Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, and Karnataka and in Sri Lanka. The name idiyappam derives from the Tamil. The Tamil word idi (meaning beat) and appam, (meaning pancake) together forms a new name for the version of Appam dish. The dish is also, frequently, called noolappam or noolputtu.
To make idiyappam, take required portion of dough, just to fill ¾ of the press. If you fill fully, it is hard to squeeze, so just ¾th or little more than that. Either over a greased idli plate or the idiyappam steamer, press the idiyappam as a layer or two. Boil water in idli pot/ steamer, place it inside. Close lid.
Method for making Idiyappam. Bring 2 1/4 cups of salted water and ghee to a boil. Keep aside 1/4 cup of water (to be used while kneading the dough). Slowly pour the hot water (2 cups) little by little into the rice flour and mix with a wooden spoon. It will be difficult to mix but try to bring it all together.
First, add the teaspoon of oil to the water and bring it to a rolling boil. Once the water starts to boil, turn off the flame. In a separate mixing bowl, add the idiyappam flour, salt and mix well. Add about 3/4 Cup of the hot water to the rice flour. Stir with a spatula.
For preparing homemade Idiyappam, firstly add some water in a pan. Add little salt and a tablespoon of oil. When the water comes to a boiling point, switch off the heat and add the rice flour stirring continuously. Knead this mixture to form a dough, but not too soft dough. Lightly grease the iddiappam press mould (or sev maker mould) and put.
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