Idiyappam

Idiyappam

Idiyappam is culinary specialty of Kerala, Tamil Nadu, southern areas of Karnataka but also seen in Sri Lanka. The name ‘’Idiyappam’’ derives from the words idi meaning ‘broken down’, and appam meaning ‘pancake’. This dish is also called in different names in different states or countries like- Noolappam, noolputtu, semige, sevaiya. The word nool means String or thread.

Idiyappam is made with minimal ingredients its quick and easy to make and can be served at breakfast or along with main course. It can be served with jaggery and coconut milk, alone with sugar for kids, but best accomplished with chicken curry, fish curry, egg curry, vegetable stew/ curry or kadla curry (black chana curry).

Lets get introduced first and foremost to Idiyappam maker, which is the most important part of the recipe. The most commonly used or available in the market these days is the below one with different types of disc patterns which you can change the disc depending on what you are making. So for our idiyappam recipe we need the disc with very fine holes.         

                                                      

Now lets get started with the recipe.

Ingredients:

1 cup Rice flour

1 ½ cup water

Salt as per the taste

1 tblpsn Oil/ghee (I have used ghee)

¼ cup freshly grated coconut (optional)

**Use the same cup measurement for rice flour and water.

Method:

      1. Take a wide pan add water, ghee/ oil, and salt as per taste and let the water simmer on high or until you see the bubbles started appearing at the bottom of the pan.

      2. Put off the flame and add the rice flour to the simmering water, stir it with a wooden spatula to form sticky soft dough. You can keep the dough aside for sometime.

                                                             

                                                        

    

      3. When the dough is still warm knead the dough well with your hands to form nice and very soft dough.

      4. Place the fine holes disc in the idiyappam maker. Take a portion of the dough, make it into a cylindrical shape and place it in idiyappam press. Close the lid of press.

      5. Grease the idly trays with little oil or if using coconut sprinkle freshly grated coconut on the idly moulds. Turn the handle of the idiyappam in clockwise direction and let the noodles swirl on idli moulds in circular pattern don’t make mount of noodles just make 2 – 3 circular rounds of noodles.

                                                               

     

     6. Steam them for 12 – 15mintues. Then remove from steamer and let it cool down for few minutes before spooning out in the plate.

      7. While still hot serve them with your favorite curry. I have served it kadla curry.

  

  

NOTE:

• Sometimes depending upon the quality of the rice flour it soaks the water, you can always keep little more hot water ready and rice flour if required.
• Don’t use boiling water it will cook the rice flour and make it hard to press; water just needs to be very hot.
• If making idiyappams in bulk make sure you keep the dough covered with wet cloth. Best idiyappams are when the dough is still slightly hot. Or else make the dough in batches.
• You can also sprinkle grated coconut on top of noodles to prevent the upper tray sticking them.
•  If fresh banana leafs are available cut them in small rounds and press the idiyappams over it and steam, it gives a nice aroma and flavor to idiyappam.