When I first read the intro by Amy for the IMBB event on noodles I thought of doing some chinese noodles dish but then last night it suddenly dawned on me that I could write about my dear breakfast noodle. This dish is called Idiyappam, which is a Kerala breakfast item. Made of rice, it is a very light dish and can be had with sweet or spicy side dishes. I am not sure if it is a ‘true’ noodle as it involves no eggs but it sure is a derivative. Atleast as ‘kids’ we had nicknamed the dish as ‘noodle’ and hence it works for me.
To kick off the weekend we decided to make idiyappam for breakfast. Usually this is made from white rice flour but for a healthier version yo can used the rice flour made from unpolished white rice. The color of this kind of rice flour will be kind of a brownish reddish color and is loaded with all the fiber you need. Anyway I used the white rice flour for today as that is all I had in my kitchen pantry. The rice flour can be raw or fried..by fried it doesnot mean that it is ‘fried’ it just means that it is allowed to warm up for some time over the fire so that the moisture evaporates and there is less chance of the flour going rancid when it is stored
Things you will need
Take rice flour and add salt and hot water to it.
Using a wooden spoon mix it.
It will start forming clumps and then when it has slightly cooled use your hands to mix into a dough that will look like this.
Now you are ready to make the idiyappams. Take a part of the dough and press into the idiyappam presser and fit the lid. Then start squeezing out the dough into already oiled idli thattam. A small amount of grated coconut is added to the bottom before pressing out the idiyappam.
Alternatively in Kerala the dough is pressed onto banana leaves and then steamed. Then these are placed in a steamer and cooked till done (about 6-8 min)
This can be served with sugar or with spicy dishes like egg curry or black channa curry or whatever you feel like at the moment….