MEGA BLOGGING MARATHON – APRIL 2018
THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
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 press or sev press
- Heat oil in a saucepan over medium heat.
- When it becomes hot, add cinnamon, cloves, peppercorn and bay leaf. Stir for a few seconds.
- Add curry leaves and onion.
- Stir the onion till it becomes a bit soft.
- Add garlic, green chili and ginger. Stir fry.
- Add the vegetables. Mix well.
- Add thin coconut milk and salt.
- Let the stew become hot over low to medium heat. You don’t want it boil.
- Let it simmer till the vegetables get cooked. Stir occasionally.
- Add the thick coconut milk. Mix well.
- Take the stew off the heat. Garnish with coriander.
- Bring the measured water and salt to a boil.
- Add the rice flour and mix well.
- Take the pan off the heat.
- Remove the dough into a wide tray or plate.
- Let it cool.
- When it is cool enough to handle, knead the dough till it becomes smooth.
- Put some water (it should not touch the bottom idli tray) in the idli steaming device and bring it to a boil.
- Take the idli molds and apply little oil over the molds.
- Shape the dough into a cylindrical shape and press it into the idiyappam press or the sev press.
- Press the dough into small nest like shapes in each idli mold.
- Steam the idiyappam for 5-10 minutes.
- Remove the idli stand form the idli steaming device.
- Slowly using a small spatula or a butter knife remove the idiyappam from the molds.
- Serve hot with vegetable stew.
- 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.
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:
May 3, 2018 at 4:59 pm
That is one perfect breakfast mayuri! Idiyappam with stew is a classic combination and as u said choosing one from India is very difficult, we are spoilt with options!
May 3, 2018 at 9:52 pm
Thanks Priya, yes with different breakfast dishes in India we are so spoilt for choice.
May 4, 2018 at 4:43 am
perfectly made -and the white on white click is gorgeous.. I have to try this from scratch although mom makes it as well 🙂
May 5, 2018 at 11:57 pm
Thanks Kalyani, at first I didn’t want to make this as I don’t ready made one. Once I started realized that its not difficult at all.
May 8, 2018 at 9:02 pm
Perfect Idiyappam and it is one of my favorite. My little one loves idiyappam and stew and always asks me to make some. He also likes the ones made with the red rice.
May 9, 2018 at 9:57 pm
It has become my favorite dish too. Hubby wants me to make them again. I think I will try with some red rice.
June 18, 2018 at 3:08 pm
Idiyapaam is very healthy and comforting breakfast dish.. so inviting.
June 18, 2018 at 7:55 pm
Thank you Preeti.