THE IDIYAPPAM MAKER AND THE IDIYAPPAM RECIPE| HOW TO MAKE IDIYAPPAM WITH BEST SEVANAZHI| CHAKLI PRESS
When you are in South India and you want to choose something for your breakfast, it’s really confusing. It’s a fact that there are uncountable unique breakfast recipes found in south India. Just like its richness in culture and tradition, South India keeps its richness in food items too. One among the super delicious food item of South India is Idiyappam or Sevai. Idiyappam is made with a traditional Idiyappam press called as Sevanazhi or simply the Idiyappam maker.
What is basically the Idiyappam maker/Sevanazhi/Chakli press??
An Idiyappam maker is basically a pressing unit used to force the dough made of ingredients to make Idiyappam or any other desired snack, through the holes of a jali kept within the press. It’s also called as Sevsancha, Sevai nazhi or Idiyappam press in different places. The sevanazhi mainly consist of 4 parts. A hollow cylindrical body, a detachable base, a top cover including pressing base with a handle and a jail. Usually there will be multiple jalis available for making different snacks with different shapes. Once the dough is filled, close the upper side and rotate the handle. This will force the dough to come out through the jali in desired shape.
In old Idiyappam maker or the old traditional sevanazhi, there was no rotatable handle to make the job easy. We needed to squeeze hard to make the dough come out through jalis. It was for reducing the effort and protecting the hands from pain and impressions of handle, Idiyappam maker with rotatable handle was introduced.
Different type of Sevanazhi
The Idiyappam maker made of different metals are available in the market today. Wood, Stainless steel and brass are some of them. But when it comes to the question of selecting the best one, the answer will be either a steel sevanazhi or a brass sevanazhi because a wood made Sevanazhi is quite hard to clean and maintain. The sevanazhi is also available in different models like kaal sevanazhi, rotatable handle type, squeezing handle type etc. The brass and steel sevanazhi are almost similar in its shape and use, and only difference is the material with which it is made of. But we must have to admit the fact that the royal elegant look of a brass sevanazhi is special and unmatchable.
Idiyappam recipe
Idiyappam, also known as nool puttu are string hoppers. Basically these are sevai or seviyan made with rice flour dough. The ingredients needed are rice flour, salt, grated coconut and hot water.
For making the flour ready: Heat a kadai or pan. Keep the flame to a low and add 1 cup rice flour (130 grams). On a low flame stirring often roast the rice flour for 4 to 5 minutes. Continue to stir and roast till you see steam coming from the rice flour. When you see steam appearing from the rice flour, then switch off the flame. Remove the rice flour in a mixing bowl or pan.
Making the dough: In the same kadai or pan in which rice flour was roasted, add 1.25 to 1.3 cups water. Add ¼ teaspoon salt. Let the water come to a boil. The water has to be hot but should not be very hot. Do not allow it to come to a rolling boil. Add the hot water in the rice flour and mix well with a spoon or spatula. Knead to a smooth and soft dough.
Making Idiyappam: Before you start making idiyappam, heat 2 cups water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame. Divide the dough into 2 to 3 portions and prepare a log from one portion and place it in the idiyappam/murukku maker. Grease the idiyappam maker with some oil or water before you place the dough in it. Cover the rest of the dough with a kitchen napkin so that they don't dry out. Now begin to press the idiyappam/murukku maker directly on the idli moulds in a concentric round circle. Form one roundel of the idiyappam. Sprinkle some grated coconut on top of each idiappam. Now place the idli stand in the pan. On medium to high flame steam idiyappams for 9 to 10 minutes. After they are cooked well, switch off the flame and let the idiyappams be inside the steamer pan for 1 to 2 minutes. Then remove the idli stand from the pan. Remove the idiyappams with a spatula and serve the idiyappam.
Cleaning a sevanazhi
A brass/steel sevanazhi is an easy to clean product. To clean a sevanazhi, remove the detachable base and top portion. Then take out the jail from base and place the whole items in warm water for 2 minutes. Now using a mild detergent and soft scrubber, clean the parts. After cleaning and drying the sevanazhi properly, store it in a place away from moisture content. Do not keep a used sevanazhi uncleansed for more time since it may cause the dough to stick on to surface which result in difficulty in cleaning.
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