Idiyappam Recipe
Servings 12 cakes
Ingredients
- 1 cup Rice Flour
- 1.25 cup Water start at 1.25 and can increase to 1.5 cups as well.
- Salt to taste
- 1 to 2 tsp Cooking Oil
Instructions
- Measure Rice flour, water and keep it ready. Heat a pan and add rice flour. Roast the rice flour in medium flame for 2 to 3 minutes, till colour changes a little not over browned. Keep by side.
- Take a saucepan and add water. Add salt and oil. Bring it to a boil.
- Slowly add the roasted rice flour little by little and you will have to quickly stir the flour with a ladle or rolling pin.
- Once you have the dough formed, keep it covered with a lid for 5 to 7 mins.
- Next remove the lid, pour oil and knead the dough with your palms. Make sure you handle with care as the dough will be hot.
- Knead the dough gently till soft. Grease the idli plate and idiyappam press with little oil.
- Prepare small balls and insert them into the idiyappam press. Then press it in a circular motion on the idly plate to get the idiyappam shape.
- Repeat till you fill all the mold. Transfer the plate to the idli steamer and steam it for 7 to 8 mins in medium flame.
- Switch off flame and let it rest for 5 minutes
- Serve this idiyappam with coconut milk or Vegetable Kurma.
Notes
We always use homemade Rice flour for all these dishes.
However, when you have to use store-bought, make sure you roast it well and add oil to knead to a soft dough.
Roasting is very important as that helps in getting the strings well.
Always keep the dough covered with cloth to prevent drying up.
If the dough becomes dry, you can always sprinkle warm water and add a few drizzles of oil to knead again.
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