Curd Idiyappam (String Hoppers in Yoghurt)

 

            Check out this new variation of curd rice in the form of Curd Idiyappam. I just replaced the rice with the latter. It turned out very yummy and drool worthy. There is nothing like having a bowl of this simple and healthy dish for breakfast, brunch, lunch or for snack when time is a constraint. It is also ideal as a lunch box meal.

            It is both filling and soothing to the tummy. You can enjoy it on its own or with some pickle and papad. A little bit of idli podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. So check out a step by step pictorial recipe to prepare this comfort food. 

• 2-3 Idiyappam , crumbled
• 1/2 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 2 tbsp. peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Mix the crumbled idiyappam with the yoghurt and salt and keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the dry red chilies, peanuts, green chilies, urad dal and curry leaves. Sauté for a few seconds.

          Switch off the flame and then pour this tempering over the idiyappam-yoghurt mix. 

           Garnish with coriander leaves and enjoy as a breakfast, brunch, lunch or for snack. It is also ideal as a lunch box meal.

                                  Crumble the idiyappam.

                                  Add the yoghurt and salt and mix well.

  Heat oil & temper with mustard seeds. Then add red chilies, peanuts, 

green chilies, urad dal & curry leaves. Sauté for a few seconds.

  Pour this tempering over the idiyappam-yoghurt mix.

                      Garnish with coriander leaves & enjoy for  breakfast, brunch, lunch For

                      snack. It is also ideal as a lunch box meal.

Idiyappam Urad Dal Pakora

           This can be a perfect party appetizer. Made from some leftover Idiyappam (string hoppers) and ground urad dal. My first try and they came out absolutely yummy. So go ahead and give it a try and surprise your loved ones. Serve along with tomato sauce, green chutney, mayo or hummus. They can also be relished as a tea time snack or as a side dish with dal chawal, curd rice or sambar rice. 

• 1 cup leftover Idiyappam
• 1/4 cup split urad dal (black gram) soaked for 3-4 hours
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 1 small onion, finely chopped
• 2-3 tbsp. coriander roots, chopped
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. garam masala powder
• 1/4 tsp. asafoetida
• pinch of baking soda
• oil to deep fry

          Grind the soaked dal with very little water into a paste. Mix together all the ingredients (except oil) and keep aside for 5-10 minutes.

          Heat oil in a pan and drop spoonful of the batter. Fry on a medium flame till golden in color. Drain on a kitchen towel and serve with tomato sauce, chutney, mayo or hummus.

Idiyappam Payasam (String Hopper Pudding / Kheer)

          Serve this yummy dessert this Sankranti and surprise your family and friends with this fusion fare. I made use of some leftover Idiyappam to dish out this simple, innovative dessert. Enjoy them chilled as an after-meal dessert or whenever you desire.

• 1 cup idiyappam (string hoppers)
• 500 ml. milk
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. chopped nuts
• raisins, chopped nuts and pinch of saffron to garnish

           Bring the milk to a boil and simmer till it is half reduced. Add the chopped nuts, sugar and cardamom powder. Simmer till the sugar dissolves. 

           Now and the idiyappam and mix well. Simmer for 1-2 minutes and switch off the flame. Add the rose water and set aside to cool down. 

          Refrigerate for an hour. Garnish with some chopped nuts, raisins and saffron and serve this yummy dessert chilled.

Appam with Idli / Dosa Batter (Instant Pancakes - Kerala Style)

          Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (White Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chatti. You can also make in any non-stick small round kadai.

          But today I made these delicious appams using idli / dosa batter, coconut milk and eno fruit salt. They were just perfect. I sprinkled some toppings like cheese, chili flakes, pepper powder, karam / idli podi and egg. You can add any topping of your choice. So check out the step by step pictorial recipe to prepare it.

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• few drops of oil to grease
• toppings like - pepper powder, cheese, red chili flakes, idli / karam podi, egg, etc
• veg. / non-veg. stew / chana (white chickpeas curry) to serve

                   In a bowl, mix together the batter, coconut milk and eno fruit salt. Heat an Appam Chatti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp and brown.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.

                            Drop a ladleful of the batter & swirl it around. Add some cheese.

                                  Sprinkle some red chili flakes if desired.

                   Cover & cook on a low flame for 1-2 minutes or till the edges turns crisp 
                   and brown.

                                 It is done now & ready to be served.

                                 You can also add an egg for some variation.

                                  After it is done.

                                Serve with any side dish or stew.

Idiyappam Upma (String Hoppers)

     
           
          This is a simple and a very easy snack made with some leftover Idiyappam (String Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack along with coconut chutney. It is also an ideal option for a lunch box meal. So check out the step by step pictorial recipe to prepare it.       

• 2-3 leftover idiyappam balls, shredded
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 onion, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• 1" ginger grated
• 1 cup chopped mixed veggies (carrot, beans, red cabbage, peas, potato, etc.)
• salt to taste
• 1 tsp. sambar powder / idli podi (gunpowder)
• 2-3 tbsp. roasted cashew nuts
• coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, urad dal, onion, green chilies and ginger. Saute for a few seconds.

          Now add the mixed veggies and continue to fry for a minute. Add some water and cook, covered till they are soft. 

         Then add the shredded idiyappam, salt and sambar powder. Saute for 2 minutes. When done, switch off the flame.  

          Add the coriander leaves and give it a toss. Garnish with roasted cashew nuts and serve.

                      Heat oil & temper with mustard seeds. Then add curry leaves, urad dal, 
                      onion, green chilies & ginger. Sauté for a few seconds.                              

                            Add mixed veggies & fry for a minute. Add some water & cook, 
                            covered till they are soft. 

                              Then add shredded idiyappam, salt & sambar powder. Sauté
                              for 2 minutes. When done, switch off the flame.  

                                            Add chopped coriander leaves & give it a toss. 

                                 Garnish with roasted cashew nuts & serve.