Idiyappam- Kerala Style
Another beloved breakfast dish for Malayalis (natives of Kerala) is the combination of Idiyappam and Egg Curry veg korma . Idiyappam is made by forming a dough of rice powder and hot water, which is then squeezed down through a mould to create thin mounds of noodles, which are then steamed. A spicy curry with boiled eggs forms a perfect foil to the otherwise bland Idiyappam. Idiyappam can alternatively be teamed up with veg korma or can be enjoyed by drenching it in coconut milk. It is also called Nool Puttu in certain parts of Kerala.
- 2 Cups rice flour 1 Cup – 250ml
- 1 Pinch Salt
- 1 tsp Sesame Oil We can use coconut oil instead
- 2 Cups Water
- Boil water along with oil and salt. If you are using a store bought idiyappam flour and you have stored it in refrigerator, then boil the water nicely. If your rice flour or idiyappam flour is at room temperature, then boil the water till the bubbles starts to rise up in the water. Take the idiyappam flour or rice flour in a mixing bowl. To that, add the boiled water little by little.
- Mix the flour with the backside of a ladle till all the flour are mixed well and you have got a soft dough. Stop adding water once all the rice flour are mixed up. Take the idiyappam press and fix the idiyappam mould and lightly grease the press with oil to avoid stickiness.
- To this add 1 fist full of dough and close the idiyappam press. Take the idli plate or idiyappam plate and grease the plates with oil. Squeeze the dough onto the idli plates in a circular motion.
- We can also place a damp cloth on the idli plate and then squeeze the dough.
- Now place the idli plates in a steamer and steam it until done. This is similar like how you cook idly in the cooker.
- Allow it to cool for a while and carefully remove the idiyappams to a serving Plate.