White string hoppers and chickpeas curry/Idiyappam and kadala curry

White string hoppers and chickpeas curry/Idiyappam and kadala curry

Idiyappam/String hoppers

String hoppers always a risky and tiresome recipe – my mom use the seva nazhi to make this yum umm breakfast. My first experience was with Srilankan MDK string hoppers (white) which changed my view in making it. Here I use Ganesh Idiyappam powder to make fine string hoppers which is somewhat similar to that. Adequate amount of hot water while mixing gives perfect dough which makes the job easy.

Ingredient:

String hopper powder – 500 gm

Salt for taste

Water – as required

Coconut grated – (optional)

Method:

Mix the powder by sprinkling water to form soft dough (not watery). Knead it well. Put the dough into the idiyappam maker. Press it in idiyappam lid/idili lid to form a circular shape. Add grated coconut on top and again press it to form another layer. Steam it for 15 minutes on low flame. Serve with chickpeas curry/ vegetable stew/ beef curry.

Chickpeas curry / kadala curry

Ingredient:

Chickpeas – cooked, 1 cup

Potato – small size, cooked -1

Onion – 2

Garlic – 5

Ginger – chopped 1 tbsp

Coconut oil – for frying

Curry leaves

To grind:

Grated coconut – 1 cup

Coriander powder – 1 tbsp

Garam masala powder – 1 tbsp

Chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Fennel seeds – 1 tbsp

Method:

Fry grated coconut into golden brown on medium flame. Reduce the flame – add coriander powder mix well with the fried coconut and switch off the flame. Add rest of the ingredients listed under ‘to grind’ – mix well and grind in a mixer with water to form a paste.

Heat oil in a pan – fry chopped ginger, garlic and then onion with a pinch of salt until it turns golden brown. Add cooked chickpeas and potato with the grinded mixture. Garnish with curry leaves and serve with idiyappam.