Idiyappam is another popular SouthIndian breakfast that can be served with sweet Coconut Milk,Veg Stew or Kuruma or even Coconut Chutney or Kadalai Curry . I have made Idiyappam from scratch a couple of times when we were in Chennai but after moving to UK I found this Niru brand’s readymade Rice Noodles which was so convenient and I didn’t bother much about making Idiyappam from scratch.
However am yet to find a readymade Rice Noodles brand in Limerick 😉 and I was craving Idiyappam+Kuruma combo for a longtime. So last weekend thought of making this at hoem with the help of Murukku Press. It was slightly difficult but at the end of the day nothing like having soft,light homemade Idiyappam + Veg Gravy for a weekend breakfast 😋😋 The effort was all worth it.
Notes :
- Use readymade Idiyappam Flour instead of plain Rice Flour
- It will be easier to make Idiyappams when the dough is warm. So keep everything ready and then starting making them
- If you have that Brass Idiyappam maker go ahead and use it instead of the Murukku Press as shown below
- When you are making Idiyappam with the dough, close the remaining dough with a towel. This will prevent the Idiyappam Dough from drying
- Make sure the dough is not too wet. It has to be a smooth, soft dough. If it is too wet you can’t easily shape the Idiyappams
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
small sized idiyappams
|
- 2 cups Idiyappam Flour
- 3.5 cups water
- 1/2 tsp Oil plus 2tsps oil for greasing idli plates, murukku press
- 1/2 tsp salt
Ingredients
|
|
- Boil water in a vessel with a pinch of salt and a teaspoon of oil
- Heat a pan and add Idiyappam Flour. Lightly roast it for 2-3 minutes
- Add the boiling water little by little. Keep stirring the mixture so that no lumps are formed.
- Don't pour all the water immediately. The texture of the dough should be smooth but not too wet.
- Once the mixture is cooked remove Idiyappam dough from heat. You can use your hands and try to mix the dough for a minute or two.
- Boil water in the Idli Cooker. Grease the Idli Plates with oil and keep it ready.
- I used my murukku press to shape the dough into Idiyappam. Grease the inside of the press with oil
- Take a handful of dough, place it in the press and start making small idiyappams in circular motion (like how we normally do for Murukku)
- Steam the Idiyappams in Idli Cooker for 10-14 minutes.
- When you taste the final output you should not feel like eating the dough 🙂
- Steaming time of Idiyappams may differ depending on the thickness, size of the idiyappams. So kindly adjust it accordingly.
- Soft, lacy, homemade Idiyappams are ready to be served with Vegetable Gravy or Coconut Milk
