How To Make Idiyappam | Talicha Idiyappam

       Idiyappam - a tasty and healthy breakfast option for any south Indian,especially for a keralite or tamilian.Idiyappam is often served with korma or stew,in hotels.But i personally love milk,sugar  combo for idiyappam(sweet tooth he he). I often do ragi/finger millet idiyappam for dinner as it is more healthy than regular idiyappam(best for diabetic people).

       Idiyappam is often called sevai.Sevai refers to steamed idiyappam with some flavor, like tomato,coconut,pepper etc.To prepare perfect sevai requires some patience and good idiyappam flour.Now a days shops have old stock of idiyappam flour and idiyappam/sevai turns to disaster.When you are not sure, don't temper the idiyappam.If you do it , then you feel like eating rice flour(yak),better mix with korma or milk and jaggery/sugar.

      This post is to explain how to make idiyappam and temper in chettinad style.I don't call it  a recipe.But sure,will help you to make  it perfect.

                                    How To Make Idiyappam | Talicha Idiyappam

                                How to make talicha idiyappam

 Cuisine: Indian  Category: Breakfast | Dinner   Serves:1   Prep time: 10 minutes Cook time:20 minutes Total time: 30 minutes


Ingredients:

• 1 cup idiyappam flour.
• 1 onion.
• 1 green chili.
• 1 tbsp yogurt/thayir or buttermilk/mor
• salt required.

 To temper:

• 1 tbsp oil.
• 1/2 tsp mustard seeds.
• 1/2 tsp urad dal.

Preparing string hoppers/rice noodles:

• Keep idiyappam flour in a mixing bowl.
• Boil water until it bubbles(you can see small bubbles popping up in the sides ,that's the right stage).
• Add this water to flour and knead it using a spatula or wooden spoon(caution it might be very hot).
• When you can handle the heat mix it to form a dough(the dough should be little loose,if its too tight then it is difficult to press the dough).
• Keep the idli plate ready by greasing it with oil.Make 2-3 rounds and keep it inside the idli cooker(keeping in mind water in the cooker is already boiling or very hot).Keep the cooker covered.

• After a minute or two make 2-3 more rounds again and cover it.(the mission is not to have any raw batter layer in between,thats why we are doing it 2-3 rounds).
• Keep repeating this process until the plate is full or you are done with the dough in press.
• To check wheather its done- the idiyappam has to look transparent or when you tap on the idiyappam, you will hear a hollow sound.
• Take idiyappam and transfer it to another plate and cover it(to be moist) until you temper.

• When you are done with the dough and steaming its time for tempering.
• Chop onions fine and slit the green chilies.
• Mix yogurt in 2 tbsp spoon of water and keep it ready.
• Sprinkle some water over the idiyappam and separate it.

• Add enough oil to tava.
• Add mustard seeds.When it splutters, add urad dal and few curry leaves.

• When urad dal changes colour ,add onions and saute it until translucent.

• Add butter milk and required salt(i usually mix salt with butter milk).

• This above has to happen in low flame ,now add idiyappam and give a quick toss.

• Talicha idiyappam is ready.Enjoy with kathirikai kosumalli, peerkangai kosumalli,Mushroom korma or even moongdal sambar .

Note:

• You can make idiyappam flour at house,I never tried making it.Mom make idiyappam flour at house when it's over ,i buy idiyappam flour from stores or do idiyappam with rice flour.
• If you use store bought rice flour ,then do not attempt to temper it unless you are expert in making idiyappam with store bought rice flour.

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