Recipe for Idiyappam and Veg Stew with Ingredient Sourcing in Germany

Idiyappam is a recipe from the southern states of Tamil Nadu and Kerala in India. These are basically steamed noodles made with rice flour. This dish is versatile and can be paired with coconut chutney, vegetable or meat-based stew, or you could have a sweeter version by pairing it with flavoured coconut milk. Freshly made Idiyappam tastes great with a spoonful of ghee and a sprinkling of sugar.

Today, I’m sharing the recipe for Idiyappam with Vegetable Stew. Vegetable Stew is a coconut milk-based stew which gets its unique taste from the combination of green chillies, ginger, black pepper and some whole spices. It is a perfect combination with Idiyappam.

As mentioned before, you can also pair Idiyappam with coconut chutney. You can check out its recipe here.

Idiyappam and Veggie Stew are easy to make. However, you need special kitchen equipment, such as an Idiyappam Press and a Steamer, for this recipe.

An Idiyappam Press comes in various forms. It looks like this:

You put the dough inside the mould, use one of the plates (based on what you are making) and press it to release the dough. Then, the dough comes out in the shape corresponding to the plate used. For Idiappam, you need the plate that gives the thinnest strings. This press is a handy tool and can be used for various recipes. Recently, I made Aalu Bhujiya using this press.

Various models of Steamers are available in the market. You can use any. I have an Idli steamer, which I use for making Idlis. The same steamer can be used for making Idiyappam.

So, let’s start with the recipe.

Equipment Needed:

• Pan
• Steamer
• Idiyappam Press
• Knives and Cutting Board

Ingredients for Idiyappam and Veg Stew

Ingredients for Idiyappam

• 2½ Cups Rice Flour
• 1 tbsp Salt
• 1 tbsp Oil
• Water; for kneading the dough and an additional amount for steaming

Ingredients for Vegetable Stew

• 1 tbsp Coconut Oil
• 2 inches Cinnamon Stick
• 3-4 Cardamoms
• 3-4 Cloves
• 2-3 Green Chillies; cut into thin long pieces
• 1-inch Piece of Ginger; cut into thin, long pieces
• 8-10 Fresh Curry leaves
• 1 Medium-Sized Onion, thinly sliced
• 1 Medium-Sized Potato; cut into cubes
• 1 Medium-sized Carrot; cut into cubes
• 8-10 French Beans; cut into long pieces
• ⅓ Cup Peas
• ¾ Cup Cauliflower florets
• 300 ml Canned Coconut Milk
• 1 Cup Water
• Salt; to taste
• ½ tsp Crushed Black Peppercorns
• Fresh Coriander Leaves for garnishing

Some Notes about Ingredient Sourcing in Germany:

Rice flour is called Reismehl and is available in supermarkets in Germany. You can, of course, buy it from Indian shops too. It is more reasonably priced in Indian shops. All the vegetables are available fresh as well as frozen in supermarkets. I have used canned coconut milk, which is readily available in supermarkets (called Kokosmilch).

I bought other Indian ingredients like spices, green chillies, fresh coriander leaves etc, from an Indian shop near my place.

Method to make Idiyappam and Veg Stew:

Method to make Idiyappam

• On medium heat, roast rice flour in a pan for about 5-8 minutes. Constantly mix so that the flour doesn’t burn.
  
  
  
• Slowly add water, a little at a time and mix it with a spatula. Stop adding water when it starts coming together.
  
  
  
• Turn off the heat. Cover and rest it for about 10 minutes. After 10 minutes, knead it.
  
  
  
• Heat water in a steamer and let it come to a full boil. Meanwhile, grease the steamer plates.
• Put portions of the dough into the Idiyappam Press. Press it on the idli plates.
  
  
  
• Transfer the plates to the steamer and steam the Idiyappam for 10 minutes on high heat.
  
  
  
• After 10 minutes, remove it from heat. Let it rest in the steamer for about 5 minutes.
  
  
  
• Then remove and serve.
  
  

Method to make Vegetable Stew

• Heat oil in a pan. Add cinnamon sticks, cardamom and cloves. Fry for about 20 seconds on medium heat.
  
  
  
• Add green chillies, curry leaves and ginger. Fry for about 30-40 seconds.
  
  
• Add onion. Fry them till they change their colour to golden brown.
  
  
  
• Add potatoes, beans and carrots. Add salt. Reduce the heat. Cover and cook them for about 2 minutes.
  
  
  
• Then add cauliflower and peas. Cover and cook till all the vegetables are fully cooked.
  
  
  
• Add coconut milk and water, followed by crushed black peppercorns.
  
  
  
• Boil it on high heat for 2-3 minutes.
  
  
  
• Garnish with fresh coriander leaves before serving.
  
  

Here is the recipe in printable format:

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