Idiyappam (e-di-ap-pam) is a traditional South
Indian cuisine served as a main course at breakfast or dinner with vegetable
stew, sweetened coconut milk, and curry like potato, peas masala and even with
non-vegetarian curries. Very simple
ingredients and it is very quick and easy to prepare. You can also use wheat
flour, finger millet flour (Ragi) instead of rice flour.
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Ingredients:
Rice Flour – 1.5 cups
Salt to taste
Water
Oil – 1 tbsp
Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".
Method:
Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.
Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.
Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.
Note: Instead of step 1, you can directly knead the dough like chapati. Use the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.
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