Idiyappam stuffed with Kerala style Beef roast…
We welcomed Fall a few weeks ago, Nature has turned colorful and gorgeous and I was seen admiring her beauty. And then all of a sudden, it started to snow this morning. Snow in Fall is quite unusual yet we all rejoiced. The kids and dogs in the neighbourhood were out in the backyard playing in the snow and posing for pictures. Here is the before the snow and after the snow pictures of my front yard.
Fall colors and snow, together they rocked and looked stunning…
I love Fall, the freshness and the chill in the air makes me rejuvenated. What I dislike is the rain and the gloom, it just makes me depressed. Yesterday was a gloomy and rainy day. In the afternoon, I tried to cheer up by treating myself to a slice of pumpkin spice cake that I’d made for Thanksgiving along with a cup of Early Grey Tea. I did feel better for a while and then again I felt down.
That’s when I thought of getting into the kitchen and make something different that might make me feel better. I slowly unwound and was seen making stuffed Idiyappam, took pictures of it and then enjoyed it with my Man. Making Idiyappam is an interesting yet time consuming process. I don’t make idiyappam that often, when I make it, I usually serve it with chicken or beef curry. So this time, for a change I stuffed the idiyappam with beef roast. It turned out to be awesome and tasted delicious.
If you are looking for something different to try with idiyappam, this is a really good one: stuffed idiyappam, you could use chicken or beef or mutton or even veggie roast to stuff the idiyappam.
Here is the video of making Idiyappam
Making Beef Roast: cook till the water has dried off.
Idiyappam dough on the plantain leaf
Topped with Beef Roast
Again, top with idiyappam dough
Place steel steaming rack into the cooker
Place the plate with stuffed idiyappam dough on the rack
Close the idiyappam cooker with its lid
Cooked Beef Stuffed Idiyappam
- For marination
- Beef (stew cut) cubed- 1 pound or ½ kg
- Ginger-Garlic paste- 2 tsp
- Chili powder- 2 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1½ tsp
- Fennel powder- 1½ tsp
- Garam masala- ½ tsp
- Curry leaves- 1 sprig
- Salt- to taste
- Water- ¾ cup
- For Roasting
- Coconut oil or vegetable oil- 3 tbsp
- Onions, cut thin long or sliced thin- 3
- Curry leaves- 1 sprig
- Tomato, chopped- 2
- Ground pepper- ½ tsp
- Cilantro, chopped- 1 handful
- Rice flour, roasted and sieved- 2 cups
- Water- 2½ cups
- Salt- ¼ tsp
- Banana leaves or Aluminum foil
- Grated coconut, to garnish- ¾ cup
- Cut the beef into cubes and wash thoroughly under running water.
- Marinate the beef with the above mentioned ingredients 'for marination' except water, keep aside for 10 minutes.
- Put the marinated beef in a pressure cooker, add water and cook over medium heat till 3 to 4 whistles.
- When the pressure subsides, open the cooker.
- Cook the beef, uncovered for some more time over medium high heat, till it has cooked well.
- Don't cook the beef till all the water dries off, we need some water (1/4 cup) from the cooked beef.
- Keep aside the cooked beef along with the water.
- Heat a large pan over medium heat, add 2 tbsp coconut oil.
- Add onions and curry leaves, season with salt and saute till translucent.
- Add tomatoes and cook for a few minutes.
- Pour the water from the cooked beef, let the onion cook well.
- Cook till the water has dried off.
- Now, add the cooked beef to the onions and stir fry for some more time.
- Sprinkle ground pepper to the beef and combine well.
- Taste and add more salt if needed.
- Add the remaining 1 tbsp oil to the beef and stir fry till the beef starts to get brown.
- Add the chopped cilantro and combine well.
- Remove the pan from the heat and keep aside covered.
- Boil the water in a wide cooking pan, add the salt to the water.
- When the water comes to a boil, add the flour and immediately stir it with a wooden spoon.
- Remove from the stove and let it cool down slightly.
- After the dough cools down a bit, knead the dough using your hands until it is soft.
- The dough should be really soft, but not watery.
- Have the idiyappam maker ready with the small holed disc in it.
- Place a medium sized ball of dough into the idiyappam maker.
- You could either make the idiyappam on idli plates or on plates that can be placed in a stand.
- This is what I did: I used a medium sized saucer plate, lined with banana leaf (using banana leaf is optional). You could use aluminum foil instead.
- Grease the banana leaf or aluminum foil with non-stick cooking spray.
- Spread 1 tbsp grated coconut on the banana leaf or aluminum foil.
- If using rotating type idiyappam maker, place one handful dough into the holder, close it and rotate the handle. Let the dough drop as noodles, spread on the plate. This will be the first layer.
- Top with 2 tbsp of prepared beef roast, spread over the idiyappam dough.
- Again, cover the beef roast with another layer of idiyappam dough.
- Add 1 cup water into the Idli cooker or idiyappam cooker.
- Place a steel steaming rack stand into the cooker (refer the picture).
- Place the plate with the stuffed idyappam dough on the rack.
- Close the cooker and cook over medium heat for 7 to 8 minutes (After you hear the whistle, cook for a few more minutes so that the stuffed idiyappam will be cooked well).
- Remove the cooker from the heat, let the pressure subside.
- Open the lid and remove the plate from the cooker.
- Let cool down for a few minutes.
- If using plantain leaf, serve the stuffed idiyappam on the plantain leaf itself. You could place some roast beef along with it. Enjoy.
You can also make the idiyappam in idli plates so that you will have small stuffed idiyappams: idiyappam dough as the first layer, top with beef roast and then again top with idiyappam dough and cook.