Idiyappam is one of my favourite breakfast item and its also known as "Noolappam".To make idiyappam, we need an "Idiyappam press/maker". My mother always use an Idiyappam press which is made of wood, with which can make very thin Idiyappams but I usually use a metal idiyappam maker. With the metal one, I don't need to press, instead I just need to rotate the handle, which is much easier when compared to the wooden press.
We can either buy Idiyappam podi/mix from the grocery stores or even make it at home. So I will first explain how to make the rice flour at home.
First take Raw rice/Pachari and soak it in water for about 4-5 hours.Then drain the water and allow it to dry completely. Grind it into a fine powder in a mixie. Then roast the rice powder in low heat till all the water evaporates and rice flour becomes completely dry and this might take about 10-15 minutes.You can even store the rice flour in a container and can be used for making Idiyappam later.
If you are already having Idiyappam podi / rice flour , then you can avoid the above step and make idiyappam directly.
Rice flour ~ 2 cups
Water ~ 3 cups (approx)
Grated coconut ( For garnishing )
Salt to taste
- First boil water by adding salt. Then add the boiled water to the rice flour little by little and mix it well using the back side of a wooden spoon till it become a soft and smooth dough. ( Note: Its not compulsory to add 3 cups of water to the rice flour, so just start adding water little by little while mixing it till we get a soft dough. )
- Then grease the idli moulds with little oil and then take a small amount of dough and put it in the Idiyappam press and press / rotate it into the Idili moulds in a circular fashion.Sprinkle little grated coconut on top of the idiyappam.
- And then keep the idili moulds in a Idili cooker and steam for around 10-15 minutes.
Enjoy with potato curry / egg curry / potato stew.