RICEFLOUR - 2 CUP
firstly, in a large bowl take 2 cup of roasted rice flour and ½ tsp salt. you can also add idiyappam flour
WATER 3 CUP
now in a saucepan take 3 cup water and 1 tsp oil.
get the water to a boil.
ADD HOT WATER
add the boiled water in batches to the rice flour.
mix well using a spoon.
ADD HOT WATER
again add hot water and mix well. continue to add in batches until the flour turns moist.
KNEAD - 5 MINUTES
start to knead the dough for 5 minutes
make a smooth nonsticky dough. if the dough is too soft, then idiyappam will turn sticky once steamed. and if the dough is too hard, it will be difficult to press.
SMALL HOLES - MOULD
now grease the idiyappam mould with oil and stuff in the dough
press the idiyappam into a spiral shape onto the greased plate. you can also shape in idli plate.
STEAM - 10 MINS
place it into a steamer and steam for 7 to 10 minutes
IDIYAPPAM IS READY
finally, enjoy the idiyappam with veg stew or store in the casserole if serving later
PEPPER -1/4 TSP
firstly, in a large kadai heat 2 tbsp oil. add 4 pods cardamom, 1 inch cinnamon, 4 cloves, and ¼ tsp pepper.
saute on low flame until the spices turn aromatic
ONION -4 SHALLOTS
now add 4 shallots, 2 chilli, 1 inch ginger, 3 clove garlic and few curry leaves
saute until the onions shrink slightly. make sure not to brown the onions.
BEANS -6 CHOPPED
further add 1 carrot, 1 potato, ½ cup peas, 6 beans and ½ tsp salt
saute for a minute making sure the vegetables are crunchy
add 2 cup of thin coconut milk and mix well. you can alternatively cook vegetables in water.
BOIL -8 MINUTES
cover and cook for 8 minutes or until the vegetables are cooked well
COCONUT MILK THICK
further, add 1½ cup thick coconut milk and ½ tsp salt
READY TO EAT
finally, enjoy the vegetable stew recipe with appam and idiyappam.