Idiyappam
Next to idly, Idiyappam finds an important place in Chettinad breakfast. As it is a steamed item, very safe for sick as well as old people. This can be given to very young children also i.e, from 8 months itself.
Though the main base idiyappam is the same like any south Indian recipes, the chettinad
specialty is the Thalicha Idiyappam with the same base.
The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.
I am lucky to get the flour traditionally made in chettinad from my mom even today.
But who are away from the country has no other go than to make it themselves
Making the flour
Soak 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.
Boil water with little salt and pour it into the flour slowly little by little and mix well to the consistency that you can make balls out of the dough. Now put the dough into the Idiyappam press.Make idiyappams in the Idly pot. When it is steamed collect it in a plate and keep aside to cool. Collect all the steamed idiyappams. The base is ready now.
Thalicha Idiyappam
Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam which I will come to later. But this will go very well with vegetable kuruma or mutton or chicken curry.
Though the main base idiyappam is the same like any south Indian recipes, the chettinad
specialty is the Thalicha Idiyappam with the same base.
The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.
I am lucky to get the flour traditionally made in chettinad from my mom even today.
But who are away from the country has no other go than to make it themselves
Making the flour
Soak 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.
Boil water with little salt and pour it into the flour slowly little by little and mix well to the consistency that you can make balls out of the dough. Now put the dough into the Idiyappam press.Make idiyappams in the Idly pot. When it is steamed collect it in a plate and keep aside to cool. Collect all the steamed idiyappams. The base is ready now.
Thalicha Idiyappam
Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam which I will come to later. But this will go very well with vegetable kuruma or mutton or chicken curry.
15 comments:
Thanks for this recipe, madam.
I have tried several readymade idiyappam mixes but none of them work properly. I will try your method for grinding the flour.
A very interesting dish which I tried at a restaurant recently. I would love to try making it.
I have a few queries, how long do you steam the Idiyappam and how would I know that it is ready ?
Thank you and I look forward to your reply.
P.S: I will be trying out your Chettinad Fish fry recipe later today.
Gigi,First time 10 minutes and the subsequent set 5 minutes as the water down will be hot
Thank you, Solai. Will keep you informed on the outcome.
Hi Solai,
can i use the store rice flour for this recipe????
I will be making idiyappam flour today.. but just wanted tips in making chumma kuzhambu as it turns out watery and it hardly has any taste in it.. kindly help me with your tips...thnx
Hema,Try adding little corriander powder.You can mix little idly batter if you have .
hello madam
all ur dishes are seriously mouth watering.i am a born veggi but now i have non veg bz my husband is a non veggi. he is a great fan of chettinad foods and i have started cooking non veg only after my wedding. your recipes have helped me a lot thank u.
long since i wanted to make idiappam and used to buy it now i think i ll make it.
mam,
istead of water shall we add coconut milk? tell me abt tat...
No Alamu,I dont think that you can substitute water with milk.Try using water itself first.
Achi, Can we use rice flour available in stores to make idiappams?
Rice flour from the store will not be that best!!!!!!!!!
Aachi,
How much water should I boil and how much flour should I add into that for making a small batch. Since this is my first time, it would be helpful if u give me that ratio.
Thank you
fatima,Just boil 2 cups of water and slowly add to the rice powder and bring it to the consistency that you can make round balls.There is no measurement for water.Use the water needed
wonderful recipe. Idiyappam is very popular dish in Kerala, Sri lanka and all over south India. Actually one of the best combination is Idiyappam with potato curry . Any way all the best and keep it up
Regards
Sajith
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