IDIYAPPAM RECIPE

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 15 MINUTES
TOTAL TIME : 25 MINUTES BREAKFAST CUISINE  :  SOUTH INDIAN
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
1 cup rice flour
1 cups hot water for kneading
salt  as required
1/2 cup fresh grated coconut
2 cups water for steaming
INSTRUCTIONS :
                                              ROASTING RICE FLOUR :
Heat a pan. Keep the flame to a low and add rice flour still for 5 minutes.
When you see steam appearing from the rice flour, then switch off the flame. Remove the rice flour in a mixing bowl or pan.
Grease oil on an idli pan or a steamer pan and keep ready.
                               DOUGH KNEADING :
In the same pan add water and salt. Let the water come to a boil then switch off the flame.
Then add the hot water in the rice flour and  mix very well and  knead.
Knead to a smooth and soft dough.
                           IDIYAPPAM MAKING :
Heat 2 cups water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame.
Take the disc meant for making the idiyappam.
Prepare a log from one portion and place it in the idiyappam maker. Grease the idiyappam maker with some oil or water before you place the dough in it.
Cover the rest of the dough with a kitchen towel. Now press the idiyappam  maker directly on the idli moulds in a round circle.
Sprinkle some grated coconut on top of each idiappam.
Now place the idli stand in the pan. Cover pan with a lid, cook for 10 minutes.
Then remove the idli stand from the pan.
Serve idiyappam with veg korma, or sweetened coconut milk.