Red Chillies – 5 OR Red chilli powder – 1 teaspoon
Salt – 1 taspoon
For seasoning:
Gingelly Oil – 2 teaspoon
Mustard – Half teaspoon
Few curry leaves
Directions
Grind all the ingredients to a fine paste. In a kadai pour one tablespoon gingelly oil and when it is hot add half teaspoon mustard. When it pops up add few curry leaves and pour over the chutney. Mix well.
If you do not have sambar onions, you can use one big onion cut into pieces.
You can use normal onions. But the sambar onion have unique taste. If you are using the big onion, choose the red variety and use only small quantity. If you use more onion and less red chillies, the chutney tastes bitter.
Hi,
I’m really excited seeing your south indian reciepes. Thank u for your great support in preparing very delicious,innovative and delicious dishes.
i’m very tired of trying idiyappam for past 10yrs. Still i don’t get thread type idiyappam, but they are sticky. i tried with branded rice flour, used hot water to mead doughs. kindly suggest tips to get thread type ididyappam.
thank you
For idiyappam, the texture of rice dough should be soft. For idiyappam flour, first you have to soak the rice (rice should be good quality) for 2 to 3 hours. Then drain the excess water from the soaked rice and grind it to a fine powder. You have to steam cook the wet powder or dry fry till you get easy flowing powder. Finally seieve this flour and store it. For one measure of this processed powder add equal amount or little more boiling water and make a soft dough. If you are using processed branded powder, then add required quantity of boiling water and make a soft dough to get thread type idiyappam.
Can i use normal onions for the same? Does that matters with the taste much?
Hi Merrymaid,
You can use normal onions. But the sambar onion have unique taste. If you are using the big onion, choose the red variety and use only small quantity. If you use more onion and less red chillies, the chutney tastes bitter.
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All things in English. In Tamil better to read & make things difficult. Please convert in Tamil
Hi Sridevi,
I do not understand your query. If you want to read the recipes in Tamil, please check my website “adupankarai.kamalascorner.com”
Hi,
I tried this recipe. It goes great with dosa and idly.
Also I made a small change to it, I added coconut oil instead of gingelly oil and that taste was unique…
Thanks alot!
Thank you Shruthi for your feed back.
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Hi,
I’m really excited seeing your south indian reciepes. Thank u for your great support in preparing very delicious,innovative and delicious dishes.
i’m very tired of trying idiyappam for past 10yrs. Still i don’t get thread type idiyappam, but they are sticky. i tried with branded rice flour, used hot water to mead doughs. kindly suggest tips to get thread type ididyappam.
thank you
Hi,
For idiyappam, the texture of rice dough should be soft. For idiyappam flour, first you have to soak the rice (rice should be good quality) for 2 to 3 hours. Then drain the excess water from the soaked rice and grind it to a fine powder. You have to steam cook the wet powder or dry fry till you get easy flowing powder. Finally seieve this flour and store it. For one measure of this processed powder add equal amount or little more boiling water and make a soft dough. If you are using processed branded powder, then add required quantity of boiling water and make a soft dough to get thread type idiyappam.