Major requirement of this recipe is the Sevai press or the Idiappam mould; If this is not available, readymade dry rice noodles (Indian) can be used. Ready-made rice noodles just require boiling and straining the noodles. The sevai press looks like the above one shown in pic. It contains a bowl where the idlis are placed and the upper crust is used to press them into noodles.
Many know about chinese noodles. But there are indian noodles too which are tastier and healthier than chinese ones. This one comes from South India; Called Sevai In Tamil or Shavige in Kannada, it is thinner than the ordinary chinese noodle. Also popularly known as Idiappam, these Indian rice noodles come both in sweet as well as spicy flavors. Traditonally it is prepared with Idiappam moulds, but Major Indian food brands like MTR bring out dry rice noodle packets which make your job easier. The soft and thin Idiappams,in its charming white color,when garnished with fresh grated coconut is a real beauty.Idiappam is said to be the best,when served with sweet coconut milk.
Ingredients:
1 cup ordinary rice
1 cup parboiled rice
2 tbsp. oil
salt to taste
water.
For Tempering:
Oil - 2 tsp
Dry red chilles- 4-5 nos. or green chillies -4-5 nos.
Mustard seeds - 1 tsp
Mustard seeds - 1 tsp
Grated coconut - 4-5 tbsp.
Coriander leaves- 4 tbsp (optional).
Method:
- Wash and soak rice together overnight. Grind together to a fine paste. Keep aside for 5-6 hours.
- Put into idli moulds and steam till cooked.
- Grease a sev press. Place warm idli in it and press.
- Press out sev in a 4″ circle. See that ends overlap.
- Allow to cool a bit. Use greased palms and lift.
- Place in a double walled colander or steamer to keep warm.
- Cool, break unevenly.
- Heat oil in a pan, add finely chopped chillies and mustard seeds, fry till tender, add sev, salt, grated coconut, and mix. Garnish with coriander leaves if needed
- Serve warm or cold.
Making Time: 40 minutes.
Serves: 3 persons.
Shelflife: 1 day (best fresh).
Note: Optionally sun dry the idiappams till dry and crisp. Store and fry or steam when desired. Will keep for a few weeks in dry form. Enjoy it with coconut milk and sugar or with shredded coconut and sugar or with any curry. For added taste, Top with powdered sugar and ghee while serving.
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