Seems like every household is trying out different recipes using millets. My family is not an exception. But my family has been using these millets since a generation and I remember as a kid I had eaten kuthuraivali rice at my maternal grandma’s house that had been harvested from her field. Since the drought of 1987, she stopped cultivating from millets in her field.
Over a period, we included only cholam (Sorghum), kambu (Pearl millet) and Ragi (finger millet). I am not able to figure out why we had chose to ignore the rest of the grains in this family. Thanks to the organic revolution which made its entry by showcasing the health benefits of various grains over the modern food ingredients.
I grew up eating these wonderful grains whereas my hubby has just got introduced to these grains through me. To familiarise my hubby with these grains and to develop a taste for it most of the times I cook millets for breakfast. Now, he is able to eat few of these dishes and I can proudly say my effort has paid rewards.
Today’s recipe, Samai Arisi Idiyappam is also one such attempt to introduce millet in an indirect form. We can make idiyappam dough in two ways one by soaking and grinding, other by roasting and powdering it. Since I have explained how to prepare idiyappam dough using grinding method here, I wanted to show the later one now. Generally, Millets tend to dry quickly after it gets cooked, I suggest to consume any millet recipe, immediately after cooking it. Samai Idiyappam / Little millet idiyappam / little millet rice noodles preparation is as follows.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Samai arisi / Little millet – 1 cup
Salt – to taste
Gingelly oil – 1 tablespoon or as required
Water – 2 cups (see notes 1)
There are two methods of preparing the dough for making idiyappam. I have given both the methods below. For the pictures of the first method, please click here.
Method 1 for making Idiyappam dough:
1) Clean and remove stones from millet. Soak it in water for minimum of 2 hours. Grind it to a smooth paste by adding little water. Do not add too much of water.
2) In a wide pan, add a tablespoon of oil and batter. Stir it continuously, till it reaches thick consistency. You need some of your efforts in this if you are making it for a large family.
3) Add one or more teaspoons of oil at frequent intervals if required. At last, knead and coat the dough with oil using hand. Dough is ready to make idiyappam.
Method 2 for making Idiyappam dough:
1) Dry roast the samai rice well at the same time without browing it. Alternatively, you can soak it in water for few minutes and drain the water completely. The millet should be little wet but not watery.
2) Grind it to a smooth powder. Sieve it and grind the coarse part that remain after sieving it. Repeat the procedure till you do not get any grains.
3) Heat 1 and 1/2 cups to 2 cups of water. When it is roll boiling, add the samai rice powder slowly and carefully, without forming lumps. Stir well till it reaches thick consistency.
4) Apply gingelly oil in your hand and form a dough as shown in the picture.
5) Divide it to equal parts, keep inside the idiyappam maker and press it as idiyappam.
6) Steam it for 7-10 minutes or until the idiyappam cooks well. Generally, It won’t take more than 10 minutes.
7) Transfer to a plate. Serve it with coconut milk and sugar. You can also prepare any of your favourite sevai out of it.
1) Water level varies according to ground samai rice flour. Increase or decrease it accordingly.
2) Because of millet’s natural characteristics, it tend to become dry. So consume the idiyappam immediately after preparing it. If you use it for making sevai, handle it carefully, since it tend to break very easily unlike rice idiyappam.