UPDATE: I have posted a newer, better Idiyappam recipe step by step so please refer that for making idiyappam at home. Enjoy!
Idiyappam is a typical Kerala breakfast cooked in the traditional method of steaming. Its one of the healthiest ways of cooking and still forms a staple in many households. I can’t imagine going through the trouble myself, what with my quick and fast recipes but amma always makes this when we go home on vacation. I had always wanted to document this so here we go.
To make idiyappam, you need 2 cups rice flour, 2 tsp ghee/oil, 3 cups boiled water and a pinch of salt. You will need a vessel you can use to steam cook it and also an idiyappam press.
How to Make Idiyappam:
1. Mix the rice flour and salt well. Add the boiled water when still warm little at a time till the dough is soft to touch. Mix in the ghee.
2. Take small portions and put into press.
3. Press directly onto idly moulds and steam cook till done. You can sprinkle some grated coconut before steaming, for the added ‘Kerala’ taste. Coconut always does that, doesn’t it?
Serve warm with hot potato stew.
Potato Stew Recipe for Idiyappam
Ingredients:
Potatoes – 6, peeled and cubed
Coconut milk – 2 cups
Onions – 2
Grated ginger – 1 tsp
Garlic – 2 cloves
Green chillies – 3
Pepper powder – 1 tsp
How to Make Potato Stew:
1. Boil the potatoes and keep aside.
2. Grind the chillies, ginger, garlic and pepper coarsely. Lightly fry this in some oil.
3. Add the onions and saute till it turns transparent.
4. Add the potatoes and mix well.
5. Pour the coconut milk and remove from fire just before it boils. If you boil coconut milk, it loses it flavour. Adjust salt at this stage.
kavitha.R says
September 7, 2016 at 9:43 pmVery good taste&children’s favourite dish
RD says
June 5, 2016 at 9:58 pmHi stew was super tasty. This is the 2nd recipe I tried (from your website) thank you!!
Nags says
October 29, 2010 at 12:58 ami think she steams it before passing it through the idiyappam press and steaming again.
Anonymous says
October 28, 2010 at 9:26 pmcould you please explain how to do steam rice flour before pressing as this user ''indosungod'' said.
thank you
Happy cook says
April 1, 2010 at 1:53 pmI love idiyapom, but have never made at home.
But love to eat them with istew and with kadal curry or just coconut milk with sugar
Nags says
March 19, 2010 at 7:40 amThanks anonymous. Let me know if you do use my idiyappam and ishtoo recipe 🙂
Anonymous says
March 19, 2010 at 7:38 amI happen to visit ur site when i was browsing for Koorka recipe. I made it the same day. It came out really nice. And u have such amazing recipes here. And the way u explain n put pictures is too good. Keep up the good work…
Nags says
December 1, 2009 at 12:56 amhi Lara, the normal rice flour in Indian stores won't work for idiyappam. You need raw rice flour, sold under the name 'idiyappam flour'. if that's not available, then you can buy Indian raw rice (ie, not par boiled) and wash, dry, powder it fine before making idiyappam like above. Feel free to shout out more ques, if any 🙂
LARA says
November 30, 2009 at 8:52 pmYour recipe is really very good. Is the normal rice flour pack available in the Indian stores good enough? Or do we have to use the parboiled rice?
James says
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Indian Recipe Video's says
May 28, 2009 at 8:01 amThanks for the recipe. You always make the recipe preparation sound so somple.
Indian Recipe Video's says
May 20, 2009 at 6:48 amso pretty love y
Nags says
March 2, 2009 at 2:18 amHmm.. The only way I can think of is to get readymade idiyappam or improvise with some kitchen tools that you already have 🙂
yogamango says
March 2, 2009 at 2:04 amOoooo I love it with plain milk and sugar.. Any options for pressing the noodle part without an idiyappam press??
Anonymous says
November 7, 2008 at 10:18 amA variation- break idiappam into smaller fragments & add tempering of mustard seeds, hing, urad dal & curry leaves… For the not so sweet toothed!! Quite like the Sevai that friends in TN have…..
Raaga says
February 8, 2008 at 10:44 amyou made the idiyappam?? by yourself?
Seena says
February 7, 2008 at 4:05 amHave drafted the same , but pc is sick..:D
I like this with coconut milk plus sugar…melting..!
bee says
February 7, 2008 at 4:02 amthis not just healthy, it is lip-smacking good.
Dhivya says
February 6, 2008 at 11:11 pmlooks awesome..nice recipe and idea,,will surely try ..Thanks for sharing
Nanditha Prabhu says
February 6, 2008 at 6:59 pmyum yum yum! who wouldn’t love steaming idiyappams with stew!
it is a perfect healthy breakfast !
nags , i tried your hassle free marie biscuit cocoa logs.. it turned out great ! Thanks for the recipe once again!
Richa says
February 6, 2008 at 2:26 pmlovely combo! i use the short cut with the ready instant stuff 😉
Miri says
February 6, 2008 at 12:57 pmLooks absolutely fluffy and delicious – have never been very successful at soft idiyappams for some reason , so am admiring those lovely white strands!
Ziah says
February 6, 2008 at 11:25 amdroooooool!:) Now I”m having trouble wiping it off:) Nags, I love idiyappams… can you post the recipe for the traditional kadalacurry? Pretty Please? 🙂
Happy cook says
February 6, 2008 at 9:10 amI love idiyapom, but have never made at home.
But love to eat them with istew and with kadal curry or just coconut milk with sugar
Superchef says
February 6, 2008 at 2:31 ami totally love idiyappam…miss having them!! 🙁
Red Chillies says
February 6, 2008 at 2:23 amHoly cow! However delicous I can never venture to make the shevai myself. I loved your easy potato recipe! ( I have to pull your leg, is that your fiance’s favorite too 🙂
Rajitha says
February 6, 2008 at 12:19 amnot fair!! i am craving it soo bad..i love it!..yet to make it..as i do not have the press..
Suganya says
February 5, 2008 at 7:07 pmOur ancestors were smart. Look at the breakfast options they gave us. Quick, easy, delicious and light. Keeps us going through the day. Thanks for the authentic entry, Nags.
Pooja says
February 5, 2008 at 6:32 pmthats looking lovely Nags. New for me.
you can send it to potato event hosted by sia at monsoon spice too 🙂 .
thanks for sharing dear,
Jayashree says
February 5, 2008 at 6:22 pmLove idiyappam….my fave combo with it is chutney.
Namratha says
February 5, 2008 at 6:11 pmLove idiyappam, we call it with a diff name though and also we have it with a sweet coconut payasam and also make it like lemon rice…substituting rice with the idiyappam…yours looks delicious!
Vanamala says
February 5, 2008 at 5:58 pmloved your idiyappam, but never tried at home.
KayKat says
February 5, 2008 at 5:35 pm*so* much of work! But *so* good! 🙂
Sig says
February 5, 2008 at 4:56 pmLove idiyappam, and like you I’d never make it myself.. it is frozen or instant idiyappams for me till I go home 🙂
TBC says
February 5, 2008 at 3:28 pmI too likeidiappam but have never madee it. Am waiting to have this when we go home next.:-)
easycrafts says
February 5, 2008 at 2:40 pmI can have idiappam any time, especially if served with such delicious stew
Siri says
February 5, 2008 at 2:25 pmLove the Idiyappam which I just heard about before and didn’t know how was it made..:D Thanks for the recipe Nags!
Siri
Asha says
February 5, 2008 at 2:10 pmI made Idiyappam at home, loved it. Great combo!:))
indosungod says
February 5, 2008 at 1:11 pmNaga, nothing can taste like idiyappam. I like mine with sugar and coconut milk. I cook mine slightly different steam the prepared rice flour in the idli pan before pressing it.
Sahefa says
February 5, 2008 at 11:10 amWhat a delicious blog!
Do stop by my blog sometimes.