Tricolour RICE NOODLES or IDIYAPPAM

Name: Tricolour RICE NOODLES or IDIYAPPAM
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3 cups rice flour; 6 cups hot water with salt; 3 tsp oil; 2 cups coconut grated; 1 cup green peas; 1 cup pumpkin; Below ingredients for ChanaCurry in a giffy / Kadala curry; 1 1/2 cup Black Chickpeas/ Kadala (Soak in water for at least 8 hrs); 1 inch Ginger chopped; 4-5 cloves garlic chopped; 1 cup tomato sliced; 1 cup onion sliced; 2 green chilli slit; 3/4 cup thick coconut milk; 1 sprig Curry leaves; 1/2 -3/4 tsp Meat masala / Garam masala powder; To taste Salt; 2 tbsp Coconut flakes / thenga kothu; Water – As required; Ingredients for Dry Roast:; 1/2 tsp Turmeric powder; 1/2 tsp Fennel powder; 1 tbsp Chilli powder; 1.5 tbsp Coriander powder

Inish Issac @InishKitchen

RICE NOODLES or IDIYAPPAM as known in kerala
Made by steaming process and it’s a soft food, small children, elderly people etc. can enjoy it. Having steam food is a far healthier way of cooking it than conventional methods. Steaming is one of the healthiest ways to cook your food and march towards Healthy India.

Inish Issac @InishKitchen

Saved

Ingredients

45 minutes

5 servings

3 cupsrice flour
6 cupshot water with salt
3 tspoil
2 cupscoconut grated
1 cupgreen peas
1 cuppumpkin
Below ingredients for ChanaCurry in a giffy / Kadala curry
1 1/2 cupBlack Chickpeas/ Kadala (Soak in water for at least 8 hrs)
1 inchGinger chopped
4-5 clovesgarlic chopped
1 cuptomato sliced
1 cuponion sliced
2green chilli slit
3/4 cupthick coconut milk
1 sprigCurry leaves
1/2 -3/4 tspMeat masala / Garam masala powder
To tasteSalt
2 tbspCoconut flakes / thenga kothu
Water – As required
Ingredients for Dry Roast:
1/2 tspTurmeric powder
1/2 tspFennel powder
1 tbspChilli powder
1.5 tbspCoriander powder

Saved

Steps

45 minutes

1

The dough combination for Idiyappam : 1 cup flour +1 ¼ cup boiling water + 1 tsp oil
2

As the idiyappam is made of tri-colour, I have used natural food ingredients to enhance the flavor and add colour to the rice flour. Also this is a good way to feed vegetables to fuzzy eating kids. Secondly it steamed food.
3

For white colour idiyappam:
Add salt to water and boil it.
4

In a bowl take flour and pour the boiling water. With help of a spoon, roughly mix it to soft dough. Close it with a lid and let it rest for 5 to 10 minutes. Always keep the dough covered either with lid or with a wet cloth all the time, to avoid the dough from drying out. If the dough is too tight, it would be difficult to press it.
5

Then add oil and knead well until the dough becomes soft. Fill the dough into the Idiyappam mould.
6

Boil water in the Idli steamer and spread few drops of oil on the Idle plate and
7

Squeeze the prepared dough slowly through the idiyappam maker / mould into idli plate and sprinkle the grated coconut over it. Squeeze some more dough on top of the coconut.
8

And steam for 10 minutues approximate and serve with Chana Curry as side dish. Idiyappam also best accompanied with Vegetable stew
9

For green colour idiyappam:
1 cup of Greenpeas, cooked with little water and salt. Grind it to smooth paste. Heat the paste before adding it to the flour. Give good mix and then only add boiling water, if required. The remaining process as above. The dough consistency should be same like the white dough.
10

For saffron colour idiyappam:
1 cup of Pumpkin, cooked with little water and salt. Grind it to smooth paste. Heat the paste before adding it to the flour. Give good mix and then only add boiling water, if required. The remaining process as above. The dough consistency should be same like the white dough.
11

METHOD: ChanaCurry in a giffy / Kadala curry
12

In the pan dry roast the ingredients, until you get the spices fragrance.
13

In a Pressure cook take some oil, add in the coconut flakes, fry until little brown then add the ginger, garlic, onions, tomatoes and salt, saute it until it turns to brown.
14

Now add the roasted masala powder, meat masala and saute. Drop in the soaked Chana’s, coat the Chanas well with the masala. Add curry leaves and adequate water to cook. Check for salt. Allow the Chanas to cook until you hear 5 whistles.
15

Switch off the gas and allow the pressure to release. Now add the thick coconut milk and give a good stir. Garnish with coriander leaves.