Idiyappam with Vegetable Stew

Ingredients(for 2 idiyappams with 1 cup vegetable stew)

• 1 cup Rice flour (idiyappam flour works best)
• 1 cup Water (for kneading dough)
• 1/2 tsp Salt (to taste)
• 1 tsp Coconut oil (for greasing)
• 1/2 cup Carrot (diced)
• 1/2 cup Potato (diced)
• 1/4 cup French beans (chopped)
• 1/4 cup Green peas (fresh or frozen)
• 1 small Onion (sliced)
• 1 Green chili (slit) - optional
• 1/2 inch Ginger (julienned)
• 6-8 Curry leaves (fresh)
• 1/2 inch stick Cinnamon
• 2 Cloves
• 2 pods Cardamom
• 1 cup Coconut milk (thin and thick separated)
• 1/4 tsp Black pepper (freshly ground) - optional

Instructions

1. 1

   Boil water with salt. Pour hot water gradually into rice flour and mix with a spoon. Once cool enough to handle, knead into a smooth, soft dough.

   5 minutes

   Use freshly boiled water for a pliable dough.

2. 2

   Grease the idiyappam press and idli plates with coconut oil. Fill the press with dough and squeeze out noodle-like strands onto the plates in a circular motion.

   3 minutes

   Avoid overfilling the press to ensure even noodles.

3. 3

   Steam idiyappams in a steamer or idli cooker for 8-10 minutes until cooked through. Set aside.

   10 minutes

   Do not over-steam to keep idiyappams soft.

4. 4

   For the stew, heat coconut oil in a pan. Add cinnamon, cloves, cardamom. Sauté onions, ginger, green chili, and curry leaves until onions turn translucent.

   3 minutes

   Sauté on low flame to avoid burning spices.