This was in my list since a long time but wasn't confident enough to go ahead to prepare this. But today I took the challenge and succeeded.This makes a concrete breakfast or can be consumed for lunch or dinner too.In Konkani they say "gatti khaan"(heavy food).I had it for lunch with palak paneer.I had seen several times in Nilgiris super market, Instant Idiyappam powder, but never dared to buy it .Next would like to try that version too.This is a traditional dish of Gods own country Kerala.Wiki says it is a popular dish of Tamil Nadu too.My son and myself had a competition eating this with Mutta curry(egg curry) during our Kerala trip a year and half back.I came across this recipe in Sailus blog where she gave step by step instructions beautifully.We Konkani s have our own version of Idiyappam which we call as Shevai which I will upload the recipe in the coming days.We have many variations of shevai. Until then enjoy this dish.
Serves: 15 -16 Idiyappams
- Bring the
water to a boil,add salt and ghee.
- Fry the rice flour in simmer for 5-7 minutes.
- Slowly pour
the hot water little by little over the rice flour and mix it with a wooden spatula.
- Once you
can handle it with your hands mix it with your hands into a smooth dough,close
it with a damp cloth or lid and keep aside for 20 -25 minutes.
- You may
add more water if only needed.
- While the
dough is resting grease the idli plates with oil,sprinkle grated coconut
in each depression (may be a tsp each) and keep it ready.
- Make a
cylindrical shape of the dough and place it into the chakkuli press(greased) or Idiyappam press using the
sev impression(mine was a little thick one,you may use thin impressions),close
the lid,press it directly on the idli depressions into swirls.
- Steam for
12- 15 minutes and allow it cool a bit.
- Idiyappams or string hoppers are ready.
- Serve it
with egg curry ,veg gravy or chicken curry.
- It might
go well with sweet coconut milk too.