How to make Idiyappam from scratch | Kerala Breakfast - GF, Vegan
Equipment
- Steamer
- idli plate sub with flat steel plates
- Chakli press
Ingredients
- 2 cups Idiyappam flour store bought or homemade,I used the former
- 3/4 cup Hot water or as required
- 1/2 tsp Salt or to taste
- 2 tsp Sesame Oil or sub with Coconut oil preferably
Instructions
- Grease idli plates. Keep water in a idli steamer ready with hot water.
- Also grease the inside of the Idiyappam Kozhavi (or even use a chakli press with the thin sieve / barik sev / thick Omapodi attachment in place
- In a large plate, add sieved idiyappam flour, salt. Add hot water little by little to make a soft dough. Don't over knead, yet make a pliable dough. Cover and rest the dough for 15 mins.
- After 15 mins Make into equal portions and oil your hands well.
- Place a portion of the dough into the idyappam maker and press directly onto the greased idly plates in a circular fashion or into individual dimples.
- Repeat for rest of the dough. Immediately place in a steamer which has water in a rolling boil.
- Steam for 10-12 mins.Cool for 2-3 minutes.
- Remove/ slowly spoon out the idiyappams and serve hot with stew and / or coconut milk.
Notes
Pro Tips to make Soft and fluffy idiyappams:
- Use Fresh flour (homemade / store bought) only.
- Sieve the flour before using
- As Rice flour is Gluten free, use only hot water to make the dough- quantity of water depends on the quality of the flour.
- Use only enough water to bring the dough together - be sure to rest it covered for at least 15 mins.
- Steam the idiyappam in idli moulds or flat plates for the time indicated, else it becomes rubbery / hard.
- To de-mould, allow 3-4 minutes once cooked.
- Serve hot. If you need to re-steam the cooked idiyappams to serve later, sprinkle or spritz few drops of water, microwave for 15 seconds, and then serve.
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