IDIYAPPAM RECIPE இடியாப்பம்

இடியாப்பம் - IDIYAPPAM 

     

          An healthy and easiest recipe . Breakfast of tamilnadu..made with raw rice flour . I usually do the way that my mom taught me...she also give me a tip..by following that rightly I get perfect idiyappams always ..but at first ,I forget that method sometimes and messed up idiyappams ..but had some nice kolukattais (mothaham or rice dumplings)...!

                               

Ingredients:

Raw rice flour.     1 3/4 - 2 cups

Water                 2 cups 

Salt as needed

Method:

1. Add  salt (I add 1/4 tsp ) to the raw rice flour,mix well  and keep it aside.

2. Boil 2 cups of water .switch off flame when  water starts to boil. Let it stand for 1 - 2 minutes

3. Start adding  water little by little to the flour , mix evenly using a fork , when the flour  reaches   chapathi dough consistency (not so tight or loose), stop adding water ,  I almost add 2 cups water .

4. Cover the dough and let it sit for 5 minutes.

5. Keep idiyappam press and idli pan ready. Stuff the dough into IDIYAPPAM press . If you need ,just coat the inner of IDIYAPPAM press with  a touch of water (makes the dough comes out easier)

6. Now press the dough onto the prepared idli plate. We usually put wet cotton cloth piece over the idli plate and do idlies ,idiyappam...

7. Steam that IDIYAPPAM for about 8 minutes . Make sure if it is completely cooked before take it out. It takes little bit more time for the first plate to be steamed ,but after you do second ,third   It'll take only 4-5 minutes ,because for the first plate,water to be boiled ,so that'll take some time.

8. Have this idiyappam with    

         *grated coconut and sugar  ( or)

         *coconut milk.  ( or )

         * grated coconut , sugar and banana ( this one is also tasty ..my athai's version) (or)
         * mutton salna ( favorite combination  in kayalpattnam..... )

Notes:

1. Water level for making dough may be more or less depending on the type of raw rice flour  used,.not all the rice flours are same ,that we get from our side.

2.I used our own rice flour (means my dad do agriculture and we have our own rice ) there is no match for this one in stores .

3. Don't add raw flour in between or at last during  the mixing process ,if you do so ,you can't  press this dough out . Logic is , we are adding boiled water  to the flour makes it cooked evenly  upto a level first, so if you are adding flour in between that may not be cooked that much and also it'll become tight .

4. If you feel like you mixed the dough very loosely ,don't worry just leave the dough closed for some time ,it'll dry ,do the remaining process  after you get the right stage .

5. Apply oil to your hand and inside of idiyappam press  ,if you feel like  the dough is sticky .