The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

At Evolve Back, Coorg soul food finds body and spirit to seduce your palate in three awesome temples to the culinary arts. The impressive culinary spread at the resort, is outdone only by the breathtaking settings of its restaurants.

Idiyappam – also known as  nool puttu, noolappam or chomai, is a rice noodle dish originating from the Indian states of Kerala and Tamil Nadu.

Idiyappam

 

Ingredients: 

1. Idiyappam Powder – 1000 Grams
2.Water – 1000 ML
3.Grated Coconut- 200 Grams
4.Ghee – 15 Grams
5.Salt – 3 Grams

 

Method: 

1.Mix idiyappam flour with hot water, ghee and salt
2.Knead it into smooth dough.
3.Fill it in an Idi Appam presser/sieve and press it onto banana leaves on which a little grated coconut has been sprinkled, or press it directly onto an idli pan without banana leaves.

Steam for 5-10 minutes. Some people add a little grated coconut on top before steaming.