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

1

WATER 3 CUP

now in a saucepan take 3 cup water and 1 tsp oil.

2

BOIL

get the water to a boil.

3

ADD HOT WATER

add the boiled water in batches to the rice flour.

4

MIX WELL

mix well using a spoon.

5

ADD HOT WATER

again add hot water and mix well. continue to add in batches until the flour turns moist.

6

KNEAD - 5 MINUTES

start to knead the dough for 5 minutes

7

SOFT DOUGH

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.

8

SMALL HOLES - MOULD

now grease the idiyappam mould with oil and stuff in the dough

9

GREASED PLATE

press the idiyappam into a spiral shape onto the greased plate. you can also shape in idli plate.

10

STEAM - 10 MINS

place it into a steamer and steam for 7 to 10 minutes

11

IDIYAPPAM IS READY

finally, enjoy the idiyappam with veg stew or store in the casserole if serving later

12

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.

13

TURNS AROMATIC

saute on low flame until the spices turn aromatic

14

ONION -4 SHALLOTS

now add 4 shallots, 2 chilli, 1 inch ginger, 3 clove garlic and few curry leaves

15

SAUTE SLIGHTLY

saute until the onions shrink slightly. make sure not to brown the onions.

16

BEANS -6 CHOPPED

further add 1 carrot, 1 potato, ½ cup peas, 6 beans and ½ tsp salt

17

CRUNCHY VEGGIEE

saute for a minute making sure the vegetables are crunchy

18

COCONUT MILK

add 2 cup of thin coconut milk and mix well. you can alternatively cook vegetables in water.

19

BOIL -8 MINUTES

cover and cook for 8 minutes or until the vegetables are cooked well

20

COCONUT MILK THICK

further, add 1½ cup thick coconut milk and ½ tsp salt

21

READY TO EAT

finally, enjoy the vegetable stew recipe with appam and idiyappam.

22