🇮🇳 Indian Vegetarian

Idiyappam Aur Kurma

Name: Idiyappam Aur Kurma
Prep time: 23 min
Cook time: 24 min
Total time: 47 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Grated Coconut; 1 tsp Green Cardamom

🇮🇳 Indian

String hoppers steamed soft, the Tamil-Kerala breakfast that pairs with vegetable kurma. Crisp where it should be, pillowy where it counts. Classic sides: molaga podi with sesame oil, and a bowl of sambar.

Prep 23 min Cook 24 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Grated Coconut1 cup
Green Cardamom1 tsp

Instructions

1
Wash and soak the grains and dal; grind soft, mix with salt and leave in a warm spot until the batter rises and smells faintly sour.
2
Loosen the batter to pouring consistency — think thick pancake batter, not glue.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Cook till the underside is gold and lacy and the top loses its raw look, then flip or remove; serve immediately — they wait for no one.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: White Kurma Recipe in Tamil | Vellai Kurma for chapathi | Hotel style Veg Kurma Recipe in Tamil · on YouTube