Idiyappam Recipe

Idiyappam recipe

I’m sharing my Mom’s Idiyappam recipe.Making of Idiyappam is very easy and it is so good. It reminds me of my Mom’s cooking. I have no idea of how it is traditionally prepared, I just follow my mom’s way of cooking. My mom makes idiyappam once in a while. We live close to Tamilnadu , so many of my Mom’s cooking are influenced by Tamil Cuisine and off course Rayalaseema cuisine( this is where we are from) .

Here is what you need and how to make Idiyappam.

Making of Idiyappam

Ingredients for making Idiyappam:

Rice Flour 1 cup

Water 2 cups (Increase or decrease)

Salt

Ghee

Sugar

Grated Coconut

Plates for Steaming. ( I have used Idli plates for steaming idiyappam. You can use bamboo steamer or use banana leaves for steaming)

Murrukku Maker

Making of Idiyappam:

My mom used to use freshly made rice flour. She makes rice flour by soaking raw rice overnight and drains it and dry rice and makes rice flour out of it.

But I have used rice flour available in Indian stores. I like Nirapara or Amma’s rice flour.

Follow the instructions on the packet for making rice flour dough.

Boil 2 cups of water and add a pinch of salt. Add rice flour to the bubbling water and mix avoiding any lumps. It becomes a dough like chapathi. Gently mix and knead with spatula. It will become a soft dough.

Now grease your murukku maker with some ghee and fill it with rice dough and squeeze rice noodles into idli plates.

Add grated coconut on top of rice noodles . Repeat this process.

Idiyappam-before-steaming

Mean while start boiling water in a large vessel or idli cooker and slowly put all the idli plates and steam them for about 5 – 10 minutes.

Idiyappam-after-steaming

After 10 minutes remove idiyappam from idli plates and serve hot with ghee and sugar. You can use jaggery too if you want.

For healthy alternative you can brown rice flour instead of regular white rice flour.

Idiyappam recipe

I have tried idiyappam with potato stew it tastes good and yummy. Kerala style of eating idiyappam.

But my family loves idiyappam with lots of ghee and sugar. Yummo 🙂

My mom adds grated coconut after steaming idiyappam and just before adding ghee and sugar. I like both ways.

Enjoy Idiyappam !!!

 

 

Making of Idiyappam
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Idiyappam

Making of Idiyappam
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Sravanthi

Ingredients

  • Rice Flour 1 cup
  • Water 2 cups (Increase or decrease)
  • Salt
  • Ghee
  • Sugar
  • Grated Coconut
  • Plates for Steaming. ( I have used Idli plates for steaming idiyappam. You can use bamboo steamer or use banana leaves for steaming)
  • Murrukku Maker

Instructions

  1. Boil 2 cups of water and add a pinch of salt. Add rice flour to the bubbling water and mix avoiding any lumps.
  2. It becomes a dough like chapathi. Gently mix and knead with spatula. It will become a soft dough.
  3. Now grease your murukku maker with some ghee and fill it with rice dough and squeeze rice noodles into idli plates.
  4. Add grated coconut on top of rice noodles . Repeat this process.
  5. Mean while start boiling water in a large vessel or idli cooker and slowly put all the idli plates and steam them for about 5 - 10 minutes.
  6. After 10 minutes remove idiyappam from idli plates and serve hot with ghee and sugar. You can use jaggery too if you want.
  7. For healthy alternative you can brown rice flour instead of regular white rice flour.
  8. I have tried idiyappam with potato stew it tastes good and yummy. Kerala style of eating idiyappam.
  9. But my family loves idiyappam with lots of ghee and sugar. Yummo 🙂
  10. My mom adds grated coconut after steaming idiyappam and just before adding ghee and sugar. I like both ways.
  11. Enjoy Idiyappam !!!
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