Delicate, steamed rice noodles from South India, perfect for a light breakfast or dinner. This traditional dish, also known as Idiyappam, pairs wonderfully with sweet coconut milk or a savory vegetable stew.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
314cal
6gprotein
60gcarbs
6g
Ingredients
2 cup Rice Flour (Use a fine, store-bought variety, often labeled for idiyappam)
2.5 cup Water (For making the dough)
1 tsp Salt
1 tbsp Coconut Oil (For the dough and greasing)
Instructions
1
Prepare Steamer and Boil Water
Lightly grease your idli plates or steamer trays with a few drops of coconut oil and set them aside.
In a heavy-bottomed pan, bring 2.5 cups of water to a vigorous, rolling boil over medium-high heat. Add the salt and 1 tablespoon of coconut oil to the boiling water.
2
Make the Rice Flour Dough
Reduce the heat to the lowest setting. Gradually add the rice flour to the boiling water, stirring continuously and quickly with a wooden spoon or spatula to prevent lumps.
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, freshly ground masala of coconut and roasted spices. This dish is savory, tangy, and perfect with steamed rice or neer dosa.
Soft Semige with protein-packed Kadale Gasi – a soul-satisfying and flavorful breakfast!
This mangalorean dish is perfect for breakfast. With 651.59 calories and 16.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
Continue mixing for 1-2 minutes until the flour absorbs all the water and comes together to form a single, thick mass.
Turn off the heat, cover the pan with a tight-fitting lid, and let the dough rest and steam in its own heat for 5-7 minutes. This step is crucial for a soft texture.
3
Knead the Dough
Transfer the warm dough to a large bowl or a clean work surface. Be careful as it will be very hot.
Once the dough is cool enough to handle, grease your hands with a little oil and knead it for 3-5 minutes until it becomes smooth, soft, and pliable, with no cracks.
Divide the smooth dough into 3-4 equal cylindrical portions that will fit into your semige press (also known as a sev or idiyappam maker).
4
Press and Steam the Noodles
Fill the semige press with one portion of the dough. Use the disc with the finest holes for delicate noodles.
Press the dough out in a circular motion onto the greased idli plates, forming a small, even nest of noodles. Do not make the layers too thick.
Place the plates in a steamer that has 1-2 inches of boiling water at the bottom.
Cover the steamer and steam on medium-high heat for 10-12 minutes. The cooked semige will look glossy and will not be sticky to the touch.
5
Serve
Carefully remove the plates from the steamer and let them rest for 1-2 minutes before handling.
Gently scoop the semige from the plates and fluff the noodles with a fork or your fingers.
Serve immediately while hot with accompaniments like sweetened coconut milk, vegetable kurma, or a spicy chutney.
4
Serving size: 1 cup
337cal
11gprotein
38gcarbs
18gfat
Ingredients
1 cup Kala Chana (Rinsed and soaked overnight)
1 cup Grated Coconut (Fresh or frozen)
6 piece Dried Red Chillies (Byadgi or Kashmiri recommended for color)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp Tamarind Paste
1 tsp Jaggery (Powdered)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Divided)
4 cup Water (For cooking and grinding, as needed)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for tempering)
4 clove Garlic (Lightly crushed)
12 piece Curry Leaves
0.25 tsp Hing
Instructions
1
Pressure Cook the Chickpeas
Drain the soaked kala chana and place them in a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but hold their shape. Allow the pressure to release naturally.
2
Prepare the Gasi Masala
While the chickpeas cook, heat a pan over low-medium heat. Dry roast the dried red chillies, coriander seeds, and cumin seeds for 2-3 minutes until fragrant.
Add the grated coconut and continue to roast, stirring constantly, for 4-5 minutes until it turns an even golden brown.
Turn off the heat and let the roasted mixture cool completely.
Transfer the cooled ingredients to a blender jar. Add the tamarind paste, jaggery, turmeric powder, and about 1/2 cup of water. Grind to a very smooth, fine paste, adding a little more water if necessary.
3
Combine and Simmer the Curry
Once the pressure has released, open the cooker. Check that the chickpeas are cooked through.
