HOW TO MAKE IDIYAPPAM FLOUR

IDIYAPPAM

     Once you have the Idiyappam Flour, making Idiyappam becomes an easily executable task and it can be prepared within minutes. Fresh homemade Idiyappam flour yields soft Idiyappams.  The quality of the rice plays a major role in soft textured Idiyappam. Raw Rice suits well for making Idiyappam flour.  Preparing Rice flours for Puttu/Idiyappam/Appam is a common task in a South Indian kitchen.  Though preparation of each flour is slightly different, the basic ingredient i.e the Rice remains the same.  Usually, a large batch of Rice flour is prepared and stored for later usage. Well prepared and perfectly stored homemade Idiyappam flour stays good for up to 3 months.


Cuisine : South Indian, South East Asian
Course : Main Course
Author : SM

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FOR IDIYAPPAM FLOUR :

Soaking Time : 2 Hours
Drying Time : 15 -20 Minutes
Grinding Time : 10-15 Minutes
Sieving & Preparation Time : 5 – 10 Minutes

INGREDIENTS :

Raw Rice - 2 Cups
Water - To Soak.

METHOD:

For Idiyappam Flour:

• Clean for any impurities or stones and wash the rice for about 3-4 times or until water runs clear.
• Soak the rice in water for about 30-45 minutes.
• Once soaked, drain the water and leave the rice in a colander for 5 Minutes.
• Dry the Rice in a clean kitchen towel for about 15-20 minutes.
• Transfer the rice to a mixer grinder, and grind it for few minutes until it is ground into a fine flour.
• Once the flour is ready, sieve it until no more flour flow out of the sieve.
• Spread this out on a big platter.
• Collect the residues left out in the sieve separately and grind it again into a fine powder.
• Follow the suit until the whole batch of rice is powdered into a finely textured flour.
• Heat a deep pan on a medium flame.
• Add the rice flour and dry roast the Idiyappam flour for about 8-10 minutes on a very low flame until the flour is hot and fragrant.
• Care should be taken not to burn the flour and avoid lumps in the flour.
• If, there are lumps break them up with the spatula while roasting the flour.
• Spread this out on a big platter and allow it to cool.
• Store this in an airtight container for a longer shelf life.
• Can store this flour in the freezer for up to three months.

NOTES :

• Idiyappam flour should be finely ground, use a very fine sieve to sieve the flour while preparing the flour for Idiyappams.
• A good quality Raw Rice suits well for making Idiyappam flour.
• Quality of the Raw Rice plays a vital role in giving a soft and white Idiyappams.
• Some recipes even use an equal amount of Raw Rice and Par-boiled Rice in preparing Idiyappam Flour.
• Dry Roast the ground Idiyappam Flour on a low flame until fragrant and until it turns into a fine texture.(It should feel very light when you touch the rice flour).
• There should be no lumps in the flour
• Care should be taken not to burn the Flour while dry roasting.

HOW TO MAKE IDIYAPPAM

IDIYAPPAM

    Once you have the Idiyappam Flour, the job gets much easier.  Can use Store-bought /home-made Idiyappam flour for the purpose.  The most important factor while preparing Idiyappam is to use boiling water to knead the dough.

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Preparation Time : 10-15 Minutes
Cooking Time : 20-30 Minutes
Difficulty : Medium
Serves : 2-3

INGREDIENTS :

Idiyappam Flour - 2 Cup
Water - 21/2 - 3 Cups(Approximately)
Salt - To Taste
Coconut Oil - 3-4 Tspn(Optional)

METHOD :

• Boil the Water along with a dash of Salt. 
• Gradually add boiling water little at a time to the Idiyappam Flour and knead it into a soft dough.
• Can add some Oil while kneading the dough.
• Grease the Idiyappam maker with some oil.
• Fill the Idiyappam Maker with some dough and close it.
• Press the Idiyappam Maker in a circular motion on a greased Idli Plate/Steamer Plate.
• Can adjust the size of the Idiyappams to your preference.
• Meanwhile Pour some water in an Idli Maker/Steamer, cover and allow it to boil for about 5-8 minutes.
• Carefully open the Idli Maker/Steamer and place the Idli Plate/Steamer plate lined up with Idiyappams into the Idli Maker/Steamer. 
• Cover the Idli Maker/Steamer and steam cook the Idiyappams for about 2-3 Minutes on a high flame.
• Lower the flame and steam cook the Idiyappams for another 5-7 Minutes.
• Once done, remove the Idli Plate/Steamer Plate from the Idli Maker/Steamer and allow it to cool for about 5 minutes before transferring them to a serving plate.
• Serve Idiyappam hot along with sweetened Coconut Milk, Sugar/Palm Sugar & freshly grated Coconuts.
• Idiyappam can be served with mild curries like Stews, Aattukkal Paya, Kiri Hodi, Sothi, Vegetable Kurma, Egg Curry with Coconut milk etc.,
• Goes well with any Vegetarian or Non-Vegetarian Curries too. 

   

IDIYAPPAM & CURRIES 

IDIYAPPAM & CURRIES

NOTES:

• Perfectly ground and roasted Idiyappam flour yield soft Idiyappams.
• Adding Boiling water to knead the dough is a must.
• The kneaded dough should be soft without any cracks.  
• Adding Oil while kneading the dough is totally optional.
• Alternatively, shred the Idiyappam and make Lemon Sevai, Coconut Sevai, Tamarind Sevai etc.,
• Can also try your hand at making String Hopper Biriyani/Pulao.