• Breakfast Recipes >Red rice flour idiyappam | Sigappu arisi sevai | Rosematta rice string hoppers

Red rice flour idiyappam | Sigappu arisi sevai | Rosematta rice string hoppers


Red rice flour idiyappam


Cuisine Style: TamilNadu, South India | Cooking Time: 15 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

  • Red rice flour [kerala Rosematta rice flour, Sigappu Arisi maavu] – 1 cup
  • Salt to taste
  • Water as needed
  • Gingelly oil – 1 tbsp

For seasoning

  • Mustard seeds – 1 tbsp
  • Curry leaves – 1 spring
  • Green chilli - 1
  • Idli podi – 1 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation Method

  • In a bowl add roasted Red rice flour, salt, & water mix well & make batter without lumps.[dosa batter consistency, Don’t let it for fermentation].
  • Heat idli cooker with water & let it boil.
  • Grease idli plates with gingelly oil.
  • Pour red rice flour batter in an idli plates, cover lid & steam it for 10 minutes.
  • Then de-mould idlis using sharp spoon and transfer to a plate.
  • In an idiyappam kuzhal fill the idlis then just press or squeeze.
  • Once it’s ready sprinkle idli podi and lemon juice then serve hot with Salna, Kurma, coconut milk or chutney.
  • Method 2:- Heat oil in a pan add mustard seeds & let it splutter then add curry leaves & green chilli fry.
  • Then add prepared Red rice idiyappam, idli podi & salt mix well then serve hot.

Tip

  • Using this base you can do any lemon, coconut, tomato, sweet & tamarind variations

Sigappu arisi sevai[Nool puttu]Sigappu arisi sevai[Nool puttu]


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