Ingredients:
• For Idiyappam:
• 1 cup – idiyappam flour
• Water and salt as needed
• 1 tsp – sesame oil (optional)
• For stuffing:
• 1 cup – mixed vegetables of your choice
• 2 pinches – Turmeric powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala powder
• For coarse paste:
• 1/4 cup – Coconut
• 3/4 tsp – cumin or fennel
• 2 – Shallot
• 3 – Green chillies
• To temper:
• 3/4 tsp – mustard
• 3/4 tsp – cumin or fennel
• 1 sprig – Curry leaves
• 1 tsp – oil
Method:
- For idiyappam:
- Boil water with oil (just till the bubbles start appearing on the sides) and add this to the flour and make a smooth chapatti-like dough.
- It should be non-sticky if the consistency is right.
- Keep covered till you are ready to make it.
- For stuffing:
- Boil or steam cook vegetables with salt, turmeric and red chilli powder till done.
- Grind the coconut first then add jeera or fennel, onion and grind to a coarse paste, with very little water.
- Heat kadai or pan with oil and temper with the tempering items given. Add the vegetables and stir fry for a minute.
- Add the ground masala to this vegetables and cook on medium flame for 3-4 minutes till the raw smell disappears.
- Remove from fire.
- For stuffed idiyappam:
- Fill in your idiyapam press with enough dough.
- Take a greased idly plate and pipe out a single layer.
- Keep one or two tbsp of the prepared stuff over the idiyappam layer and press out another layer to completely cover the stuffing.
- Repeat to fill the idly plate and steam for 3-4 minutes.
- Serve hot with coconut chutney.
- Recipe courtesy: Rak’s Kitchen