Cooking web notes

Idiyappam is a family favorite. After reaching US, for the first few months we couldn't find the rice flour to buy and so had to do without Idiyappam. Also, I didn't have a grinder at the time. The place where we stay have very few Indians, and Malayalis are a rarity. When we got introduced to our first Mallu friends I asked them where I could find the flour for puttu and idiyappam.  I was so excited when I saw these packets from Kerala sitting in the corner isle of the store suggested by our friend.

I don't want to bore you anymore,with the stories about a Mallu's difficulties in living without the classic breakfasts for a while :-). The recipe is very simple yet a bit tricky.You will have to play with the consistency of the prepared dough. I can give you only an approximate measurement. It varies from rice to rice .So good luck for the first timers..here we go



Ingredients

Rice flour for Idiyappam- ~350g
(If you are using a normal rice flour then fry it for a few minutes on medium heat before making the dough )
Salt- to taste
Boiling water- ~250ml
Grated coconut-1/2 cup



Method

1. Boil the water
2. Take the rice flour and salt in a big thick bottom vessel and mix it.
3.Keep this on low heat and start adding the boiling(yes, you read it correct it should be bubbling while you pour and be careful ) water while mixing with a spatula.
4. When you see that water is approximately enough switch off the heat and mix well.
5. Let it cool for a minute and mix it with your hand.
6.Make the idli plates ready with 1/2 spoon coconut on each impression of the idli plate.
7 Fill in the idiyappam maker with dough and press it into the idli plates
8.Steam it till the idiyappam is done.
9.Serve with egg curry, chicken curry or mutton curry. Vegetarians don't worry, you could have it with veg stew :-)



You could avoid coconut and then it will become a very healthy food :-)

Contributor: Namitha