It will taste like thick Sevai. To make the authentic Chinese version or South East Asian version: You need a specific type of rice they use. It's highly glutinous and they basically pound that dough in a machine or by hand in a bucket with a mallet to get that silky texture we feel when we eat Chinese or Japanese noodles. This noodle will feel a bit rough in the mouth and will have no elasticity. That is why it's breaking when she stirs it in the heat. It's Indian rice thick Sevai. When you stir sevai in heat, it will break too. But we can't make the Chinese noodles from scratch at home as it's too difficult to even acquire the rice they use. Hence we can use this method to feed kids healthy noodles. It will not have any elasticity or smoothness but it will still taste quite good.
@priyankarajput6372 ай бұрын
Delicious😋😋😋😋
@TheTerraceKitchen2 ай бұрын
Thank you ☺️
@gsquarecubing98502 ай бұрын
Hay this iddappam in kerala and tamil nadu
@TheTerraceKitchen2 ай бұрын
Hello, yes. It's already mentioned in the video ☺️
@balajipurushottam50402 ай бұрын
Kerala waala dekhanga toh achambhit honga ki healthy idiappam ko maggie noodles ma convert kar dia ji😅
@TheTerraceKitchen2 ай бұрын
Abhi bhi healthy hi hai 😃 Ghar ka achha wala tadka diya hai
@MaithiliRane2 ай бұрын
Recipe abhi bhi healthy hi hai, Ji
@shelldie85232 ай бұрын
Idiappam ain't healthy
@shelldie85232 ай бұрын
Neither is sabudana diet food. India is loaded with misconceptions
@createsimpleandeasy2 ай бұрын
Hii mam... तुम्ही आता terrece वर रेसिपी का करत नाही
@TheTerraceKitchen2 ай бұрын
Hello, naahi
@vaishnavih33262 ай бұрын
First like ❤
@TheTerraceKitchen2 ай бұрын
Thank you ☺️
@AmbikaSharestha2 ай бұрын
Mene bnaya asa lg raha tha rice kha rhe ho bilkul mja nhi aaya.😢