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Layered Idiyappam Receipe

Idiyappam recipe, a south Indian steamed dish with rice flour as main ingredient.
It is prepared mostly for Breakfast. This is known with many names throughout the world.
It is well known in Malaysia serve it with Gula melaka and call it Putu Mayam. Made from finely ground rice flour, hot water, and salt,
the dough is pressed through a noodle maker and formed into disc-like shapes, then steamed until cooked. Idiyappam is versatile, enjoyed with sweet accompaniments
like grated coconut and sugar, or savory dishes such as coconut chutney, curries, and various stews



INGREDIENTS NEEDED:

  1. Rice Flour
  2. Water
  3. Salt

Step 1: Before you begin making the dough, grease oil on an Idli pan or a steamer pan and keep ready.

Step 2: Heat a kadai or pan. Keep heat to low and add 1 cup (130 grams) rice flour.

Step 3: On low heat, stirring often, roast the rice flour for 4 to 5 minutes. You don’t need to brown the flour. It’s just lightly roasted and this helps in making soft Idiyappams.

Step 4: In the same kadai or pan in which rice flour was roasted, add 1.25 to 1.3 cups water and ¼ teaspoon salt.

Step 5: Let the water come to a boil. The water has to be hot but should not be very hot. Do not allow it to come to a rolling boil.

Step 6: Add the hot water to the rice flour. Begin to mix thoroughly with a spoon or spatula.

Step 7: Keep on mixing and when the heat is tolerable, you can begin to knead. If you cannot knead, then wait for 1 to 2 minutes and when the heat is tolerable, then start kneading.

Step 8: Knead to a smooth and soft dough.


FOR EXTRA FLAVOUR

If the dough looks dry, then you can sprinkle some warm water on it and If the dough becomes sticky, then add a few tablespoons rice flour and knead.

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