Idiyappam ( ഇടിയപ്പം,இடியப்பம்,ईदीयापम ) Idiyappam is made with rice flour. It can be served for both breakfast and dinner with kurma or sothi. It is very soft and easy to digest recipe from kerala.
Regional Dish : Kerala;Tamil nadu ; South India.
Cuisine Style : Tamil nadu | Cooking time 20 minutes| Take with any kurma | Type Breakfast |Shelf Life : 1 day | Quantity : 4 Servings.
Appx. Nutritional values : calculated for 1 serving (1 nos)
Calories (120 Kcal), Carbohydrates (20 g), Protein (0 g), Fat (10 g).
- Rice flour 2cups
- Salt to taste
- Hot water
- Grated coconut (fresh or frozen) 4 Tbsp
- Ghee 1Tbsp
- Boil about 3 cups of water and set aside.(You may not need 3 cups of water to make the dough). In a heavy bottomed saucepan, place the rice flour and add salt (1/8 teaspoon or little less) and ghee. Mix well. Add boiled water, a little at a time, to the flour and mix it with a spoon. Check and adjust the salt. Continue until you get a soft dough. Make sure that it is not watery or lumpy.
- Cover the dough with a slightly wet paper towel, and let it rest for 20 minutes.
- Now boil water in a steamer, like the one we use for making Idlies. Grease the Idli stands with ghee or non stick spray like Pam. Also grease the Mould to press the dough to form Idiyappam. Spoon the dough into the mould and press it onto the Idli stand with a circular motion to form the Idiyappams. Sprinkle grated coconut on top of each appams. Place the stands in the steamer and cook the Idiyappams for about 10 minutes. Open the lid carefully and make sure that they are cooked well, before taking the stands out.
- With a fork, remove the Idiyappams onto a serving tray.
- Serve the Idiyappams, with Potato stew, Coconut chutney, any kuram or with thick coconut milk and sugar.
Other variants / Cuisine Style : Idiyappam with grated coconut and sugar.