IDIYAPPAM (VADUMANGA FLAVOURED)

Idiyappam is a Kerala Special breakfast dish  served with  coconut milk  based stew prepared with potato, carrot, beans etc.  It is also served with coconut milk with sugar.  My mother in law makes morukootan and fry the applam to serve along with it.  

Is is basically prepared with the rice flour.  Tamilians  grind the rice, cook it, make balls out of it, steam it  and then pass through the sevai nazhi and is known as sevai.   They make thengai sevai (coconut sevai), Limbu sevai, etc.   I have made few varieties of it  kothamalli sevai  Though it is a tedious process, and call it as idiyappam or sevai,  the end result is YUMMY.

idiyappam 1, idiyappam 2

Let us now look at the recipe:

Ingredients:

1 cup rice flour (heaped)

1 cup  water (keep more hot water in hand in case you require)

salt

oil

Method:

In a kadai put the flour, salt, two to three tsp oil and mix well.

Boil the water.  slowly add to the rice flour and mix well without forming lumps.  Do not add the water at a time, must add little by little as some rice absorbs more water, some do not.

when it becomes a mass, stop adding water.

add again 2-3 tsp oil. when it is lukewarm and able to handle with hand, knead it well, cover and keep aside for 10 - 30 minutes.  

After that again knead it.  take portion of the same, put it in the sevai nazhi and press it directly on to the greased idli mould and steam it for 5-7 minutes.

After it is cooked, take out the idli mould and allow to cool, then you remove the idiyappam.

serve with chutney, sambar, morukootan, stew etc.

NOW VADUMANGA FLAVOURED:

In a kadai, put the four, strained vadu manga water 4-5 tbsp, mix well.

check the salt, then add if required otherwise do not.

then start adding the hot water

rest of the process same as above.

I have added vegetables and made the vegetable sevai.

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