Idiyappam Recipe- Moong Dal Noodles with Coconut & Sesame Oil

Last Updated on 4 months by Neha Deshmukh

Idiyappam Recipe – Moong Dal Noodles with Coconut & Sesame Oil

Introduction

There’s just something so comforting about a warm bowl of idiyappam, especially when paired with a flavorful dal. I remember the first time I tried making idiyappam – it felt a little daunting, honestly! But trust me, once you get the hang of it, it’s a wonderfully satisfying dish to make (and even more satisfying to eat!). This recipe combines soft, stringy idiyappam with a fragrant moong dal, toasted coconut, and a hint of sesame oil. It’s a South Indian classic that’s perfect for breakfast, brunch, or a light dinner.

Why You’ll Love This Recipe

This idiyappam recipe isn’t just about the delicious taste; it’s about the experience. The delicate texture of the idiyappam, the creamy moong dal, and the aromatic spices create a symphony of flavors. Plus, it’s a relatively quick meal to put together, especially if you’re comfortable with the steaming process. It’s a wonderful way to introduce yourself (and your family!) to the diverse world of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 1 cup Idiyappam flour (about 150g)
• As needed Water (approximately ¾ cup or 180ml)
• 1 teaspoon Sesame oil
• To taste Salt
• 0.25 cup Moong dal (Paasi paruppu) (about 60g)
• 1 Onion, medium-sized
• 1 Tomato, medium-sized
• 3 Green chillies, adjust to your spice preference
• 0.25 cup Grated Coconut (about 30g)
• 1 tablespoon Coconut oil
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Idiyappam Flour: This is the star of the show! It’s a special rice flour specifically for making idiyappam. You can usually find it at Indian grocery stores, or online. Don’t substitute with regular rice flour – it won’t give you the same texture.
• Sesame Oil: A little sesame oil adds a beautiful nutty aroma. If you don’t have it, you can use a neutral oil, but the sesame oil really elevates the flavor.
• Moong Dal (Paasi Paruppu): I love using moong dal for this recipe because it cooks quickly and has a lovely, mild flavor. It’s a staple in South Indian cooking.
• Curry Leaves: Fresh curry leaves are essential! They add such a unique fragrance. If you can’t find fresh, dried will do in a pinch, but the flavor won’t be quite the same. In some regions, people also add a few kadi patta (curry leaves) to the steaming water for extra aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the idiyappam dough. In a bowl, combine the idiyappam flour, sesame oil, and salt. Gradually add hot water, mixing with your hands until a smooth, pliable dough forms. It shouldn’t be too sticky or too dry.
2. Now, it’s time to shape the idiyappam. Load the dough into your idiyappam maker (this is the fun part!). Press the dough through the idiyappam maker onto lightly oiled steaming plates.
3. Steam the idiyappam for 1-2 minutes. Be careful not to overcook them – you want them to be soft and stringy, not rubbery.
4. While the idiyappam is steaming, let’s prepare the moong dal. Cook the moong dal in a pot with enough water until it’s soft but still holds its shape. Drain and set aside.
5. Heat coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds and curry leaves, and let them sizzle for a few seconds.
6. Add the chopped onions and sauté until they turn translucent. Then, add the chopped tomatoes and green chillies, and cook for another minute.
7. Mix in the cooked moong dal and grated coconut. Season with salt and stir well to combine all the flavors.
8. Finally, gently combine the steamed idiyappam with the dal mixture. Be careful not to break the noodles!

Expert Tips

• Don’t be afraid to adjust the amount of water in the dough. The consistency is key!
• Oil the steaming plates well to prevent the idiyappam from sticking.
• Keep a close eye on the idiyappam while steaming – they cook quickly!

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
• Gluten-Free: Idiyappam is naturally gluten-free, as it’s made from rice flour.
• Spice Level Adjustment: Feel free to adjust the number of green chillies to suit your spice preference. My family loves it with a little extra kick!
• Breakfast/Dinner Adaptations: For breakfast, serve with a side of coconut chutney. For dinner, you can add a vegetable curry alongside the moong dal.

Serving Suggestions

Serve the idiyappam hot, drizzled with a little extra coconut oil or sesame oil for added flavor. It pairs beautifully with coconut chutney, sambar, or a simple vegetable curry. A sprinkle of freshly chopped coriander leaves adds a nice touch.

Storage Instructions

Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave. The moong dal can also be stored separately in the fridge for up to 3 days.

FAQs

• What is Idiyappam flour and where can I find it? Idiyappam flour is a special type of rice flour used to make idiyappam noodles. You can find it at most Indian grocery stores or online retailers.
• Can I use a different type of dal instead of Moong Dal? While moong dal is traditional, you can experiment with other dals like toor dal or masoor dal. Just adjust the cooking time accordingly.
• How do I prevent the Idiyappam from sticking together? Make sure to oil the steaming plates well before pressing the dough. Also, don’t overcrowd the plates.
• Can this be made ahead of time? You can cook the moong dal ahead of time. The idiyappam is best enjoyed fresh, but you can steam them and store them in the fridge for a day or two.
• What is the best way to steam Idiyappam for perfect texture? Use a good quality steamer and don’t overcook the idiyappam. They should be soft and stringy, not rubbery.