Idiyappam Recipe – South Indian Rice Noodle Tempering with Peanuts

Last Updated on 2 months by Neha Deshmukh

Idiyappam Recipe – South Indian Rice Noodle Tempering with Peanuts

Introduction

Oh, idiyappam! These delicate rice noodles hold a special place in my heart. Growing up, my Amma would often make a big batch on weekends, and this simple tempering was always requested. It’s quick, comforting, and bursting with flavour – the perfect little snack or light meal. I’m so excited to share this family favourite with you! It’s seriously easy to make, and I promise, you’ll be hooked.

Why You’ll Love This Recipe

This idiyappam recipe is a winner for so many reasons. It’s ready in under 30 minutes, making it ideal for busy weeknights or when you’re craving something delicious now. The combination of the soft noodles with the crunchy peanuts and fragrant tempering is just divine. Plus, it’s easily adaptable to your spice preference – more chilli if you like it hot, less if you don’t! It’s a wonderfully satisfying dish that’s both flavourful and light.

Ingredients

Here’s what you’ll need to whip up this delightful idiyappam tempering:

• 1.5 cups idiyappam (approximately 200g)
• 1 tablespoon lemon juice (about 15ml)
• Pinch of turmeric powder (about 1/4 tsp)
• 0.5 tablespoon peanuts (about 7g)
• Salt to taste
• 0.5 teaspoon mustard seeds (about 2g)
• 1 teaspoon chana dal (split chickpeas, about 6g)
• Few curry leaves (around 8-10)
• 1 small red chili, broken into pieces
• Pinch of hing (asafoetida, about 1/8 tsp)
• 2 tablespoons oil (any neutral cooking oil)

Ingredient Notes

Let’s talk ingredients! Fresh idiyappam is key here. You can find them at most South Indian grocery stores, or even make your own (more on that later!). If you can’t find them fresh, frozen ones work in a pinch, but the texture won’t be quite the same.

Tempering variations are common across South India. Some families add urad dal (black lentils) along with the chana dal, or even a tiny bit of grated coconut. Feel free to experiment!

And don’t skip the hing (asafoetida)! It adds a unique umami flavour that really elevates the dish. It can be a little strong, so a pinch is all you need. If you’re not familiar with it, it’s a resin with a pungent smell that mellows out when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your idiyappam. If you’ve bought them pre-made, gently separate the strands with your fingers. You don’t want to break them, just loosen them up.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the chana dal and red chili. Sauté until the dal turns golden brown, about 2-3 minutes. Keep an eye on it, as it can burn quickly.
4. Toss in the peanuts and turmeric powder. Fry for another 1-2 minutes, until the peanuts are lightly toasted.
5. Add the curry leaves and hing. Sauté for about 30 seconds, until fragrant.
6. Now, add the cooled idiyappam and salt. Gently mix everything together, ensuring the noodles are well coated with the tempering.
7. Turn off the heat and pour in the lemon juice. Give it a good toss to combine.
8. Garnish with fresh coriander leaves, if you like.

Expert Tips

• Don’t overcrowd the pan when tempering. Work in batches if necessary.
• Make sure the idiyappam is cooled before adding it to the tempering, otherwise it will become soggy.
• Adjust the amount of chili to your liking.
• A squeeze of lime juice at the end really brightens up the flavours.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free: Idiyappam is made from rice flour, so it’s naturally gluten-free. Just double-check your hing doesn’t contain any gluten-based additives.
• Spice Level Adjustment: Reduce or omit the red chili for a milder flavour. You can also add a pinch of red chili powder for a more even heat.
• Breakfast/Brunch Adaptation: Add a sprinkle of grated coconut and a side of sambar for a more substantial breakfast. My friend, Priya, loves adding a fried egg on top!

Serving Suggestions

This idiyappam is fantastic on its own as a snack. But it really shines when served with a side of coconut chutney or tomato chutney. Sambar is also a delicious accompaniment. It’s a great light meal for lunch or dinner too.

Storage Instructions

This is best enjoyed fresh! However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but be aware that the noodles may lose some of their texture.

FAQs

• Is this recipe suitable for a packed lunch? Yes, it is! It travels well and tastes great at room temperature. Just pack the chutney separately to avoid sogginess.
• Can I make Idiyappam from scratch? Absolutely! It’s a bit of a process, but very rewarding. You’ll need a special idiyappam press for this. There are plenty of recipes online if you’re feeling ambitious.
• What is the best chutney to serve with this? Coconut chutney is a classic pairing, but tomato chutney or even a spicy onion chutney work beautifully.
• How can I adjust the tempering to be less spicy? Simply reduce the amount of red chili or remove it altogether.
• Can I use different types of dal in the tempering? Yes, you can! Urad dal (black lentils) is a popular addition. Just use the same quantity as the chana dal.