Idiyappam is a popular dish originating from the Indian states of Tamil Nadu and Kerala. The most common version consists mainly of rice flour or ragi (Finger millet) flour, salt, and water to make thin noodles that are woven into six-to eight-inch discs then steamed for about ten minutes until they have turned light brown in color. It is commonly served with meat curries as well as chutney made out of coconut during breakfast or dinner time.
Idiyappam recipe is an ideal breakfast to start a great day in a light way. With rice as main ingredient it is good for health and with very less oil it is good for dieting also. We can add nutrition by adding variations like lemon, pepper, pulses, vegetables etc. First we will see the basic idiyappam recipe.
Boil 2 cups of water in a vessel and pour oil in it.
Take rice flour in a large vessel so that mixing will be easy. Add salt to taste and mix well.
When water boils well pour it over the flour and mix with a flat ladle. Pour water little by little by mixing all the time with ladle until dough is soft and like chapathi dough, need not add all water. Keep it covered with clean wet cloth for 15-20 minutes.
When dough is still warm mix well with hands, if need be add water.
Take a handful of dough and put in murukku acchu with small holes on it.
Heat an idli cooker with water and press the achhu so that dough comes out in thin string on to the idli plate. Keep it in idli cooker and cook for 5-10 minutes.
Likewise finish all dough.
Now basic idiyapam is ready. It can be served with coconut milk or mor kuzhambu.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.