HOW TO MAKE IDIYAPPAM FLOUR
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| IDIYAPPAM |
Cuisine : South Indian, South East Asian
Course : Main Course
Author : SM
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FOR IDIYAPPAM FLOUR :
Soaking Time : 2 HoursDrying Time : 15 -20 Minutes
Grinding Time : 10-15 Minutes
Sieving & Preparation Time : 5 – 10 Minutes
INGREDIENTS :
Raw Rice - 2 CupsWater - 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
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| 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 CupWater - 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
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| 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.
