idiyappam

How to make idiyappam

Ingredients:

Idiyappam flour - 2 cups ( 200 g )
Chopped onion - 1/2 cups
Curry leaves
Curd - 1 tsp
Green chilli - 2 or 3
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Method :

1. If your flous is refrigerated (Chill flour ) boil water like this
2. For room temparature flour water should get boiled like this (Small bubbles starts to appears the sides & bottom )
3. My flour is room temparature.
   
4. If the temparature is below this boiling stage idiyappam will be very rough.
5. If it above this boiling stage idayappam will get over softness .
6. Bubbles are arising from the sides & bottom then turn off tje stove.
7. Add Water slowly dough should be like chapati dough and dont allow ot to dry.
8. Heat the idli pot well enogh before you start to make idiyappam.
9. Don't squeeze it over the same layer.
10. Cover it, so that it will get cooked within 30 to 40 seconds, by this time you can fill the dough again in the idiyappam maker.
11. Cokked well we can squeeze next round iddiyappam over the cooked iddyappam.
12. Flame should be on high mode.
13. The time taken to cook the iddiyappam is as same as filling dough in iddiyappam maker.
14. You must cover the pot to fasten the cokking.
15. Adjust salt now (You can add salt in the curd).
16. It won't be like curd iddiyappam, but the flavour will be very fine by this curd.
17. Add required butter milk for separating idiyyapam, it won't to yet.
18. Butter milk will be absorbed easily by the iddiyappam.
19. Don't use ladle for separating,
20. Heat the kadai andd the Chopped onion, Curry leaves, Curd, Green chilli, Mustard seeds.
21. Fry it till brown.
22. A very tasty iddiyappam is ready.

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