Idiyappam is a traditional breakfast dish of Kerala. It is also a traditional dish of Tamil nadu, Andhra pradesh, Karnataka and Sri lanka.
Main ingredient is rice flour which is made into a dough using boiling water and pressed into a noodle form and steamed. This is served with variety of side dishes like chicken stew, cauliflower kurma, coconut milk, vegetable stew, chicken curry, egg curry etc.
INGREDIENTS
Rice flour 1 cup
Boiling water 1 cup
Oil 1 tbsp
Coconut grated 1/2 cup
Salt to taste
METHOD
Take 1 cup rice flour in a large vessel, add salt and mix well.
Take boiling water and pour it little by little into the rice flour and mix well with a spatula. Gather it quickly and form a moist dough with your hand while still the dough is warm. The dough should not stick to your fingers. ( For 1 cup rice flour little less than 1 cup boiling water is required).
For making idiyappam we need a idiyappam maker or nazhi and 3 idli molds. Grease the idli molds with oil.
Divide the dough into three balls. Add a ball to the idiyappam maker and press it into a idli mold in concentric circles. Sprinkle grated coconut over it. Make sure it is not thick or it won’t cook properly.
Repeat the same procedure and press the other two balls into the other two idli molds.
Keep the idli molds into an ordinary steamer or a pressure cooker and steam for 10 minutes.
Once it cools down take out the idli molds and demold the idiyappam with a spatula into a service dish.
Serve it hot with vegetable stew/ coconut chutney/ chicken curry.