Senin, 07 April 2014
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Idiyappam
Idiyappam
Next to idly, Idiyappam finds an important place in Chettinad breakfast. As it is a steamed item, very safe for sick as well as old people. This can be given to very young children also i.e, from 8 months itself.
Though the main base idiyappam is the same like any south Indian recipes, the chettinad
specialty is the Thalicha Idiyappam with the same base.
The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.
I am lucky to get the flour traditionally made in chettinad from my mom even today.
But who are away from the country has no other go than to make it themselves
Making the flour
Soak 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.
Boil water with little salt and pour it into the flour slowly little by little and mix well to the consistency that you can make balls out of the dough. Now put the dough into the Idiyappam press.Make idiyappams in the Idly pot. When it is steamed collect it in a plate and keep aside to cool. Collect all the steamed idiyappams. The base is ready now.
Thalicha Idiyappam
Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam which I will come to later. But this will go very well with vegetable kuruma or mutton or chicken curry.
Though the main base idiyappam is the same like any south Indian recipes, the chettinad
specialty is the Thalicha Idiyappam with the same base.
The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.
I am lucky to get the flour traditionally made in chettinad from my mom even today.
But who are away from the country has no other go than to make it themselves
Making the flour
Soak 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.
Boil water with little salt and pour it into the flour slowly little by little and mix well to the consistency that you can make balls out of the dough. Now put the dough into the Idiyappam press.Make idiyappams in the Idly pot. When it is steamed collect it in a plate and keep aside to cool. Collect all the steamed idiyappams. The base is ready now.
Thalicha Idiyappam
Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam which I will come to later. But this will go very well with vegetable kuruma or mutton or chicken curry.
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