Chola Maavu Idiyappam Recipe

Easy Recipe for chola maavu idiyappam, sorghum flour string hoppers recipe. Easy and healthy recipe to make idiyappam with chola maavu. With step by step pictures.

Idiyappam is an all time favorite recipe at home. Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. You can also serve with Chicken Stew.

Here is how to make Chola Idiyappam Recipe – Sorghum String Hoppers. The dough Bring a bowl of water to a roaring bowl. Set aside. Take a bowl and add in the chola maavu – sorghum flour and salt. I have used two cups of sorghum flour today. I begin by adding 1 cup of really hot water. Start mixing with a spoon. Once all the water is absorbed, Set aside for a minute.

Start kneading by hand. If the mixture is very hot use the back of a spoon to mix. Add more water while kneading if necessary. Knead to a smooth pliable dough.

Pressing idiyappam onto plates Get the Idiyappam Press ready. Here is the link to buy idiyappam press.

Prepare small oblong balls and load it in the idiyappam press.

Brush the idli plates with oil so the idiyappam doesnt stick. Press the idiyappam strings onto idli plates.

Steaming Idiyappam Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.

Serve it with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.

• 2 cups chola maavu – sorghum flour
• 1/2 teaspoon salt
• 1 – 1.5 cups water
• little oil for brushing the idli plates.

1. Mix in the flour, salt and hot water. Knead to a pliable dough.
2. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
3. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.
4. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Idiyappam / Mains
• Cuisine: South Indian

• 2 cups chola maavu – sorghum flour
• 1/2 teaspoon salt
• 1 – 1.5 cups water
• little oil for brushing the idli plates.

1. Mix in the flour, salt and hot water. Knead to a pliable dough.
2. Prepare small oblong balls and load it in the idiyappam press. Press the idiyappam strings onto idli plates.
3. Once the dough is pressed, transfer the plates to a steamer and steam the idiyappam for 10 minutes.
4. After 10 minutes of steaming, rest the idli plates for 5 minutes before removing the idiyappam.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Idiyappam / Mains
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/chola-idiyappam-recipe/

Recipe for Peanut Chutney with Green Chillies. Easy and quick to do white peanut chutney made with peanuts, lentils and green chillies.

I have already shared a few peanut chutney recipes before. Regular Peanut Chutney / Groundnut Chutney Recipe Peanut Chutney with Coconut Recipe.

We love peanut chutney at home as its so quick to make, versatile and also a good source of protein. 100 grams of peanuts has about 26g of protein. The west has peanut butter. We have peanut chutney. Here is how to do peanut chutney with green chillies and spices. We call this as white peanut chutney at home.

Dry roast the peanuts on a medium flame until the skin is nice and brown. Set aside on a plate to cool. Note: Do not roast the peanuts on high flame. The peanuts will burn fast.

Crush the peanuts between your hands to remove the skin. Blow some air on the plate so the skin gets blown away. Do this outside the home.

Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.

Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste. Do not add a lot of ginger. A small piece the size of a button will do. Adding lot of ginger makes the chutney strong. So go easy on the ginger.

For Tempering: Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.

Add it to the chutney.

Serve hot with idli or dosa. Recipe for soft idli Recipe for set dosa

For the Chutney

• 1/2 cup peanuts
• 1 teaspoon peanut oil
• 1 tablespoon urad dal
• 1 tablespoon chana dal
• 3 - 4 green chillies
• 1/4 teaspoon hing
• 1 teaspoon tamarind paste
• 1/2 teaspoon jaggery
• 1 raw garlic
• button size raw ginger
• 1/2 teaspoon salt
• 3/4 cup water to grind the chutney

For tempering

• 1 teaspoon peanut oil
• 1/4 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 - 2 green chillies

For the chutney

1. Dry roast the peanuts and remove the skin. Set aside.
2. Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.
3. Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste.

For Tempering:

1. Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.
2. Add it to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: chutney
• Cuisine: Tamilnadu