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

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]