Idiyappam Method 1


I do have my ups and downs with making Idiyappam. I always pack Idiyappam flour from India. Sometime I run out and buy the flour from store. This one dish which is not very consistent for me. Last year when I mum was here she told us to use Very hot water to mix the flour. Even though I have done idiyappam with both home made flour (from my mum) and store brought flour I prefer the home made one. Personally now days I prefer to have Ragi over rice but for the kids and my husband having both as options (variety) works better

Ingredients


Idiyappam flour - 1 cup ( home made or store bought idiyappam flour)
Water - approximately 1 - 1 1/2 cups
Oil - 2 tsp
Salt as required

Method



Boil water well, add salt and oil to it.Add the water little by little to the rice flour and make a soft dough. Knead it well.
Grease the inside of the idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings.
Steam it for 10-15 minutes. When u press it it shouldn't stick to your hand. I used Idiyappam plage and steamed it in Idli Cooker.
The basic idiyappam is ready. 
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