Makkachola milagu jeeraga sevai - String hoppers using maize flour/yellow corn flour. I bought maize flour for making tacos but ended up making sevai/string hoppers. Maize is generally dry in nature so it crumbles very easily. So I make string hoppers and season them with spices or coconut or any thokku. Idly rice flour can be added in the ratio of 1:1 to make string hoppers.
What do you need:
Maize flour/Yellow cornflour - I'm using store-bought.
Water - for making dough
Spices - Cumin seeds, Black pepper, asafoetida/hing powder and white crystal salt is used.
Seeds and lentils - Mustard, split urad dal is used.
Herbs - Curry leaves are used
Oils and fats - Cold-pressed sesame oil is used. Any neutrally flavoured oil can be used.
Method:
Allow water to come to a rolling boil.
Add salt, oil.
Add the flour.
Cover and cook on a low flame till all the water is absorbed.
While still hot, squeeze the dough using murukku press\
Steam, Crumble and season with jeera, pepper.
Accompaniments:
Goes well with coconut chutney, sambar. I served it with coconut milk gravy.
You may also try:
Equipment used: Press, wide-mouthed kadai, saucepan, string hopper plates, idli maker, mortar, and pestle.
Recipe:
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| Makkachola milagu jeeraga sevai |
Maize flour string hoppers seasoned with jeera and pepper
Total time taken - 1hour
No. of servings - 4
1 alak = 200ml
1 tumbler = 180 ml
Ingredients with measurements:
Maize flour - 2 alaks
Water - 3 tumblers
Salt - to taste
Oil - 2 tbsp.
Tempering:
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Jeera - 3/4 tsp
Black pepper - 1 tsp
Hing - 1/4 tsp
Curry leaves = 2 sprigs.
Directions:
1. Heat water in a saucepan/kadai. Add salt and a tbsp of oil.
2. When water comes to a rolling boil add flour by sprinkling all over.
3. Cover and cook on a low flame till all the water is absorbed.
4. Switch off the flame, cover and rest for 5 minutes.
5. Knead into a pliable dough when hot enough to handle.
6. Make cylindrical portions of the dough and fill the press with the dough.
7. Squeeze them into idiyappam plates. Repeat till all the dough is finished.
8. Keep the plates in idli maker and steam for 10 minutes.
9. Heat oil in a kadai, add ingredients under tempering. Pound jeera and pepper coarsely and add to the tempering.
10. Switch off the flame, crumble the string hoppers. Mix thoroughly with the seasoning.
Notes:
I felt that the pepper used was good enough to give the required spiciness for the dish. If you want the dish to be spicier, add 1 or 2 red chillies in the tempering.
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