Idiyappam

Here goes another breakfast dish from the Land of Coconut Trees, which features the same rice flour and coconut .The soft and thin Idiappams,in its charming white color,when garnished with fresh grated coconut is a real beauty.Idiappam is said to be the best,when served with sweet coconut milk.Somehow I don’t like it,I always prefer some spicy curries to go with it.

Idiappam with Potato Stew

The recipe follows…

Ingredients:-

Fine Rice Flour – 2 cups
(I normally use Swad brand,if you can get Idiappam podi that’ll be the best.Also you can prepare the rice flour at home.Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely.Grind it to a fine powder and dry roast it.)

Water – approx 2 cups
Salt – as needed
Grated Coconut – 1/2 cup
Thick Coconut milk – 1 tsp (Optional)
Oil – as needed

Accessories Needed:-

Idiappom Press
Idli Mould

Idiappam Press

Method:-

Boil water in a pan,adding required amount of salt into it.Pour the boiled water little by little to the rice flour,stirring in between,until it is ready to make into a smooth dough.

Allow it to cool for a while.When it is half cooled,knead it with your hand into a smooth dough,adding coconut milk also if you’re using it.Lightly grease the idiappom press and the idli mould to prevent sticking.Add 1/2 a spoon of grated coconut into each idli plate.Spoon some dough into the idiappom press,close the lid and squeeze the dough onto the idli plates in a circular motion.

Garnish each idiappam with a little more grated coconut.You can mix little sugar with the coconut(if you like it to be sweet),again that’s also optional.

Now place the idli plates in a steamer and steam it until done.Allow it to cool for a while and carefully remove the idiappams to a serving bowl.