IDIYAPPAM RECIPE:
Ingredients:
Rice flour - 2 cups
Boiling water - 2 cups
Salt to taste
Ghee - 1/2 tsp
Method
1.Dry roast for 7-8 mts on low flame.
2.Bring 2 and half cups of salted water and ghee to a boil.i have add the ghee in the water only.
3.Keep aside half cup of water (to be used while kneading the dough).
4.Slowly pour the hot water little by little into the rice flour and mix with a wooden spoon.
5.It will be difficult to mix but try to bring it all together.
6.Place lid and leave aside for 15 mts.
7.While the dough is resting, grease the idiyappam maker and the idli plates.
8.The dough will be easier to handle once the heat reduces.
9.Knead the mixture into a smooth yet firm dough, adding 2-3 tbsps of hot water while kneading.
10.Make a cylindrical shape of the dough and place into the idiyappam maker(Use the omapodi achhu for this), close the lid and hand press the dough into swirls onto the idli plates.
11.Repeat the process for the rest of the dough.
12.Steam in the pressure cooker without pressure weight for 12-15 mts and allow to cool a bit.
13.Serve warm with either sweetened coconut milk or potato sothi or sambal.
14.If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently.
15.Add coconut in the last and mix well.
SOTHI MAKING:
1 teaspoon of black mustard seeds
1 teapoon od urad dhal
1 teaspoon of turmeric
1 teaspoon coriander powder
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
1 green chili (diced)
1 potato (diced)
2 cups coconut milk
4 curry leaves
lemon juice
METHOD:
1.Heat up some oil in a pan and and wait for the oil to be infused with the spices .Then add mustard seeds an urad dhal to it.
2.Add the onion and saute it for few minutes.
3.Add the green chili and curry leaves to it.
4.Add the diced potatoes,then turmeric powder ,coriander powder and add water.then add the chopped garlic to it.
5.Add coconut milk lower heat and let potatoes cook to your potato preference, stir occasionally.
6.Add salt stir it up.
8.Serve with idiyappam.
Tips:
1.To prepare idiyappam flour at home, soak 2 cups rice in water for 4 hours.
2.We have to soak raw rice(In tamil paccharisi).
3.Drain the water and spread the rice on a thin cloth cotton cloth so that water will absorb soon.
4.Allow to dry for half an hour to an hour.
5.If it si summer it will dry soon.
6.If it is winter it will take more time to dry.
7.Once its almost dry, grind to a fine powder.
8.Sieve the powder and dry roast it on low flame for 7-9 minutes.
9.Home made Idiyappam flour is ready.
10.In boiled rice also we can make idiyappam called as santhagam later i will post the recipe for that also..
HAVE A NICE BREAKFAST FRIENDS
Ingredients:
Rice flour - 2 cups
Boiling water - 2 cups
Salt to taste
Ghee - 1/2 tsp
Method
1.Dry roast for 7-8 mts on low flame.
2.Bring 2 and half cups of salted water and ghee to a boil.i have add the ghee in the water only.
3.Keep aside half cup of water (to be used while kneading the dough).
4.Slowly pour the hot water little by little into the rice flour and mix with a wooden spoon.
5.It will be difficult to mix but try to bring it all together.
6.Place lid and leave aside for 15 mts.
7.While the dough is resting, grease the idiyappam maker and the idli plates.
8.The dough will be easier to handle once the heat reduces.
9.Knead the mixture into a smooth yet firm dough, adding 2-3 tbsps of hot water while kneading.
10.Make a cylindrical shape of the dough and place into the idiyappam maker(Use the omapodi achhu for this), close the lid and hand press the dough into swirls onto the idli plates.
11.Repeat the process for the rest of the dough.
12.Steam in the pressure cooker without pressure weight for 12-15 mts and allow to cool a bit.
13.Serve warm with either sweetened coconut milk or potato sothi or sambal.
14.If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently.
15.Add coconut in the last and mix well.
SOTHI MAKING:
1 teaspoon of black mustard seeds
1 teapoon od urad dhal
1 teaspoon of turmeric
1 teaspoon coriander powder
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
1 green chili (diced)
1 potato (diced)
2 cups coconut milk
4 curry leaves
lemon juice
METHOD:
1.Heat up some oil in a pan and and wait for the oil to be infused with the spices .Then add mustard seeds an urad dhal to it.
2.Add the onion and saute it for few minutes.
3.Add the green chili and curry leaves to it.
4.Add the diced potatoes,then turmeric powder ,coriander powder and add water.then add the chopped garlic to it.
5.Add coconut milk lower heat and let potatoes cook to your potato preference, stir occasionally.
6.Add salt stir it up.
8.Serve with idiyappam.
Tips:
1.To prepare idiyappam flour at home, soak 2 cups rice in water for 4 hours.
2.We have to soak raw rice(In tamil paccharisi).
3.Drain the water and spread the rice on a thin cloth cotton cloth so that water will absorb soon.
4.Allow to dry for half an hour to an hour.
5.If it si summer it will dry soon.
6.If it is winter it will take more time to dry.
7.Once its almost dry, grind to a fine powder.
8.Sieve the powder and dry roast it on low flame for 7-9 minutes.
9.Home made Idiyappam flour is ready.
10.In boiled rice also we can make idiyappam called as santhagam later i will post the recipe for that also..
HAVE A NICE BREAKFAST FRIENDS
