Mapillai Samba Rice Idiyappam (Red rice string hopper)

Category: Idiyappam / Breakfast recipes
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 3-4 servings

Mapillai Samba Rice Idiyappam

Mapillai Samba Arisi or “Bride Groom Rice” is a traditional and native variety of rice, which is red in colour and is grown predominantly in Tamil Nadu. In ancient period, the newlywed bridegroom would be asked to lift the rock in front of everyone to display his mental & physical strength and bravery. To improve the physical and mental power, they would be  served this rice which is high in nutritional value. Mappillai samba is one such native rice which has got a high nutritional value that will help them to stay focused while lifting the rock as well as give them the power to lift. Hence, this red thick rice got its name as “Mappillai Samba” and was often cooked and served to newlywed bridegrooms. 

Mapillai Samba Rice

Even though the name of the rice is “Bride Groom's Rice”, it is meant for all who wants to get good energy and strength.

Idiyappam with Mixed Veg Curry

Mappillai samba rice has great amount of iron and zinc. Iron protects the production of myoglobin and haemoglobin. They carry the oxygen to tissues and muscles which keeps the energy level high of the body. It also consists pro-anthocyanins which assist in reduction of the cholesterol level and hyper glycemia. Good for diabetics since it is has a low Glycemic Index. Children will achieve better growth.

Here I used home made Mapillai Samba rice flour. Wash and soak rice for about 2 hours; then drain the rice and spread it on a clean cloth; let it dry in shade until it gets completely dried. Then grind it to a fine flour in the flour mill. If making in small quantities, we can grind it in batches in the mixie.

Ingredients:

• Mapillai Samba Rice flour - 1 1/2 cups
• White rice / Idiyappam flour - 1/2 cup (optional and can be replaced with Mapillai samba rice flour)
• Water - 2 cups (Adjust as needed)
• Salt - to taste
• Sesame oil - 1/2 tsp

Method:

• Dry roast both the rice flour 2-3 mins in low flame. This step is optional. Transfer the roasted flour into a wide pan
• Add required salt and 1/2 tsp of sesame oil to the water and bring it to a rolling boil
• Gradually start adding the boiling water to the flour and mix well with a spatula or spoon. The flour needs to come together and form a soft and sticky dough. Use only the required amount of water
• Once the dough becomes warm enough to handle, grease hands with little oil / ghee and knead it to form a soft dough
• Meanwhile, heat water in the steamer / idli pot; and grease the steamer / idli plates
• Take small amount of dough and fill it in the idiyappam press (Here I used Murukku press)
• Press the idiyappam in the greased idiyappam plate or idli plates

• Steam cook for about 10-15 mins until it gets cooked
• Once done, switch off and let it rest for few mins before removing from the plates

• Transfer the cooked idiyappam into the serving plate

• Serve hot with spicy curry or with fresh coconut and jaggery