A classic Tamilian sunday brunch, we normally prepare these type of dishes when guests visit. Everyone at home men and women will gather and help prepare idiyappam (string hoppers/ rice hoppers) its bit time consuming and huge process if we have to prepare for a large family.
I have fond memories of childhood days when visiting my granny's house all my uncles and aunts used to prepare a very large batch of idiyappam and for kids they used to serve with grated coconut and sugar. It was such a joy watching them prepare these idiyappams.
I recently found these string hoppers freshly made and sold at a local condiment store in Basavangudi called mane hollige. These string hoppers are prepared by women from cottage industry and sold in the area. If we cannot find these freshly made hoppers please use the dry rice vermicelli for this recipe. We never use whole spices in this recipe.
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Ingredients:
300 Grams Boneless Chicken
300 Grams Rice Hoppers or Vermicille
1 Tbsp Shahi Jeera/ Caraway Seeds
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Kitchen King Masala or Garam Masala
1/2 Tsp Tandoori Chicken Masala or Chicken Masala
1 Large OnionChopped
3 Chillies Choppes
1 Large Tomato Chopped
1 Tbsp Ginger and Garlic Paste
3 Sprigs Curry Leaves
2 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
5 Sprigs Coriander Leaves chopped and Lime Juice for garnish.
Method:
Chop the chicken into tiny pieces. wash thrice and drain excess water using a colander.
Heat a wok with oil and ghee on medium flame.
Add the chopped onion, tomato, chillies, curry leaves, ginger and garlic paste fry all the ingredients till onions soften and tomato has reduced in size.
Add the dried masala powders fry till raw flavors have reduced.
Add chicken and fry in the masala for a minute.
Add 1/4 cup water and salt as per taste stir all ingredients till well combined cover and cook the chicken till well done.
Once the chicken is cooked there will be moisture spread the chicken in one even layer and gently layer the idiyappam cover and cook.
The string hoppers will absorb all the moisture and will steam cook in the juices. After 10 minutes on low flame switch of the heat garnish with chopped coriander and lime juice mix well and serve hot...Enjoy 😉
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