- Idiyappam flour – 1½ cups
- Salt – to taste
For Sweet Idiyappam:
- Coconut – 4 to 5 spoons
- Sugar – 5 to 6 spoons or to taste
- Ghee – 3 to 4 spoons
For Vegetable Idiyappam:
- Carrot and Cabbage (shredded) – 2 cups (You can use peas too)
- Onion – 1/2
- Green chili – 2 to 3
- Salt – to taste
- Mustard seeds – 1/4 tspn
- Urad dal – 3/4 tspn
- Curry leaves – a sprig
- Oil – 2 to 3 tspn
- Coriander leaves – for garnishing
- Mix Idiyappam flour and Salt in a bowl. Boil water in a pan. Add the boiled water little by little, mix with a spatula and make a soft dough.
- Take a small portion of the dough, place it into the murukku maker(Use a mold with the small holes) and close it.
- Press the dough into idly plates and steam cook them for 5 to 10 minutes in idly pan. Remove the idiyappam once its cooked and Continue this till you finish off the dough.
- Separate the cooked idiyappam into strings and make either Sweet Idiyappam or Vegetable Idiyappam.
- For Sweet Idiyappam: Take half of the cooked Idiyappam in a bowl. Add grated Coconut, Sugar and Ghee to it. Mix well and serve.
- For Veg Idiyappam:
- Slice Onion length-wise. Chop Green chilies into small pieces. Shread Carrot and Cabbage.
- Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering add Curry leaves, Geen chilies and Onion. Fry till they are light brown.
- Then add vegetables and Salt. Saute them for 5 to 7 minutes. Add the remaining cooked Idiyappam and mix well. Garnish with Coriander leaves and Serve.
7. You can also have the plain Idiyappam with vegetable kuruma or any other Curries.
Note: If you don’t have Idiyappam flour, you can prepare at home. For that,
- Soak Raw rice or Idly rice for 3 to 4 hrs. Then grind the Rice into nice and thin batter. Add little salt to the batter.
- Heat 1 or 2 tspns of Oil in a pan. Pour the batter and stir till it turns into smooth dough. Keep the stove in medium heat and stir to avoid burning the bottom. Remove from heat and start making idiyappams using this dough.