Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different breakfast across the world.
You may be aware that when we were researching the different world combos I was surprised when I saw that #Idiyappam is served as breakfast in Sri Lanka. So how could I leave the dish alone?
Idiyappam also known as #Nooputt or #Noolputtu or #String Hoppers is a traditional Tamil, Kerala, Kodava, Tulu and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.
Idiyappam is culinary specialty in Tamil Nadu, Kerala, Sri Lanka and southern areas of Karnataka (especially in the districts of Dakshina Kannada, Udupi and Kodagu). It’s also made and served in Goa.
The name idiyappam(pronounced as e-di- ap-pam) derives from the Tamil/Malayalam words idi meaning ‘broken down’, and appam meaning “pancake” . It’s also called noolappam or noolputtu from the Malayalam, Tamil, Kannada, Kodava word nool, meaning “string or thread”, especially in Kodagu. In coastal areas of Karnataka it is also termed #Semige. In Goa iddiappam are called #Shirvolyo.
Idiyappam is made of rice flour or ragi flour (finger millet flour), salt and water and is generally served as the main course at breakfast or dinner.
Idiyappam is served with a curry (potato, egg, fish or meat curry) and coconut chutney or coconut and milk and sugar.
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