Idiyappam, a common breakfast dish served both in Kerala and Tamil Nadu…

This dish is served at least once or more in a week for breakfast or dinner at my parent’s house. In fact, I don’t think if there would be any house in Kerala where they don’t serve this dish at least once in a while. To make this you need to have a idiyappam maker or presser.

I had procrastinated for so many years and it was last week finally I decided to make idiyappam all by myself in my kitchen. Hence, this can be counted as my first attempt at making this. This time when I went to India, idiyappam maker was there on my must to do shopping list and it did come with me all the way from Kerala. It had been sitting idle for the past two months in the kitchen cabinet. Every time I opened the cabinet, I felt really bad for not using it for so long and at the same time the temptation for making idiyappam increased as days passed by.

Now, I feel so relieved and glad that I finally tried this and it turned out to be a huge success. Idiyappam could be served with chicken curry, fish curry, egg curry or vegetable curry. In fact, any curry would go well with this. Nevertheless, my personal favorite combination is “Idiyappam and Fish Curry”.

There are different kinds of idiyappam maker available in the stores. One of the types has the disc permanently attached to the presser, while other types come with several disc patterns and you could change the disc depending on what you are making.

Here is the Idiyappam maker I used which has different types of discs in it.

Idiyappam

Ingredients:

  • Rice flour, roasted and sieved- 1 3/4 cups
  • Water- 2 1/2 cups
  • Salt- 2 pinches
  • Grated coconut- 1 cup
  • Oil- to grease the plates

Instruction:

  • 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 flat spoon or rod.

  • 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.
  • If the dough is not soft, add lil more warm water and combine well.
  • 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.

  • The idiyappam maker I have is not the pressing type, it has a handle and needs to be rotated.
  • I made the idiyappam on Idli plates.
  • Grease each of the moulds on the plates for making idiyappam with little oil.

  • Turn the handle of the idiyappam and let the dough in the shape of noodles fall on the plate.

  • Sprinkle 1 tbsp of grated coconut on top of the uncooked idiyappam.
  • Repeat this process until you have all the idli plates filled.

  • Stack the idli plates on the stand and place it in a steamer filled with 1 cup of water.

  • Let steam cook for 10 minutes.
  • After 10 minutes, remove the steamer from the heat and let cool down.
  • Open the steamer and remove the plates from it.

  • Using a spoon, slide the idiyappam from the plates on to a platter.
  • Serve the hot idiyappams with your favorite curry. I served with Chicken Curry.

 

Idiyappam Recipe - Kerala and Tamil Nadu Cuisine
 
Ingredients
  • Rice flour, roasted and sieved- 1¾ cups
  • Water- 2½ cups
  • Salt- 2 pinches
  • Grated coconut- 1 cup
  • Oil- to grease the plates
Instructions
  1. Boil the water in a wide cooking pan, add the salt to the water.
  2. When the water comes to a boil, add the flour and immediately stir it with a wooden flat spoon or rod.
  3. Remove from the stove and let it cool down slightly.
  4. After the dough cools down a bit, knead the dough using your hands until it is soft.
  5. If the dough is not soft, add lil more warm water and combine well.
  6. The dough should be really soft, but not watery.
  7. Have the idiyappam maker ready with the small holed disc in it.
  8. Place a medium sized ball of dough into the idiyappam maker.
  9. The idiyappam maker I have is not the pressing type, it has a handle and needs to be rotated.
  10. I made the idiyappam on Idli plates.
  11. Grease each of the moulds on the plates for making idiyappam with little oil.
  12. Turn the handle of the idiyappam and let the dough in the shape of noodles fall on the plate.
  13. Sprinkle 1 tbsp of grated coconut on top of the uncooked idiyappam.
  14. Repeat this process until you have all the idli plates filled.
  15. Stack the idli plates on the stand and place it in a steamer filled with 1 cup of water.
  16. Let steam cook for 10 minutes.
  17. After 10 minutes, remove the steamer from the heat and let cool down.
  18. Open the steamer and remove the plates from it.
  19. Using a spoon, slide the idiyappam from the plates on to a platter.
  20. Serve the hot idiyappams with your favorite curry. I served with Chicken Curry.