WHEAT FLOUR IDIYAPPAM | GODHUMAI IDIYAPPAM | HEALTHY BREAKFAST DISH


Idiyappam is also called Sevai in tamil and string hoppers in English. It is a popular food in Kerala and Tamilnadu, India. Usually everyone makes idiyappam with rice flour, but this idiyappam is made with wheat flour. I have already posted the recipe for Plain / rice idiyappam.. This wheat flour idiyappam is a healthy, delicious and a steamed food, which is very good for our health. My amma makes it often for weekend breakfast. It is favorite food for all ages and even it can be eaten by sick people. This wheat idiyappam must be good and healthy food for diabetic people. You can eat this idiyappam in sweet version or savory version for breakfast or dinner. I already posted the savory version, lemon idiyappam. If you want sweeter version, try it with sweetened coconut milk… Try this wheat(godhumai)sevai / Wheat String hoppers for breakfast and stay healthy..
     
           
               Ingredients

  • 1 Cup of Wheat Flour
  • 1 Cup of Water
  • 1/2 Tsp of Salt
  • 1 Tsp of Oil / Ghee
  • 1/2 Cup of Coconut Grating

               

               Yield : 12 Idiyappam

   

                Method

  • Heat a pan, fry the whole wheat flour in a medium flame for 5-7 mins until you find the flour turning dark brown at the bottom of pan. Turn off the flame.
  • Transfer the flour to the mixing bowl.

 

  • Heat a pan with water, oil/ghee and salt, let it boil for few mins, it should not be too hot.. Turn off the flame. Pour the water to the bowl containing wheat flour. Mix well with a fork/spoon. Let it cool down.
  • Knead the flour as you do for chapathi dough. If you feel your dough is dry, you can add 2 Tbsp of Water  and knead it again.

 

  • Now it’s time to take idiyappam press, grease well with oil on inside.Take dough in cylindrical form and place it in idiyappam press.
  • Hand press the dough into swirls onto the greased idly plates with coconut gratings. Steam this in idly cooker for 10 mins.
  • Carefully invert the plate to a casserole.
  • Repeat the process for the rest of the dough.
    • you can eat idiyappam in sweet version or savory version.
    1. In Sweet version – Eat idiyappam with coconut milk, sugar and cardamom. Or eat it with ghee, sugar and idiyappam.
  • Savory version- you can make lemon idiyappam or idiyappam biryani.

                 Tips

  • Always grease idly plates and inner part of the idiyappam press with oil.
  • Don’t steam the idiyappam for a long time, as it makes idiyappam rubbery.
  • Here I used Aashirvaad atta to make this idiyappam.

                 Health Benefits of Whole Wheat

  • Rich in fiber, helps in proper functioning of digestive tract and lowers the cholesterol and metabolic syndromes.
  • Reduce the risk of cardiovascular disease.
  • Reversing the weight gain process.
  • Lowers the risk of diabetes.
  • Excellent laxative properties.
  • It has powerful antioxidant, which is vitamin E, good for skins.


PULICHA KEERAI THUVAIYAL | GONGURA CHUTNEY | SORREL LEAVES CHUTNEY

Pulicha Keerai Thuvaiyal /   Gongura chutney  is a popular Andhra dish. Gongura leaves are sour in taste and high in vitamins, minerals and anti-oxidants.This is my mom’s recipe.. Gongura chutney tastes great with white rice,  idly and dosa. The tangyness of pulichakeerai thogaiyal compliments well with curd rice.

Ingredients

2.5 Cups of Gongura Leaves / Pulicha Keerai / Sorrel Leaves (Tightly Packed)
Salt to Taste

To Saute

1 Tbsp of Coriander Seeds
1 Tsp of Whole Cumin
7 Red Chillies, Big
1/2 Tsp of Fenugreek
6 Garlic Cloves, Big

   To Temper

1-2 Tbsp of Gingelly Oil / Nallennai
1/2 Tsp of Mustard Seeds
1/2 Tsp of Urad Dal
Pinch of Hing

Method

  • Remove the gongura leaves from the stem, wash it in tap water and keep this aside.
  • Heat oil in a pan and roast all the ingredients listed under ” To Saute” list,  fry for 2-3 mins in a medium flame till color changes and aroma comes. Turn off the flame. Let it cool for 5 mins.
  • In the same pan,  add gongura leaves, saute this for few mins until leaves shrinks and color changes. Turn off the flame. Let them cool down for 5 mins.
  • In a blender, add the roasted spices, grind it to a coarse powder. To the blender, now add sauted gongura leaves and salt, grind it to a smooth paste.
  • Heat oil in a pan, when it is hot, add mustard seeds, urad dal and hing, when it splutters, add the ground paste, saute well for 2 mins and turn off the flame.
  • Gongura chutney / pulichakeerai thugayal is ready to be served with hot white rice. Also it is excellent combination with curd rice.

Tips

  • It stays good in refrigerator for a week.
  • Adjust the amount of red chillies according to your taste.
  • You can use green chillies instead of red chillies.
  • Adding gingelly oil increases the taste.
  • Don’t add water while grinding.

Health Benefits of Gongura Leaves

  • It has a excellent source of vitamin A, B9 and C.
  • Being rich in oxalic acid, they are not a good choice of people who suffers from rheumatism and kidney stones.
  • Powerful laxative properties.
  • Low in calories and high in anti-oxidants and fibers.
  • It strengthens the functioning of heart and livers.

 



VINAYAGA CHATURTHI RECIPES | GANESH CHATURTHI RECIPES

      In 2013, Vinayagar Chaturthi falls on 9th of September. So here are the Vinayagar Chaturthi recipes from Foody-Buddy. Wishing you all Happy Vinayagar chaturthi…Click on the images to get the recipes.


Red Aval Kara Kozhukattai
Coconut Poorna Kozhukattai
Sweet Aval Pidi Kozhukattai

Uppu Urundai / Kara kollukattai
Channa Sundal
Medu Vada

Sago Payasam
Moong Dal Payasam
Kandarappam