Idiyappam

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.

1. Bring the water to a boil,add salt and ghee.
2. Fry the rice flour in simmer for 5-7 minutes.
3. Slowly pour the hot water little by little over  the rice flour and mix it with a wooden spatula.
4. 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.
5. You may add more water if only needed.
6. 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.
7. 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.
8. Steam for 12- 15 minutes and allow it cool a bit.
9. Idiyappams or string hoppers are ready.
10. Serve it with egg curry ,veg gravy or chicken curry.
11. It might go well with sweet coconut milk too.