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Rice idiyappam

Rice idiyappam

IndianIndianDifficultDifficultMain CourseMain Course
Top view of red rice idiyappam and coconut stew
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Authentic Red
Rice Idiyappam
& Coconut Stew – A Comforting Kerala Delicacy

285 mins
Cooking Time
Difficult
Difficulty
24
Ingredients
Diet
This Kerala-style dish uses the native Tamilian red rice (samba pacharisi) to make the idiyappam (string hoppers) with a fragrant coconut milk-based vegetable stew. It’s a true comfort meal that gives the idiyappam a rustic feel and better nutrition with a mild flavour.

Ingredients

UNITSIngredients
For red rice idiyappam flour:
1 kgSamba pacharisi or red raw rice
For idiyappam:
2 cupsSamba pacharisi idiyappam flour
1 cupWarm water (plus extra as needed)
1 tspSalt
For Coconut Stew (Vegetable Ishtu):
1 largeOnion, sliced thin
¼ cupPotatoes, cubed
¼ cupCarrot, cubed
¼ cupBeans, cut 1 inch long
¼ cupGreen peas
¼ cupCauliflower florets
10Cashews, soaked and ground to a paste
1 cupThin coconut milk
1 cupThick coconut milk
1 cupWater
fewCurry leaves
1 tspCoconut oil
to tasteSalt
For Tempering:
1 tspCoconut oil
1 inchCinnamon stick
2Cloves
2Cardamoms
1 tspGinger, finely chopped
fewCurry leaves
1Green chilli, slit

Follow
Directions

Description - Step 1

Prepare the idiyappam flour

Wash and soak red rice for 2 hours. Strain and let it dry slightly for 2 hours; it should remain slightly moist. Grind soaked rice to a fine powder. Roast flour on low heat in batches until silky and sand-like. Sieve the roasted flour. Grind any coarse bits and re-sieve. Cool completely and store in an airtight container.

Step 1
Prepare the idiyappam flour
240 minutes
Step 2
Prepare the idiyappam
25 minutes
Step 3
Prepare tempering for coconut stew
5 minutes
Step 4
Prepare the veggies for the coconut stew
5 minutes

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