Idiyappam with Veg Stew
Steamed rice noodles served with a mild coconut milk-based mixed-vegetable gravy. A great weekend breakfast.
Equipment
- Pan
- Steamer
- Idiyappam Press
- Knives and Cutting Board
Ingredients
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
Instructions
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, then 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 and carrots. Add salt. Reduce the heat. Cover and cook them for about 2 minutes.
- Then add cauliflower, beans 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.