Idiyyapam also known as string hoppers are made from raw rice flour and water pressed into stringy noodles. So light and fluffy to eat when cooked. You can eat them steamed as they are or spice it up the way I have in this recipe. The Masoor Dal and Dhudhi coconut curry goes really well with Idiyyapam the combination is absolutely delicious and healthy too!
SERVES 4
IDIYYAPAM INGREDIENTS:
Idiyyapam packet
1 tsp Mustard seeds
Curry cleaves
2 cloves Garlic sliced (or to your taste)
2 Onions sliced
2 Tomatoes
4-5 Green Chilies sliced (or to your taste)
1/2 tsp Turmeric
Red Chili powder and salt to taste
1 tbsp Oil
METHOD:
In a wok add oil, mustard seeds, curry leaves, garlic and allow it to turn slightly brown.
Add the sliced onions and allow to cook for further 2-3 minutes.
Idiyyapam are stringy so just separate them a little with your fingers before adding them to the wok, scatter the sliced tomatoes on top and then season with turmeric, red chili powder and salt. Allow to cook for a further 8-10 minutes. Make sure the idiyyapam are not over cooked and get mushy. Timing varies as there are so many different brands of Idiyyapam available.
Serve hot on its own or with Dal Coconut Curry. Recipe below
DAL COCONUT CURRY
INGREDIENTS:
1/2 cup Masoor Dal
1/4 Dhudhi/lokhi (sliced lengthwise)
1 Onion (sliced lengthwise)
2-3 Green chili's (sliced lengthwise)
1 clove Garlic
1/2 tin Coconut milk
1 tsp Mustard seeds
Pinch of Tumeric
Salt to taste
1 tbsp Oil
METHOD:
Cook masoor dal and dhudhi in separate pans by boiling in little water. Drain and keep aside.
In a pan heat the oil, add mustard seeds, garlic, onions and cook for 2-3 minutes.
Add the cooked masoor dal, dhudhi, long green chill's and pour in the coconut milk.
Simmer for approx 5 minutes.
Serve hot with Idiyyapam or with steamed rice.