other sundals remain spicy there are a few variations too.  Karamani and green gram are more suitable for making a sweeter version. It can be classified as a healthy dessert because of the benefits of red cow peas.

Other names: thattam payaru inippu sundal , karamani, red cow peas, red chowri, red chawli, azuki beans, small red beans.

Sweet karamani sundal.

Ingredients:

Red cow peas - 1 cup
jaggery - 1 cup (or less)
freshly shredded coconut - 1/2 cup
cardamom - 2
ghee / coconut oil - 1 tsp
cashew - 4
raisin - few

How to cook the cow peas?

Add twice the measure of  water to the unsoaked karamani (red cow peas) and pressure cook till 2 whistle. Then reduce heat to medium and cook for 5 minutes.
If soaked overnight: add enough water to cover karamani (red cow peas) and pressure cook till 1 whistle. Then reduce heat to minimum and cook for 5 minutes.
Soaked red chowri can be cooked in stove top too. But it will require more water and time.
Dry roasting the bean reduces the cooking time in stove top method.

Method:

Wash and cook the red chowri beans. Drain the excess water from cooked dhal. The water can be used in making curries, soup, rasam etc.

In a separate vessel add 1/2 cup water to jaggery and dissolve it by heating. Pour the clear jaggery solution to a bowl and discard the sediments.

Heat the oil / ghee in a wok and put the cashews, raisins. Let the raisin puff in minimum heat. Pour the jaggery solution and heat till it gets thick.Add the cooked beans and reduce heat. Wait till it looses the excess moisture and turns grainy.

Switch off and sprinkle the cardamom powder, shredded coconut. Mix well.

Sweet Sundal is ready!

Serving Suggestion:

Serve as snack.
It can be wrapped inside a chapati and served as sweet rolls.
Excess inippu sundal can be kept frozen and used later for making  boli / sweet paratha, susiyam or stuffed kozhukattai.