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This was in my list since a long time but wasn’t confident enough to go ahead to prepare this. But today I took the challenge and succeeded. This  makes a concrete breakfast or  can be consumed for lunch or dinner too. In Konkani they say “gatti khaan”(heavy food). I had it for lunch with palak paneer. I had seen several times in Nilgiris super market, Instant Idiyappam powder , but never dared to buy it . Next would like to try that  version too.This is a traditional  dish of Gods own country Kerala. Wiki says it is a popular dish of Tamil Nadu too. My son and myself had a competition eating this with Mutta curry(egg curry) during our  Kerala trip a year and half back. I came across this recipe  in Sailus blog where she gave step by step instructions beautifully.We Konkani s have our own version of Idiyappam which we call as Shevai which I will upload the recipe in the coming days. We have many variations of shevai too. Until then enjoy this dish.

Recipe adpated from:sailusfood.com
Serves: 15 -16 Idiyappams
Rice flour-2 cups
Boiling water-2 cups
Salt-to taste
Ghee-1/2 tbsp
Grated coconut-1/2 cup(approx)
  1. Bring the water to a boil,add salt and ghee.
  2. Fry the rice flour in simmer for 5-7 minutes.
  3. Slowly pour the hot water little by little over  the rice flour and mix it with a wooden spatula.
  4. Once you can handle it with your hands mix it with your hands into a smooth dough,close it with a damp cloth or lid and keep aside for 20 -25 minutes.
  5. You may add more water if only needed.
  6. While the dough is resting grease the idli plates with oil,sprinkle grated coconut in each depression (may be a tsp each) and keep it ready.
  7. Make a cylindrical shape of the dough and place it into the chakkuli press(greased) or Idiyappam press using the sev impression(mine was a little thick one,you may use thin impressions),close the lid,press it directly on the idli depressions into swirls.
  8. Steam for 12- 15 minutes and allow it cool a bit.
  9. Idiyappams or string hoppers are ready.
  10. Serve it with egg curry ,veg gravy or chicken curry.
  11. It might go well with sweet coconut milk too.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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