This is a popular breakfast dish of Kerala . Though it is very tideous and time consuming method it is a dish loved by all age groups young and old. For spice lovers it can be combined with some gravy like veg stew or non vegetarian gravies. For sweet lovers it can be had with sweetened coconut milk or simple milk and sugar. Left over idiyappams can be converted to upma and can be used as evening snack. It can be made and stored in fridge for a couple of days too.
Serves 15 idiyappams
INGREDIENTS:
- Rice flour - 4 cups ( I use the ready made rice flour available in grocery shops, but the traditional method is soaking rice for four hours, draining the water from it and powdering it . It is then roasted before use)
- Salt as needed.
- Water
- Idiyappam press/Chakli maker
Step 1: Preparing the dough
Boil water to bubbling stage and immediately pour over the salted rice flour and keep mixing it . Pout water little by little. When the rice flour is fully moistened by the hotwater (Do not make it too soggy- it should be in a consistency of a ball without sticking to your hands), knead it to a dough like that for soft chappathys. Keep it aside.
Step 2: Steaming
Grease the idli stand lightly. Take a chakli maker -idiyappam press, and select a narrow hole mould . Take a dough ball and push it into the chakli maker. Gently press/ rotate the maker so that the dough comes through the maker in small thread like forms. When all the idli stands are filled keep it in a steamer and steam for 20 minutes.
Step 3: Serving
Serve hot with above mentioned combinations.
as you know i like this very much and the stew combination you make is very tasty.post the recipe for that too.
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