Posted July 30, 2009on:
Idiyappam is an all time favourite of all Keralites.
One of my uncles doesnt like it though, he feels its too light, and he never feels full after eating it 😉
Ram’s colleague was here on a weekend. Ramnath always mentions a lot about him.
So when Ram mentioned that I should be making some Indian dishes. Something that came to my mind was idiyappam. Its easy and can be made fast. I served him idiyappam with egg roast, in typical Kerala style.
rice flour – 1cup
salt -1/4 tsp
boiled water – 1 cup
Coconut scraped – a little
– add salt to rice flour
– add boiling water to the powder
– add water little by little and keep mixing with a spoon as its very hot.
– make a very soft dough out of it
– stuff the dough in a seva nazhi
– the idiyappam is placed on idli stand in layers.
-press a layer of idiyappam first, place a little coconut scraped and then press idiyappam once again over the coconut(this helps in steaming).
– steam it (20-25 min).
– In case you dont have a idli stand u can use a steel vessel which fits into another vessel or cooker for steaming. But u do need a seva nazhi.
– u can use a knife to check if the idiyappam is ready
– if soft it comes out nicely rather than a paste.
Another alternative for those abroad and dont get rice flour or dont have a seva nazhi, you can make idiyappam with rice noodles. I used to do this initially in Mauritius as I didnt have a seva nazhi. First cook rice noodles and drain away the water. Then steam it with coconut placed in between. It tastes good!!
-serve it hot with egg roast, potato stew, kadala curry. I like it even with sugar or milk and sugar. it tastes equally good. 🙂