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Showing posts from October 29, 2008


Idiyaapam (String Hoppers)
This morning I was cracking my head not knowing what to make for breakfast for my son. That's when one of my friend from Singapore came online for a chat. While chatting she mentioned that she had Idiyaapam with chicken curry for dinner. Idiyaapam...that's my favorite breakfast item. When I was in Singapore I used to have Idiyaapm for break with freshly grated coconut,red sugar and sudhi(simply curry made with coconut milk).I decided to make Idiyaapm for breakfast. Idiyaapam is made with raw rice.We must soak raw for 5 hrs and then dry it and grind to powder...but for my recipe I'm using rice flour. It's much easier to make. It could also made with the combination of ragi and rice flour but I prefer to use only rice flour. Anyway this is my version of making Idyiaapam...if there's any other method pls share it with me.

Serving Size:2


1 cup rice flour
1 cup water or as required
salt to taste
2tsp oil

Preparation Methods:

Dry roast the r…


Deepavali Special: Spicy Murukku

Murukku is made from a mixture of besen and rice flour and salt using a special coil to press out the shapes.Murukku can also be rolled into a flat ribbon (ribbon murukku) or shaped by hand (kai murukku) and traditionally enjoyed as a treat on Deepavali.

Serving size:5


5 cups rice flour
2.5 cup besan flour
1tsp black sesame seeds
1/2tsp oma seeds
2tbsp chillie powder
1tsp hing powder
1 cup hot oil
warm water
oil for deep frying

Preparation Methods:
In large bowl mix all ingredient expect water oil. Knead the mixture into a soft dough by add the hot oil and enough of warm water.

Then place a good amount of the dough into the murukku maker and press out the shape onto wax paper. By using wax paper, murukku will easily come off when u fry them in hot oil.
The above figure shows the home-made shape prefered by many ladies in my hometown.

I tried doing the star murukku but at first I couldn't get the shope right.

After couple of time trying I finally got the…

Mixed Daal Vadai

Deepavali Special: Mixed Daal Vadai

Normally I like to prepare vadai with uraldaal but it suck too much oil. Therefore I'm preparevadai using three different type of daal..It came out well and tasty.

Mixed DaalVadai

Serving Size:5

1/4 cup chick peas
1/4 cup groundnuts
1/4 cup channaldaal
4tbsp rice flour
6 dried chiiles
2 garlic cloves
a small ginger
1tsp fennel seeds
5 curry leaves
1/4tsp hing powder
1/2tsp chilli powder
1 large onion finely chopped
1/4 cup finely chopped coriander leaves
2 cup oil for deep frying

Preparation Methods:
In a large bowl soak chick peas,channaldaal and groundnuts for 5 hours. Remove the skin from the groundnut. Blend them with garlic,ginger,hing powder,curry leaves ,chillie powder, fennel seed and salt to a very smooth mixture.
Then add the rice flour,chopped onions and coriander leave to blended mixture. Mix them well. Adjust the level of salt and spicy. Take on spoonful on the mixture on your palm ,shape it and deep fry in oil..