Idiyappam RecipeSubmitted by: manju | Date Added: 31 Jul 2009
Listed in: Breakfast
Rice flour 2 cups
Ghee 1 tablespoon
Salt to taste
Grated coconut (frozen or fresh) 4 tablespoon
Seva nazhi - a extruder/mould to press and shape the dough to Idiyappam.
A steamer- like the one for Idlies
Idiyappa Thattu - trays which can pass steam.
Make the dough with rice flour, water, required amount of salt and ghee.
Cover the dough and keep aside for 30 minutes.
Now boil water in a steamer.
Slighty grease the 'idiyappa thattu' with some oil.
Fill the seva nazhi with the dough and press it onto the greased 'idiyappa thattu' in a circular motion.
Optionally you could add some grated coconut comes in the middle of idiyappams while pressing it into the idiyappa thattu.
Place the Idiyappa thattu in the steamer and cook the Idiyappams for about 10 minutes.
Before taking the stands out, open the lid carefully and make sure that they are cooked well.
Serve the Idiyappams vegetable curry, stew or with thick sweetened coconut milk.
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