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Light and gut-friendly Idiyappam with creamy Coconut Milk Sodhi – a comforting, gentle meal for your tummy.
Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.
Serving size: 4 pieces
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.
A delicate and mild South Indian stew made with creamy coconut milk, tender vegetables, and a hint of tang from lemon. This comforting dish, known as Sodhi, is a perfect accompaniment for idiyappam, appam, or steamed rice.
Serving size: 1 cup
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Light and gut-friendly Idiyappam with creamy Coconut Milk Sodhi – a comforting, gentle meal for your tummy.
This south_indian dish is perfect for dinner. With 662.4200000000001 calories and 10.649999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.
In a medium pot, combine the thin coconut milk, sliced onion, potato, carrot, green beans, green chilies, and julienned ginger. Add the turmeric powder and salt, and mix well. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-12 minutes, or until all the vegetables are tender.
Reduce the heat to low and stir in the thick coconut milk. Let it warm through gently for 2-3 minutes. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
While the sodhi is simmering, heat the coconut oil in a small pan (tadka pan) over medium-high heat. Add the mustard seeds and wait for them to splutter. Add the urad dal and fry until it turns light golden. Finally, add the curry leaves and stir for a few seconds until they become crisp.
Pour the hot tempering over the sodhi and mix gently. Turn off the heat and stir in the fresh lemon juice. Garnish with chopped coriander leaves and serve immediately.
