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
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.