Idiyappam is a famous breakfast from Tamil Nadu. It is called Noolappam in Kerala and is served with either korma or coconut milk chutney. It is a delicious breakfast and healthier which not only tastes good but also keeps off the morning hunger at bay. All that is needed to make Idiyappams are Idiyappam maker and a Idiyappam vessel. Idiyappam maker is nothing but a chakli maker (murukku maker) , but a plate with small holes is used to press the dough into Idiyappams . Idiyappam Vessel can be substituted with a Chalni( a utensil used to pass the flour) or a idli maker.

I really love this Idiyappam which looks yummy and beautiful and has a unique taste. I prefer having it with Coconut milk chutney, but kadala curry, korma and simple coconut milk too goes well with this. If not anything then just sprinkle some sugar on the top and few scraps of fresh coconut and have it, it just tastes too good.

Normally in India, Idiyappam flour is available in most south Indian grocery stores. For those who cannot get it ,I would suggest to follow the method as suggested to get the flour for Idiyappam i.e., roast the rice flour and use it to make the Idiyappam.




Ingredients:
Rice flour - 2 cups
Water - 2 1/2 cups + for kneeding the dough
Salt - as per taste ( 1 tablespoon)

Utensils Needed:
Idiyappam maker and mould
Steamer




Method:

1. Take 2 cups of rice in a vessel and wash it with water. Drain the water and spread the rice over a sheet of cloth so that the excess water gets absorbed. Allow it to dry for sometime . When it is dried get to second step.
   
2. Grind the rice into flour and keep seive it through a seiver (pass it through a seiver to get fine rice flour).
3. Take a shallow frying vessel or a big shallow kadai. Heat it over flame and put the flour in it and fry the flour over low flame. Keep stirring constantly to avoid darking of flour. Keep stirring an frying the flour till the flour changes its colour from white to somewhat creamish white colour. Turn off the flame . (Frying the flour usually takes 2-4 minutes over low flame). Dont over fry the flour and turn it into brownish. Keep the colour same.
   
4. Remove it immediately from the kadai and transfer to another vessel. Allow it to cool for sometime.
   
5. For making the Idiyappams, You can either use Idli moulds or a steam plate . Steam plates are available in market, it usually has large holes at the bottom and looks like a plate. In case if you are using Idli moulds, just grease the moulds before preparing Idiyappams. The plate are not needed to be greased.
6. Another important utensil needed to make idiyappam is a Idiyappam maker or a chakali maker which has a Idiyappam mould plate inside it. It is nothing but a plate which has tiny holes over it (similar to the chakali holes). Most of the chakali moulds these days has a Idiyappam mould in it.
7. Kneed the rice flour with water and little salt . Kneed till it is soft and smooth. Add the water little by little since it might turn up to be too sticky. The correct consistency should be when it doesnt stick to the vessel in which you are kneeding the dough and it should neither stick in your hands. Use some amount of hot water while kneeding the dough. For good dough use hot water and warm water in the ratio of 1:2 , this gives smooth dough.
   
8. Place the idli maker or any deep bottom vessel over flame and pour 2 cups of water in it. Allow the water to boil. Lower the flame and place the idli moulds or the Idiyappam plates over it. Now fill the press maker with idiyappam dough and close the lid tighlty. Press them over the plate or moulds placed over steamer in circular motion, in a way as if it looks like a pancake.Squeeze the presser and keep threading the dough till the presser is empty.
9. Close the plate with a lid and let it steam for 4-5 minutes on low flame.
10. When the idiyappam is steamed, it wont stick in hands. Check it and transfer it to another plate and similar make other Idiyappams.
11. Idiyappam is ready. Serve it hot with Coconut milk chutney (the way I have shown in pic) or with kadala curry. You can also serve it with grated coconut and sugar. Just sprinkle some grated coconut and sugar over Idiyappam and serve it.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: 2 persons
Shelflife: Best fresh and 1 day
Serving suggestion: Serve hot with coconut milk chutney, kadal curry or just sprinkle some grated coconut and sugar on top of it and serve .




Note:

• Wash the rice in 2 waters, i mean 2 times and then drain it completely and spread over cloth and allow it to dry.
• Dont roast the flour for more than 3 minutes. Dont roast enough that the flour changes its colour to brown. Keep it white.
• You can use a steamer or a deep bottom vessel for steaming the idiyappams.
• Steam it for just 4-5 minutes.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.