IDIYAPPAM/Sevai varieties

IDIYAAPPAM:

Place the prepared rice flour in a bowl.

Add a little [1 to 2 sp] oil and salt and mix well.

Add boiled water little by little to make soft dough.

Put this into a greased idiyaappam maker and press on oiled idiyaappam moulds or idli moulds.

Steam these idiyaappams for 10 to 15 minutes.

LEMON IDIYAAPPAM:

Separate the idiyaappams like the noodles using the hands.

Heat a small kadai and add 2tbsp oil. Add mustard seeds and when they splutter, add 1sp black gram, 1tbsp Bengal gram, 1 or 2 springs curry leaves, and 1tbsp chopped green chillies.

Fry for a few minutes and add this to the idiyaappams.

Add enough lime juice with 1sp turmeric powder and mix well.

Lastly add shredded coconut and mix well.

TOMATO IDIYAAPPAM:

Chop 4 medium tomatoes nicely.

Heat a kadai and dry fry 1sp fenugreek seeds, 1sp black gram, 1tbsp Bengal gram, 1sp coriander seeds and 4 red chillies to a golden colour.

Then powder it nicely. Pour 2tbsp oil in the kadai and heat it.

Add mustards seeds. When they splutter add the tomatoes, 1sp asafoetida powder and 1sp turmeric powder.

Cook well until the tomatoes are cooked and well blended and the oil floats on the top.

Add the powder and enough salt. Cook for some minutes.

Mix enough of this with the idiyaappams.

Add shredded coconut and chopped coriander leaves and mix well.

TAMARIND IDIYAAPPAM:
Heat a kadai and add 2tbsp gingelly oil.

Add 1sp mustard seeds and when they splutter add 1tbsp bengal gram, 1tbsp ground nuts, 2 springs curry leaves and 4 red chillies.

Immediately add the thick extract of a small lemon sized tamarind, 1sp turmeric powder and a little salt.

Cook until it is thickened.

While it is boiling, fry separately 1sp fenugreek seeds and a asafoetida piece in a little oil and then powder it.

In the last stage of the preparation of the puliyotharai masala, add this powder and mix well.

Add enough of this masala to the prepared idiyaappam noodles and mix well.

Add fresh coconut shreds and chopped coriander leaves