Wednesday, 11 April 2018

Idiyappam

MEGA BLOGGING MARATHON - APRIL 2018

#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST
DAY 9

"Breakfast Like a King, Lunch like a Prince and Dine like a Pauper"

   I'm a little excited and at the same time a bit worried. Pretty soon am moving from Blogger to Wordpress. Work is still in progress. I'm keeping all my fingers crossed that the move will be seamless. The new blog was supposed to be ready before I started the Mega Blogging Marathon. Before I posted the first day recipe I was in a dilemma as to should I participate or not. What made me participate is some of the recipes that I had already prepared for the theme. As the saying goes 'baad mai dekha jaye ga!' Till then lets just enjoy International Breakfast.

   But before I go into today's recipe have to share with you friends this - I had my first ever conference meeting online... yes, no sitting around a table face to face. The team working on my blog is in Bangalore, so we had a meeting on Zoom. Before today did I even know something like Zoom for meetings existed? No, not at all... the only Zoom I know is the TV channel Zoom. The team leader advised me download the app and then after a few hiccups the meeting was on. The world is so big and yet so small. Couldn't wait to share the excitement with hubby when he got home. His reaction ''ahaha, that's good". When I shared the excitement with my daughter she went "hope in all the excitement you didn't forget to ask relevant questions!" Is my daughter wearing the mummy shoes? 

   Today's recipe is the famous breakfast dish from down south Idiyappam, also known as string hoppers. Choosing one breakfast dish from INDIA was a little difficult. India has so many different breakfast options. OMG, what a coincidence both beginning with I! This is one breakfast dish I'd wanted to try out for ages. Its a pity we don't get Idiyappam readily in most restaurants. I will admit to you guys that hubby and I enjoyed it as brunch. Its filling, so delicious and gluten free. Its not difficult to prepare.  Idiyappam can be served with a sambhar, a vegetable stew or just with milk and sugar. I opted for the vegetable stew.







IDIYAPPAM WITH VEGETABLE STEW
Serves 3-4 
Recipe source: Padhu's Kitchen

For the Idiyappam:
1 cup rice flour
1-1½ cup water
¼ tsp salt

idli steaming device 
idiyappam press or sev press

For the Vegetable Stew:
1 medium onion, finely chopped
3-4 cloves of garlic, finely chopped
1green chilli, cut into rings
1 tsp ginger paste
2 cups mixed vegetables ( I took peas, carrot, potato, zucchini and French beans)
1½ cups thin coconut milk
1 cup thick coconut milk
4-6 peppercorns
1"cinnamon stick
4-6 cloves
1 bay leaf
1 sprig curry leaves
1-1¼ tsp salt
1 tbsp coconut oil

 1tbsp chopped fresh coriander 

Preparation of the Vegetable Stew:
  1. Heat oil in a saucepan over medium heat.
  2. When it becomes hot, add cinnamon, cloves, peppercorn and bay leaf. Stir for a few seconds.
  3. Add curry leaves and onion.
  4. Stir the onion till it becomes a bit soft. 
  5. Add garlic, green chili and ginger. Stir fry.
  6. Add the vegetables. Mix well.
  7. Add thin coconut milk and salt.
  8. Let the stew become hot over low to medium heat. You don't want it boil.
  9. Let it simmer till the vegetables get cooked. Stir occasionally.
  10. Add the thick coconut milk. Mix well. 
  11. Take the stew off the heat. Garnish with coriander.
Preparation of the Idiyappam:
  1. Bring the measured water and salt to a boil.
  2. Add the rice flour and mix well.
  3. Take the pan off the heat.
  4. Remove the dough into a wide tray or plate.
  5. Let it cool.
  6. When it is cool enough to handle, knead the dough till it becomes smooth.
  7. Put some water (it should not touch the bottom idli tray) in the idli steaming device and bring it to a boil.
  8. Take the idli molds and apply little oil over the molds.
  9. Shape the dough into a cylindrical shape and press it into the idiyappam press or the sev press. 
  10. Press the dough into small nest like shapes in each idli mold. 
  11. Steam the idiyappam for 5-10 minutes.
  12. Remove the idli stand form the idli steaming device.
  13. Slowly using a small spatula or a butter knife remove the idiyappam from the molds.
  14. Serve hot with vegetable stew.
Tips:
  • Use small steel bowls if you don't have a idli tray.
  • You can add fresh grated coconut over the idiyappam before serving.
  • The get thin and thick milk grate a big fresh coconut. Add it to the blender jug with just enough water so that its easy to process the coconut. Process for 1-2 minutes. Remove the mixture into a sieve which is kept over a bowl. Take a handful of the coconut and squeeze it to remove the milk. You have the thick milk. Add the coconut back into the blender jug. Add water and process again. Again squeeze out the milk. This is the thin milk.
  • Alternately you can use tinned coconut milk.
A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland

Check out what other Mega Blogging Marathoners have made for day 9:


   
Sending this recipe to the following event:


12 comments:

  1. Idiyappam looks so perfect and soft. At least once in a week, i prepare the idiyappam for breakfast or dinner, still looking at this pictures of idiyappam, i'm craving now. Good luck to your move from blogger to wordpress,Mayuri

    ReplyDelete
  2. Omg, this gluten free idiyappams looks simply out of the world, feel like having those string hoppers with some spicy stew as side dish. Lovely dish.

    ReplyDelete
  3. Awesome pick for the Indian breakfast. We love idiyappam as well though I don't prepare it regularly.

    ReplyDelete
  4. String hoppers are a treat by themselves and these hoppers look so well made. You have got just the perfect texture for them , beautifully made too.
    btw, all the best for migrating to wp..I am sure you shall enjoy it.

    ReplyDelete
  5. I can really feel your excitement about your new blog! I would advise you of one thing... please finish off the marathon and then take rest, let them do the transition... this way, you will be able to finish it in peace and you will give the designers working on it a full load to transfer hehe... Idiyappam is something that my girls really love, but I am ashamed of myself that I never made it at home, since I don't like it. I don't know if I qualify to be a bad mother... hehe... Looking at your clicks, I am telling myself, I have to make some almost immediately...

    ReplyDelete
  6. This is a family favorite Mayuri! Looks really good! And best wishes for the move to WP :)

    ReplyDelete
  7. Life is all about such tiny happiness. Congrats on your move to wordpress. Hope it goes without any problem. Idiyappam is one of my fav breakfast and we love it with sweetened coconut milk. Serving it with stew is also a popular version.

    ReplyDelete
  8. That's pretty exciting to know about the team working on your blog. Hope things work out good soon. I love Idiyappam and only recently I figured out that I am yet to post this dish..maybe I am waiting to use for I?..you have got that done so well..

    ReplyDelete
  9. That is wonderful news to hear mayuri, the team might be working so hard .. Good luck for the transition.. Ha ha love your attitude baad mein dekha jaaye :P Iddiyapam is my fav south indian breakfast , looks so perfect , all the string look fantastic !! amazing recipe again !!

    ReplyDelete
  10. Idiyappam with Coconut milk and jaggery is my fav.. Made it to perfection..

    ReplyDelete
  11. Good to hear about your conference with your blog team. Good luck with everything.
    Perfectly made idiyappam Mayuri. They must have tasted amazing with that vegetable stew.

    ReplyDelete
  12. I can gobble up idiappam and coconut milk any time. Good luck with the wordpress move... :-)

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Wednesday, 11 April 2018

Idiyappam

MEGA BLOGGING MARATHON - APRIL 2018

#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST
DAY 9

"Breakfast Like a King, Lunch like a Prince and Dine like a Pauper"

   I'm a little excited and at the same time a bit worried. Pretty soon am moving from Blogger to Wordpress. Work is still in progress. I'm keeping all my fingers crossed that the move will be seamless. The new blog was supposed to be ready before I started the Mega Blogging Marathon. Before I posted the first day recipe I was in a dilemma as to should I participate or not. What made me participate is some of the recipes that I had already prepared for the theme. As the saying goes 'baad mai dekha jaye ga!' Till then lets just enjoy International Breakfast.

   But before I go into today's recipe have to share with you friends this - I had my first ever conference meeting online... yes, no sitting around a table face to face. The team working on my blog is in Bangalore, so we had a meeting on Zoom. Before today did I even know something like Zoom for meetings existed? No, not at all... the only Zoom I know is the TV channel Zoom. The team leader advised me download the app and then after a few hiccups the meeting was on. The world is so big and yet so small. Couldn't wait to share the excitement with hubby when he got home. His reaction ''ahaha, that's good". When I shared the excitement with my daughter she went "hope in all the excitement you didn't forget to ask relevant questions!" Is my daughter wearing the mummy shoes? 

   Today's recipe is the famous breakfast dish from down south Idiyappam, also known as string hoppers. Choosing one breakfast dish from INDIA was a little difficult. India has so many different breakfast options. OMG, what a coincidence both beginning with I! This is one breakfast dish I'd wanted to try out for ages. Its a pity we don't get Idiyappam readily in most restaurants. I will admit to you guys that hubby and I enjoyed it as brunch. Its filling, so delicious and gluten free. Its not difficult to prepare.  Idiyappam can be served with a sambhar, a vegetable stew or just with milk and sugar. I opted for the vegetable stew.







IDIYAPPAM WITH VEGETABLE STEW
Serves 3-4 
Recipe source: Padhu's Kitchen

For the Idiyappam:
1 cup rice flour
1-1½ cup water
¼ tsp salt

idli steaming device 
idiyappam press or sev press

For the Vegetable Stew:
1 medium onion, finely chopped
3-4 cloves of garlic, finely chopped
1green chilli, cut into rings
1 tsp ginger paste
2 cups mixed vegetables ( I took peas, carrot, potato, zucchini and French beans)
1½ cups thin coconut milk
1 cup thick coconut milk
4-6 peppercorns
1"cinnamon stick
4-6 cloves
1 bay leaf
1 sprig curry leaves
1-1¼ tsp salt
1 tbsp coconut oil

 1tbsp chopped fresh coriander 

Preparation of the Vegetable Stew:
  1. Heat oil in a saucepan over medium heat.
  2. When it becomes hot, add cinnamon, cloves, peppercorn and bay leaf. Stir for a few seconds.
  3. Add curry leaves and onion.
  4. Stir the onion till it becomes a bit soft. 
  5. Add garlic, green chili and ginger. Stir fry.
  6. Add the vegetables. Mix well.
  7. Add thin coconut milk and salt.
  8. Let the stew become hot over low to medium heat. You don't want it boil.
  9. Let it simmer till the vegetables get cooked. Stir occasionally.
  10. Add the thick coconut milk. Mix well. 
  11. Take the stew off the heat. Garnish with coriander.
Preparation of the Idiyappam:
  1. Bring the measured water and salt to a boil.
  2. Add the rice flour and mix well.
  3. Take the pan off the heat.
  4. Remove the dough into a wide tray or plate.
  5. Let it cool.
  6. When it is cool enough to handle, knead the dough till it becomes smooth.
  7. Put some water (it should not touch the bottom idli tray) in the idli steaming device and bring it to a boil.
  8. Take the idli molds and apply little oil over the molds.
  9. Shape the dough into a cylindrical shape and press it into the idiyappam press or the sev press. 
  10. Press the dough into small nest like shapes in each idli mold. 
  11. Steam the idiyappam for 5-10 minutes.
  12. Remove the idli stand form the idli steaming device.
  13. Slowly using a small spatula or a butter knife remove the idiyappam from the molds.
  14. Serve hot with vegetable stew.
Tips:
  • Use small steel bowls if you don't have a idli tray.
  • You can add fresh grated coconut over the idiyappam before serving.
  • The get thin and thick milk grate a big fresh coconut. Add it to the blender jug with just enough water so that its easy to process the coconut. Process for 1-2 minutes. Remove the mixture into a sieve which is kept over a bowl. Take a handful of the coconut and squeeze it to remove the milk. You have the thick milk. Add the coconut back into the blender jug. Add water and process again. Again squeeze out the milk. This is the thin milk.
  • Alternately you can use tinned coconut milk.
A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland

Check out what other Mega Blogging Marathoners have made for day 9:


   
Sending this recipe to the following event:


Pin It

12 comments:

  1. Idiyappam looks so perfect and soft. At least once in a week, i prepare the idiyappam for breakfast or dinner, still looking at this pictures of idiyappam, i'm craving now. Good luck to your move from blogger to wordpress,Mayuri

    ReplyDelete
  2. Omg, this gluten free idiyappams looks simply out of the world, feel like having those string hoppers with some spicy stew as side dish. Lovely dish.

    ReplyDelete
  3. Awesome pick for the Indian breakfast. We love idiyappam as well though I don't prepare it regularly.

    ReplyDelete
  4. String hoppers are a treat by themselves and these hoppers look so well made. You have got just the perfect texture for them , beautifully made too.
    btw, all the best for migrating to wp..I am sure you shall enjoy it.

    ReplyDelete
  5. I can really feel your excitement about your new blog! I would advise you of one thing... please finish off the marathon and then take rest, let them do the transition... this way, you will be able to finish it in peace and you will give the designers working on it a full load to transfer hehe... Idiyappam is something that my girls really love, but I am ashamed of myself that I never made it at home, since I don't like it. I don't know if I qualify to be a bad mother... hehe... Looking at your clicks, I am telling myself, I have to make some almost immediately...

    ReplyDelete
  6. This is a family favorite Mayuri! Looks really good! And best wishes for the move to WP :)

    ReplyDelete
  7. Life is all about such tiny happiness. Congrats on your move to wordpress. Hope it goes without any problem. Idiyappam is one of my fav breakfast and we love it with sweetened coconut milk. Serving it with stew is also a popular version.

    ReplyDelete
  8. That's pretty exciting to know about the team working on your blog. Hope things work out good soon. I love Idiyappam and only recently I figured out that I am yet to post this dish..maybe I am waiting to use for I?..you have got that done so well..

    ReplyDelete
  9. That is wonderful news to hear mayuri, the team might be working so hard .. Good luck for the transition.. Ha ha love your attitude baad mein dekha jaaye :P Iddiyapam is my fav south indian breakfast , looks so perfect , all the string look fantastic !! amazing recipe again !!

    ReplyDelete
  10. Idiyappam with Coconut milk and jaggery is my fav.. Made it to perfection..

    ReplyDelete
  11. Good to hear about your conference with your blog team. Good luck with everything.
    Perfectly made idiyappam Mayuri. They must have tasted amazing with that vegetable stew.

    ReplyDelete
  12. I can gobble up idiappam and coconut milk any time. Good luck with the wordpress move... :-)

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.