Comments on: Idiyappam/Sevai (Rice Noodles) http://cooksjoy.com/blog/2012/01/idiyappamsevai-rice-noodles.html A vegetarian cooking blog with recipes that tickle your taste buds and leave you craving for more !!! Tue, 01 May 2018 00:39:19 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Vardhini http://cooksjoy.com/blog/2012/01/idiyappamsevai-rice-noodles.html#comment-78780 Vardhini Sat, 31 Aug 2013 23:33:15 +0000 http://cooksjoy.com/blog/?p=247#comment-78780 Thank you for your kind words.
1. I use regular store bought flour. (any brand would work)
2. The dough just needs to come together. Add hot water and mix with the spatula until it comes together without crumbs. Then finally shape it into a ball using your hand.
3. I bring water to a boil and use it.
4. The dough will just be white and soft to the touch.
5. Store bought flour is best to use since homemade rice flour might be grainy. If you still have to use homemade flour, then sona masoori rice can be used. The roasting is just to remove moisture. In this case, we are going to add water and we can skip the roasting part.

Hope this helps. Let me know if you have any other questions.

]]> By: Leena http://cooksjoy.com/blog/2012/01/idiyappamsevai-rice-noodles.html#comment-78527 Leena Sat, 31 Aug 2013 05:48:42 +0000 http://cooksjoy.com/blog/?p=247#comment-78527 Hi, I am really enjoying your site, with so much to learn and try-thank you!!! I have always failed miserably with idiappam and really would appreciate your help. Do you use regular indian store bought rice flour like swad brand etc, or is it special idiappam flour? Also how soft should the dough be- like should it be as moist as possible but still hold shape or should it be drier. Also about how hot
should the water be. Should the dough be very soft and white, or should it get a little more glutinous and cooked looking?My idiappams look good, but they taste too sandy,at the back of the throat. Also sometimes they come out too gummy. If making with homemade flour, which rice is best to use? can i do like your rice flour procedure and use the sona masuri, and if so should i roast flour before use, or use just after grinding and sieving? sorry for all the ?s but i am Really At my wits end with these failure idiappams!!!!
After your input I will make my Final attempt:)

]]> By: Vardhini http://cooksjoy.com/blog/2012/01/idiyappamsevai-rice-noodles.html#comment-5425 Vardhini Fri, 13 Jul 2012 05:56:04 +0000 http://cooksjoy.com/blog/?p=247#comment-5425 My murukku maker is the twisting type (http://cooksjoy.com/blog/2011/10/ribbon-pakoda-diwali-snacks.html). Yeah, at times it is hard to twist, but it is easier than the traditional one.

]]> By: Nisha http://cooksjoy.com/blog/2012/01/idiyappamsevai-rice-noodles.html#comment-5413 Nisha Thu, 12 Jul 2012 21:47:46 +0000 http://cooksjoy.com/blog/?p=247#comment-5413 My murukku maker is like the one you have on your picture. Looks like a gun. I dont seem to get it right on that. Aren’t your hands aching from pressing through that? Any suggestions to improve so I can still use it and not buy the traditional one?

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