Material:
1 cup wheat flour
Water, as needed
Salt, to taste
2 tbsp coconut
Sugar, as needed
Instruction:
Roast the wheat flour in a pan until it turns light golden and has a sandy texture. This indicates that it is ready. Switch off the flame and let it cool down.
Add required salt to the chilled dough and keep it aside.
Boil the water until it comes to a vigorous boil. Slowly pour the boiling water into the roasted flour, a little at a time, until it just comes together.
Mix the flour with a ladle, adding water as needed until it forms a dough.
Divide the dough into portions and keep them aside.
Grease your idiyappam press with oil and use fine moulds.
Take a small ball of dough and fill the idiyappam press.
Grease the idiyappam steamer plate, then fill the plate by pressing the dough in a circular motion. Repeat this process in batches, without overcrowding. (I used my idli plates for steaming, to make smaller portions.)
Pour water in the idli steamer and place a greased plate over it. Steam for 10-12 minutes.
Serve the Wheat Idiyappam hot, sprinkled with coconut and sugar.
Ragi Idiyappam Recipe
Material:
1 cup ragi (millet) flour
Water, as needed
Salt, to taste
oil, to grease
Instruction:
In a pan, roast the ragi flour on low flame for about 5 minutes. Add salt and keep aside.
Boil the water till it starts to bubble. Slowly add the hot water to the roasted flour, mixing with a ladle until it forms a soft dough.
Grease your idiyappam press with oil. Shape the dough into a cylindrical shape and stuff it into the press.
Grease the idli plate with a drop of oil. Press the mould in a circular motion to fill the plate. Repeat in batches, so as not to overcrowd.
Pour water in the idli steamer and place a greased plate over it. Steam for 10-12 minutes.
Serve hot with coconut chutney or sugar.
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