Tiffin Varieties‎ > ‎

Idiyappam


Ingredients:

Idiyappam rice flour or Rice flour – 2 cups

Boiled water – 3 cups

Salt – ½ teaspoon

Coconut oil – 1 teaspoon

 




Method:

  1. Boil water with salt in a wide non stick kadai.
  2. Dry roast if using rice flour for 4 to 5 minutes in low flame, this is the most important step in making otherwise the idiyappam tends to stick to each other. 
  3. Add rice flour & mix well immediately.
  4. Remove from flame & allow cooling.
  5. Just when the mixture is warm add a teaspoon of coconut oil & knead with hands nicely.
  6. Consistency should be very soft but not watery. (Otherwise pressing would require too much pressure)
  7. Make small balls of the dough.
  8. Press onto idli plates & steam until the idli cooker whistles.
  9. Serve hot with white vegetable korma.


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