VARIETY IDDIYAPPAM(Rice vermicelli)

VARIETY IDDIYAPPAM(Instant Rice vermicelli)

Before starting this I would like to say how we traditionally do iddiyappam, We soak raw rice grind to smooth batter and make idlis out of it. Then put those idlies in iddiyappam maker which has small holes and handle for rotating, when the handle is rotated it presses down the idli and through the hole we get strings which we call 'saarasthul' or 'string hoppers' or 'Iddiyappam'. With that we make dhal iddiyappam(pappu sarasthul), tamarind flavour and sweet paagu made out of coconut which is poured over plain idiyappam served with ghee. It extremely tastes delicious. But its very difficult to bring those maker everywhere. So I made this out of Instant Rice Vermicelli which is easily available in Indian grocery store. Even though it does not taste exactly how we make from fresh ones this also satisfies our taste, a alternate to that Iddiyappam.

Do the Iddiayyappam or sevai or Rice vermicelli as instructed in the pack, prepare and cool it.

Sweet Iddiayyappam :

Ingredients :

Sevai prepared- 1 cup

Powdered sugar - 1 cup or as needed
Cardamom 2 pods ghee - tbsp

Cashew coarsly powdered and fried in Little Ghee

Method :

Mix sugar with sevai and put in frying pan with tbsp of ghee, stir it lightly until the sugar melts and coats with string hoppers now add cardamom powder, ghee and fried cashewnuts.

Dhal sevai :

Ingredients :

Boil thuvar dhal with less water and turmeric : 1/2 cup
Sevai -2 cups

Red chilli or curd chilli - 2 mustard
Urad dhall and bengal gram dhal - 1 tsp each

Curry leaves

Green chilli -2
Asafoetida - pinch
Coriander leaves
Scrapped coconut - 1 tbsp

Method :

Heat the frying pan with some oil add mustard, dhals, chillies and curry leaves.Now to this add thuvar dhal. Mix well. Add the sevai and mix together until everything is blended. Garnish with coconut and coriander leaves.

Tamarind sevai :

Ingredients :

Tamarind pulp made out of 1 lemon size tamarind
Mustard - 1 tsp
Urad dhal , bengal gram dhal - 1 tsp

Asafoetida - 1 tsp

Turmeric - little
Curry leaves

Coriander for garnishing

Redchillies - 3
Jaggery - little


Method :

Dilute the tamarind pulp with water, In a kadai pour oil , add mustard and other dhal, redchillies, hing and turmeric, curry leaves. Now add diluted tamarind. Let it boil and reduce to its quantity, add jaggery, now add the sevai or iddiyappam mix well and garnish with coriander leave.

Note : Sesame oil tastes good compared to other oil in tamarind variety and served with raw onions. Dhal sevai can be served with carrot cabbage salad.