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Idiyappam/Sevai/Sandhagai (Indian Rice Noodles)-Recipe from the scratch-Sweet Sevai Recipe and Lemon Sevai Recipe

 This is the first time,I followed my moms method from the scratch for the idiyappam(In Coimbatore and its surroundings,it is normally called as Sandhagai).The main reason behind making this idiyappam is that our friend has brought the idiyappam maker from India for us;).The idiyappam flour or rice flour(homemade or store bought) can be used to make idiyappam and they also tastes good(I have even used it,will use in the future too :) ).But this method gives the best tasting idiyappams:).Once hooked on to this method,will never feel like using those flours,unless and otherwise laziness pops in ;).I called my mom once, twice,thrice to confirm with the batter for the Idiyappam :).I didn't want to go wrong anywhere in the process :).After making the idiyappams felt that it is not complictaed as I thought :).
During my childhood,never liked the sweetened coconut milk(not anymore,I drank some leftover coconut milk by 12 Midnight(lol) ;) from the refrigerator ;) ) and my mom use to make the lemon sevai ,which is my all time favorite.So, here is the recipe for the idiyappam and the two varieties of idiyappams.
I found this post in WIKI ,which brings out the facts about Sandhagai (Added Aug 6,2011).I had questions if this is the semiya :),no it is not...go through the wiki post,and you ll find all the details needed.
(Normally the boiled rice will not give the whitish look like raw rice,but the rice I bought this time was even more darker than usual)
Plain Idiyappam(From the scratch) Recipe
Ingredients
3 cups Ponni Boiled Rice(Puzhungal Arisi)
Salt
Method
1.Wash and clean the rice to remove the impurities.Soak it in water for 4 to 6 hours.
2.Grind it into a fine paste with enough water in a wet grinder.The batter should be of idli batter consistency.
3.Do not allow the batter to ferment.Add salt to this batter and stir well.Make idlies soon after grinding.
4.Transfer this batter in idli moulds and steam until done.As there is no urad dhal these idlies will be hard.
5.While the idlies are still hot(taken right from the stove to idiyappam maker,pressing will be easy),into greased idiyappam maker and press it to make the rice strings.Make sure to keep a plate to hold the idiyappam aka rice noodles.




Sweetened Coconut Milk(Karupatti Thengaipaal) Recipe
  Just before going to the recipe,if interested in knowing about the different types of sugar, click this link

Ingredients
1 Coconut(Fresh) grated
1 cup crushed palm jaggery (karupatti)
3 green cardamom
Method
1.Add the coconut to the blender,add the warm water and grind it finely.
2.Using a strainer,add this coconut ,and press it with your fingers to extract the milk.Do it for the entire coconut mixture little by little(I used a small strainer,so had to do in portions).Reserve the coconut milk(this is the thick first extract) and the coconut separately.
3.Again, add the coconut and grind it again with some water.Transfer it to the strainer and extract the milk(Second extract).Reserve the coconut gratings.
4.Add the coconut gratings and some water and grind.Transfer it for the third time to strainer and extract the final thin milk.Discard the coconut.
5.Mix all the extracts of coconut milk.
6.In a pan,add the palm jaggery and some water.Let it heat, until it forms a thick syrup.No need to check for the thread consistency.The syrup should be just thick.Add the cardamom to the jaggery syrup.To this syrup, at low flame ,add the coconut milk and stir.Just allow it be on flame for just few seconds.


Notes
  • Do not let the coconut milk to stay on fire for long.It gets easily curdled,so remove it from the heat very soon..
  • This coconut milk is very good for health ,if taken in portions.
I have added the first and extract together and the third extract is in the another bowl.Click on the image to see the lack of thickness in the third extract.
Sweet Sevai Recipe
1.Add fresh grated coconut to top of the idiyappam.(optional)
2.Pour the sweetened coconut milk to idiyappam,as needed and serve it immediately.
Notes
  • If coconut milk is not prepared,for sweet version,top the idiyappam with grated coconut and some sugar.
  • Light/Dark Brown sugar can be substituted for palm jaggery.But palm jaggery has medicinal values.
  • White sugar can also be used for a different flavor and I do prepare it for my DH,who loves it with appam.
Lemon Sevai Recipe
Ingredients
2 1/2 cups Cooked sevai/Idiyappam
1 Medium size onion finely chopped
2 to 3 green chillies finely chopped
fistful of curry leaves
juice from a small sized lemon
1/4 tsp turmeric powder
2 tbsp urad dhal(skin removed)
finely chopped coriander leaves
Salt(as per taste)
1 tbsp Oil
Method
1.Heat a pan,add oil and once its hot add the mustard and urad dhal.Once the mustard starts spluttering and the urad dhal turns golden brown,add the onion,chillies,turmeric powder and curry leaves.Saute until the onion turns translucent.
2.Turn off the flame to LOW,add the lemon juice and stir for about 30 seconds.
3.Now add the idiyappam and stir until well mixed.Take care not to break the idiyappam much.
4.Add the coriander and stir just before turning off the flame.Serve it hot with coconut chutney.
Note
My mom never adds onion to lemon sevai.I learnt this method from my DH :).Also,adding lemon juice to the onion mixture and not directly to the idiyappam,gives the tanginess even to the onion.

Coconut Chutney(Kongunadu Style)
 My favorite Coconut chutney :).Few ingredients play an important role in our style of cooking,one among them is these pearl onion .One big sacrifice, from my side after coming here to US is reducing the quantity of pearl onion  in my cooking,as its expensive (esp for the quantity of pearl onions I use).I love this chutney with lemon idiyappam always ,also this is an excellent chutney for hot idlies and also I have it with rice too(Its my personal choice ;) ).

Ingredients
To grind
1/3 cup grated coconut(fresh preferred)
3 tbsp roasted gram(pottukadalai)
1 garlic
2 green chillies
a small piece of tamarind
Salt(as per taste)
To Temper
1 tsp Oil
2 Dried Red Chillies.
1/4 tsp mustard
1 tsp channa dhal
2 to 3 (or as needed)shallots/pearl onion) chopped
few curry leaves
Method
1.Grind all the ingredients into a slightly coarse paste with enough water needed.
2.In a small pan,add the oil and once its hot,add the mustard,channa dhal,curry leaves and saute until the mustard pops and channa dhal becomes golden brown.
3.Add the shallots and saute until translucent.
4.Pour this tempered mixture into the chutney.

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