firstly, in a large bowl take 2 cup of roasted rice flour and ½ tsp salt. you can also add idiyappam flour.

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

get the water to a boil.

add the boiled water in batches to the rice flour.

mix well using a spoon.

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

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.

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

press the idiyappam into a spiral shape onto the greased plate.

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

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

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.

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.

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.

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

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

mix well and cook until the stew just comes to a boil. do not boil after adding thick coconut milk, there are chances for coconut milk to split.

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