Idiyappam is one come breakfast in my house. It is a traditional recipe from Kerala and south TamilNadu .The main challenge in preparing the idiyappam is the dough preparation ,if that is done correctly idiyappam will be ready in no time. Similar to idly ,idiyappam is also steam cooked hence its very healthy. Today I am showing the very basic recipe of idiyappam preparation many variations could be done in this basic recipe say coconut sevai , Lemon sevai ,Tamarind sevai and many more.Idiyappam tastes good with coconut milk
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 mins | Serves: 3 | Author :Sharmila
Rice Flour – 1 cup
Water – 1 to 1 ½ cup
Salt – ½ tsp or as required
Freshly grated Coconut – 2 tbsp (Optional)
1) In a large bowl add in the sieved rice flour, Salt and freshly grated coconut .Mean while bring in the water to boil .Add the boiling water to the bowl and mix well with the backside of a ladle.
2) This process should be carried out quickly before the water cools down as the water used for mixing the flour should be boiling hot .After mixing the flour .put the flour into the idiyappam achu/presser.3) Grease an idiyappam pan with oil and run through the idiyappam press in a circular motion in an idiyappam pan. Keep the idiyappam pan inside a steamer and steam it for 10 – 15 mins or until its fully cooked.
- Always use very hot boiling water to mix the dough it’s the key to prepare the idiyappam.
- You can also make the idiyappam in any desired shapes.
- You can also refrigerate the idiyappam in an air tight container. Stays good for 2-3 days.