Home made Rice Noodles (Idiappam) with chicken curry

How to make idiappamIdiappam is one of the many breakfast dishes of Kerala.  Rice noodles made from scratch and steam cooked in small rounds/mounds to resemble idlis. For breakfast they are often paired with egg curry.  Another way to eat these for breakfast is by dipping in slightly sweetened coconut milk. Yum! That is still my favorite way of eating these noodles. And now my son also loves it that way. My daughter loves them just as is with some sugar sprinkled on the top and when she was little she used to call them as ‘noodle idlis’ and the name stuck! Now we all refer to idiappam as ‘noodle idlis’ 🙂

Kerala NoolappamThese noodles are a great option for folks who are on a gluten-free diet . The last time we made it we paired it with yummy chicken curry. You need a ‘sev’ noodle press like I show below in the pictures to make these as well as an idli stand if you want to make them into small round shapes. You could also just steam them in a steamer basket by just forming the noodles like regular noodles.

Steamed Rice Noodles

Sharing this home made rice noodles and lip smacking chicken curry  at Fiesta Friday and Throwback Thursday this week.  Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove are the co-hosts at Fiesta Friday this week.

Steamed Rice Noodles (Idiappam)

  • Servings: makes about 40 idiappams
  • Time: 1 hour
  • Difficulty: Moderate
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Ingredients:

3 cups Rice flour or ‘Idiappam podi’ (I use red rice flour)

About 4 1/2 cups boiling water

1/2 tsp salt

Method:

In  a medium size cooking pot boil about 5 cups water. Add the salt to it. Turn heat off.

In a large mixing bowl or vessel, add the rice flour. Then slowly add the hot water (should be still almost boiling ) to the flour 1 cup at a time and stir using a wooden spoon. You should continue adding the water until all flour is wet and you see no dry flour specks. – ABout 4 1/2 cups but depending upon quality of flour you may need more. Cover with a lid and keep aside for about 10 minutes until the dough gets cool enough to handle.  Using your hands, mix the dough well to form a single large lump of dough.

Now add water to the idli stand base and place on heat so that water boils and steamer is ready for use.

Lay the idli moulds on the counter and oil them well using a brush.  Now take the sev press and add the sev mould in the bottom and add a piece of dough large enough to fill it. Then press the lid and close the mold. Place the press on top of each mold and Rotate the handle of the press to form noodles. When they fit one mold completely, use your hands to cut off and move onto the next mold.

Place the idli moulds in the idli stand, cover with a lid and steam for 10 minutes.  Remove from heat and cool the app ams in the mold before getting them out.

Notes:

You can use idiappam podi or plain rice flour(store bought) for this recipe. If using home made rice flour, you need to pre-roast the rice flour for 5-7 minutes in a pan on medium heat before following this recipe.

Kerala Chicken curry

  • Servings: about 4-6 servings
  • Time: 1 hour
  • Difficulty: Easy
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Ingredients:

2 lbs(1 kg) chicken pieces, preferably thigh pieces, cut into small bite size pieces

Marination:

1/2 tsp Turmeric
1 tsp Salt
1 tsp Coriander powder
1 tsp garam masala

1 tbsp olive oil or coconut oil

For the Curry:
2 tbsp olive oil / coconut oil

4-6 black peppercorns
5-6 cloves
2 cinnamon stick
2 bay leaves
2 medium size onions, thinly sliced
5 cloves garlic, chopped fine
2 tbsp chopped fresh ginger
6-8 fresh Curry leaves
3 green chillies, slit

1 tsp red chilli powder or cayenne pepper (add per your taste)
2 tbsp coriander powder
1 tbsp garam masala
1 ripe tomato, chopped

1 cup water
1 potato chopped

salt as needed

1/2 cup thick coconut milk (optional)

Method:

In a large bowl, mix all the ingredients listed under marinade and then add the chicken pieces to it and mix well to coat all the pieces with the spices. Let sit for 15-20 minutes.

In a large cooking pot, add the oil and heat. When hot add the pepper corns, cinnamon stick, cloves and bay leaves. Stir for about 1 minute. Then add the onions, garlic, ginger, curry leaves and the green chillies. Stir for about 3-4 minutes or until onions are softened.

Next add all the spices and stir for another 1 minute until you get  the aroma of the spices. Add the tomato pieces and again cook for 2-3 minutes until the tomatoes are softened. Add the chicken pieces now and stir to mix everything well.  Continue stirring for about 2-3 minutes. Then add the water.  Cover the pot and cook on low heat for about 15 minutes stirring after every 5-7 minutes or so.

Uncover and check for seasoning. Add salt as needed and then add the potatoes and continue to cook for another 10 minutes or until the potatoes are fully cooked through.Finally add the thick coconut milk(if adding) or add additional water to get gravy of desired consistency and simmer for another 2 minutes and turn heat off.

Idiappam and chicken curry



The dough should be of this consistency
IMG_0928


Here’s a pic of the sev press with its different discs for making sev, idiappam or murukkus sev press

IMG_0931

idiappam

 

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