INGREDIENTS FOR IDIYAPPAM

• 2 cups of Roasted Rice flour
• 3 cups of water
• 2 teaspoons of ghee/oil
• Salt to taste

INGREDIENTS FOR POTATO CURRY

• 4 potatoes cubed
• 2 onions cubed
• 3 green chillies slit in half
• 2 cups of coconut milk
• 1 spring of curry leaves
• 1 teaspoon black pepper
• 1 teaspoon garam masala powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon mustard seeds
• 2 tablespoons coconut oil
• Salt to taste

PREPARATION OF IDIYYAPAM

1. Dry roast rice flour for few minutes. In a pan boil water, add salt and ghee.
2. Start adding water to rice flour little by little, mix well with a spoon.
3. Knead the dough while its still warm with hands.
4. Fill dough in the idiyyapam press and close the lid.
5. Grease idli plates with ghee or oil, add small amount of grated coconut to each mould.
6. Press dough into each mould in circular motion and add some grated coconut on top.
7. Steam for 10 minutes on medium flame. Serve hot with potato/egg/kadala curry.

PREPARATION OF POTATO CURRY

1. Add oil to pan, splutter mustard seeds. Add onion, green chillies and curry leaves. Cook for 2 minutes.
2. Add potatoes, turmeric, black pepper powder and salt. Cook until potatoes are soft.
3. Add coconut milk, garam masala and combine everything together. Do not boil after adding coconut milk. Off the flame.
4. Serve hot with idiyappam.

NOTES

• • Make dough soft and not too dry.
  • Press idiyappam while dough is still warm.
  • I used Anjali idiyappam maker and prestige idli plates (click for amazon link).

• If the idiyappam breaks while making knead dough again with few drops of ghee and warm water with hand.
• If making idiyappam in batches keep dough moist with kitchen tissue or wet towel.