Idiappam Mee| Malaysian Style String Hoppers Noodles | Chettinad Idiappam Mee Recipe| Gluten Free and Vegan Recipe

Hi Supermoms,

Idiappam are string hoppers made using rice flour or soaked and ground raw rice. It is completely gluten free and oil free too. A great breakfast . Though I generally make Idiappam from scratch, this time I make the Idiappam with Instant Idiappam that I surprisingly found in my South Indian Grocery Store. I just enjoy plain Idiappam with coconut milk. It is a divine combination.

But my family is not a great fan of plain Idiappam, so wanted to make something spicy and completely different. So, tried this Chettinadu Style of Idiappam. It was spicy and delicious. I am sure home made Idiappam will give greater texture to this dish. As many Chettiars have travelled and settled in Malaysia, this stringhoppers/noodles are famous there. 

'Mee' in malay means noodles. The Idiappam Mee is a delicately made spicy dish . String hoppers are  sauteed'  along with chilli paste and fresh vegetables. As the string hoppers are made of rice, this dish is gluten free . It is also a vegan dish and is so light on the stomach. You can serve it  with coconut chutney or a tomato chutney but they taste delicious even without any accompaniments. 

This recipe is adapted from  ' The Chettinadu Cookbook' by Meyyammai Murugappan and Visalakshi Ramaswamy. 

Idiappam Mee | Malaysian Style Rice Noodles | Chettinad Idiappam Mee Recipe :

Preparation time : 15 minutes

Cooking time : 15-20 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

6-7 Idiappams ( I used store bought idiappams , soaked in hot water, drained and set aside ) 

10 shallots ( halved)

2-3 fresh red chillies ( Crush them to a paste using mortar and pestle, adjust according to the heat of the chillies, you can use dry red chillies also)

1/2 carrot ( peeled and thinly sliced)

1/4 green capsicum ( thinly sliced)

1/4 red/yellow capsicum ( thinly sliced)

1/4 cup cabbage ( shredded)

3-4 garlic pods ( grated)

1/2 " ginger ( grated)

2 teaspoons sesame oil 

salt to taste 

For garnish : 

Finely chopped Spring onions 

Method :

1. Heat a pan with oil add the grated ginger and garlic and chilli paste .

2. Stir well for 30 seconds on low flame and then add the shallots.

3. Saute' the onions till they turn transparent and then stir in the vegetables.

4. Add salt  and fry them over low to medium flame till they are fork tender. 
Note : You can add 1/4 cup of water if using french beans but the vegetables have to be cooked, yet not mushy. 

5. Now add the cooked idiappam and toss them together over high heat for 1 to 2 minutes.
Note : Make sure that the vegetable mixture is dry before adding the idiappam. 

6. Switch off and garnish.

Serve the Chettinad Idiappam Mee with your choice of side dish. 

Happy Cooking !

With love,

Masterchefmom