Lets come back to the tradition! Idiappam (ഇടിയപ്പം) is an authentic Kerala breakfast recipe which goes well with hot and spice side-dishes like egg masala or kadala-curry. Some sweet lovers prefer mixing idiappam with sugar added coconut milk. The key in the success of these soft noodles like dish is the preparation of the dough. I guarantee to have a soft idiappam if you perfectly follow the mixing steps I listed.
Ingredients
- Roasted rice flour : 2 cups
- Oil : 2 Tsp
- Water for kneading the dough
- Salt for taste
Method:
- Boil the water for kneading the dough. Make sure the water should be hot.
- In a vessel add the rice flour along with enough salt.
- Add a little water at a time and stir it with a wooden spatula.
- Wait a little such that the dough is cool enough to mix with hands.
- Knead the dough with your hands; if you need more moisture add more hot water.
- Finally add the oil and knead everything together.
- The dough should be soft, smooth and non-sticky texture.
- Keep the dough always covered with an airtight container/ put a wet cloth on it.
- Take the idiyappm / string hopper presser and fill with the dough.
- Keep an idli maker/ steamer with enough water for steaming, on the stove.
- If you are using the normal idli maker, rub some oil/ add grated Coconut on each mold. If you are using the idli stand with hole in the center keep cloth .wet the cloth and squeeze it and keep on top of the mold( see the pics).
- Keep the stand into the idli maker and put the lid tightly.
- Steam it about 5 -7 minutes
- Once cooked move the idiappams to a plate /casserole
- Garnish idiyappam with grated coconut before serving
Tips:-
Make sure the water should be very hot for kneading the dough.
Alternate to cloth in idli-mold you can use kitchen paper towel but before putting wet the paper towel make sure to squeeze it well.
Steaming time may vary according to the size of the steamer and the stove type.
