SOFT IDIYAPPAM/RICE SEVAI

Hi friends..

wishing you all a happy pongal..
( aww I know its a bit..very late.. what to do.. I was totally held up)
so hope you guys had a nice pongal celebrations at home..actually I was planning on posting sakkrai pongal recipe...but on pongal I was really tired so couldn't click the pictures..but no worries.. sweet pongal is my sons favourite..so I would be making it soon and post it..anyway there is still almost 11.5months to pongal ..so don't worry will post it before that😝....

so today I am posting a recipe for idiyappam..
I am going to make idiyappam with just a store brought rice flour..
my mom use to soak the raw rice..dry it in shade and grind it in chakki then sieve it...huh😟..
but no worries.. I am making idiyappam with just store brought rice flour since 10yrs..never it betrayed me..so trust me..lets go with a simple recipe...with rice flour..
just make sure you mix the dough for the idiyappam properly and then you are all set...of course you will need a idiyappam press/idiyappam maker. I am using Anjali idiyappam maker.

so lets get started..

IDIYAPPAM/RICE SEVAI

Prep time :  15 minutes
cook time :  10 minutes( for 1 batch)
total time :  25 minutes


INGREDIENTS:

I cup rice flour makes 10 - 12 small size idiyappams

rice flour     -    1 cup
water           -    1 - 1.25 cups
salt              -    1/4 tsp
till oil          -   1 tbsp.

RECIPE:

1.first let me show the ingredients along with idiyappam maker..
 the idiyappam maker would have 2 or 3 types of press to make idiyappam..don't use the fine hole press as its very difficult for a store brought rice flour..so use the one with a little bit bigger hole..say if its Anjali...there will be 3 different size press..use the 2nd one.. not too big holes not the fine holes also..

2.boil 1.5 cupes of water( I have mentioned 1.25 cups of water. but little bit more boiling hot water is very useful in case the flour absorbed more water..check notes)
let the water come to a high boiling point

3. add the 3/4th of the boiling water ,salt and till oil to a basin or a wide mouth vessel.
now add the 1 cup of rice flour to it.

4. with the help of a spoon mix the rice flour in the hot water.. you will find the mixture very dry..

5. now add the remaining hot water little by little till you don't see any dry flour. be very careful as adding more water may make the dough very watery.'

now the above picture shows no dry flour but still it needs a few tbsp. of hot water to make it into a fine dough.. add few tbsp. of hot water and make it into a dough..

6. you will know the dough is ready ,by taking a little amount in you hand and make it into a oval ball and the flour will not stick in your hand..
refer notes for more information

7. now fill the idiyappam maker with the dough.

8. now use a idly steamer to steam the diyappam... unlike idly don't stack 2-3 plates together..steam only one plate at a time with the idiyappam.
I am using a wet cotton cloth on top of the idly plate and press the idiyappam maker in circular motions to make the idiyappam..

9.now close the sides of the cotton cloth and steam the idiyappam in the steamer for 8- 10 minutes.

10. after 10 minutes open the idly cooker and remove the idiyappam slowly.. to make sure if the idiyappam is cooked take a single string of the idiyappam and check with your hand ..if it does  not stick to your hands..means its cooked

now transfer the idiyappam in to a serving bowl. make the next batch similarly.

NOTES:

1.This recipe can be doubled.. the water required depends on the rice flour.. so usually boil little bit more water as it might be handy..
2. when you are mixing the dough.. first always add 3/4 of the required water and later add the remaining water.. it will be easy to mix also its foolproof..so that you wont make the dough soggy.
3. if you feel the dough is very watery add little bit more rice flour..also if u find the dough very dry add more water.. but keep in mind always add only boiling water..when adding the remaing water if you find the water has become warm.. heat it  until it comes to rolling boil and then add it..
4. adding water in parts make it easy for mixing the dough.
5.once the dough is made make a elongated ball with your hands, if the dough doesn't stick to your palm then your dough is perfect..  if the dough is sticking to your hands then it need more flour..similarly if your dough is crumbling then it needs more water. don't forget ALWAYS ADD HOT WATER.
6.the dough should be soft .. you should be able to press the idiyappam maker with ease..if not that means your dough is very hard and the idyappam will turn dry and hard..
7. 8- 10 minutes is more than enough to cook the idiyappam as we are using boiling hot water to make the dough also they are very thin rice strings..anyway once you remove the idiyappam you can take a single string and press it with your hands to check if the didyappam is cooked,if its sticky steam for another 5 mins.
8. always remove the idiyappam immidietly from the steamer, if you let it sit for a long time after switching off the flame ,the water from inside will make the cooked idiyappam more soggy.
9. always use one idly plate at a time ,don't stack them and make 2-3  plates together.because while steaming water from the above plate will make the below one soggy. also try using a wet cotton cloth as it will make the idiyappam more soft.
10.when pressing the idiyappam on the idly plate , make only 2 rounds, the thickness should not be more than 2 rounds, else the centre portion will remain uncooked.

guess that's it..these are the tips I learnt by making mistakes.. other than this I don't think you will find any difficulties in making idiyappam.. just a plain coconut milk and sugar is also a best combination for this idiyappam..or a vegetable stew/ chicken stew 😋..

so friends what are you waiting for..do make this easy,healthy soft idiyappam/rice sevai..
let me know how it turned out..

I will be back soon...until then tata👋














 

PULIYODHARAI /TAMARIND RICE RECIPE

☺Hi friends..

WISHING YOU ALL A VERY HAPPY NEW YEAR..
MAY THIS NEW YEAR BRING LOVE..GOOD HEALTH  AND HAPPINESS..

I was totally held up with lots of stuffs...so couldn't post any new recipe..
I made puliyodharai on newyear..I am sure you all would be surprised..ha..ha..haa..
don't be..because its my favourite..also my son..he loves it..
this recipe is from my mom.. as a child I would love to have puliyodharai with potato poriyal and pappad..mmmm its heavenly☺..

so lets start making it...I am sure many of you would be thinking puliyodharai is very difficult..we may not get the taste like our mom..etc.. don't worry.. the main trick is the dry powder which should be grinded.. this powder can be stored for 10-15 days in normal room temperature..so if you have the puliyodharai podi ready , then making puliyodharai is a piece of cake ( am I quoting a wrong example  😤  )

Ok anyway..what I meant was....it is really easy to make puliyodharai ..don't forget to check my notes at the end.
so lets get started..

PULIYODHARAI / TAMARIND RICE RECIPE

TO MAKE DRY POWDER

coriander seeds/ dhaniya         -  3 tbsp.
fenugreek seeds (vendayam)   - 1tbsp
dry red chillies                         - 4-5 medium size.
white sesame seeds                  - 4-5 tbsp.
black pepper                             - 1 tbsp.

TO MAKE TAMARIND PASTE

 sesame oil (gingely oil / nallennai)  -  as required

 mustard seeds/ kadugu                     -  2 tsp

 chana dal                                          - 4-5 tbsp

 dry red chillies                                 - 3-4 nos

 hing (asafoetida)                              - 1 tsp

 turmeric                                           -  1 tsp

 curry leaves                                     - 15- 20 nos

 peanuts                                            -  1/2 cup (dry roasted)

 salt                                                  - 1 tsp

 jaggery                                             - 2 tbsp.

 tamarind                                          -  a big lemon size

 urid dhall                                         - 3 tbsp.

 

RECIPE FOR MAKING TAMARIND RICE / PULIYODHARAI

 

1. first of all dry roast all the ingredients given under dry powder .

 the coriander seeds have to be roasted till you get a nice aroma, roast the till till they change the colour and become light brown..dry roast in low flame or else all the items will be burned and that will spoil the flavor.

2.let this items come to room temperature and grind it into a powder in a dry mixer jar.
 this powder can be stored for 10- 15 days in room temperature.

 

 

 

3. soak the  tamarind in water for 30 mins or more..

 

after 30 mins using 2 cups of water get the tamarind pulp..

4. now add the gingely oil/ till oil to the kadai.. keep the flame in low because till oil gets heated soon and fry the entire ingredients in low flame. add rai/ kadugu to the oil..when it splatters add curry leaves

5. fry the curry leaves for few seconds and add the chenna dhall/ kadalai paruppu.

6. now coarsely grind the urid dhall/ ulundhu and add it to the kadai.

7.once the chenna dhall and curry leaves are nicely roasted add the red chillies to it and roast them till the chillies are nicely fried

8.once the chillies are nicely roasted add hing/asatafodia to it.

add the required amount salt also to it.

9. always keep the flame in low, as high flame would burn all the ingredients and it would spoil the taste..
after salt add turmeric/haldi powder to it and fry for a brief minute

be careful don't let the turmeric powder to get burnt..just fry for a brief minute.

10. after a minute add the tamarind water to it.. approximately 2 - 2.5 cups of water should be added to it.

11.now increase the flame and let the mixture boil in high flame.

12.now let the mixture boil for 10- 15 mins. and you will notice it will reduce in volume. also you will notice oil would have separated on the sides.

13. at this point add the jaggery to it.

14. after adding jaggery let it boil for another 10 minutes...
now its time to add the peanuts and the dry powder.i have dry roasted the peanuts. after adding the dry puliyodharai powder we will add the dry roasted peanut  also.

now add 5-6 tbsp. of dry roasted powder or 1/4 cup of the dry roasted powder to the boiling mixture.

when adding the dry powder keep the flame in sim, as soon as adding the powder mix the mixture nicely so that the dry powder gets evenly mixed to the boiled tamarind mixture.
its very important to keep the flame in low so that the dry powder can be stired immidietly and mixed easily into a smooth paste..now you can see the dry spice powder is mixed to the tamarind mixture.

15. now once the powder is nicely mixed add the dry roasted peanut to the mixture.

16. after adding the peanut let the mixture boil for a minute or two.. and switch of the flame..

tasty, tangy and spicy puliyodharai is ready..when it comes to room temperature transfer it into a dry container . this can be stored in fridge for 15- 20 days.

this puliyodharai paste can be added to cooked and warm rice along with some till oil/gingely oil when needed.

NOTES:

1. roast the ingredients for dry powder in low flame, high flame will burn all the ingredients which will spoil the taste.
2.grind the dry powder and store in a air tight container. this can be stored upto a month.
3.while sauting for the puliyodharai also use a low flame.. until you add the tamarind water keep the flame in low.
4.it took 15-20 mins for the tamarind mixture to boil until the oil starts separating and the raw smell of the tamarind to disappear. after which only you can add the jaggery.
5. jaggery is very important as it gives a sweat and tangy flavor to the puliyodharai.
6.while adding the dry powder reduce the flame. if you add the dry powder when the mixture is boiling in high flame the powder will not get evenly mixed.it will result in the dry powder becoming a soggy ball in the boiling mixture..
7. I add the peanut in the end..some might add in the initial sauting stage, but adding at the end will keep it crisp rather than giving a boiled peanut taste.
8.transfer the contents only after it comes to the room temperature.transfer into a dry container for a long shell life.
9.to make tamarind rice always use raw rice. also soak the rice for atleast 30mins before cooking and cook in the ratio of 1 rice: 1.5 water.
this will give a fluffy rice. if the rice is too much cooked the puliyodharai may become soggy.
also while adding the paste to the cooked rice add 2-3 tbsp. of till oil to it..it will enhance the taste.

so I am sure its a easy recipe and give it a try...do let me know how it turned out..
if you have the dry powder ready puliyodharai will be ready in 30mins time..
so get going with the spicy tangy puliyodharai recipe..
I will be soon back with a new exciting recipe..until then its me..tata👋