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:

1. For idiyappam:
2. 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.
3. It should be non-sticky if the consistency is right.
4. Keep covered till you are ready to make it.
5. For stuffing:
6. Boil or steam cook vegetables with salt, turmeric and red chilli powder till done.
7. Grind the coconut first then add jeera or fennel, onion and grind to a coarse paste, with very little water.
8. Heat kadai or pan with oil and temper with the tempering items given. Add the vegetables and stir fry for a minute.
9. Add the ground masala to this vegetables and cook on medium flame for 3-4 minutes till the raw smell disappears.
10. Remove from fire.
11. For stuffed idiyappam:
12. Fill in your idiyapam press with enough dough.
13. Take a greased idly plate and pipe out a single layer.
14. Keep one or two tbsp of the prepared stuff over the idiyappam layer and press out another layer to completely cover the stuffing.
15. Repeat to fill the idly plate and steam for 3-4 minutes.
16. Serve hot with coconut chutney.
17. Recipe courtesy: Rak’s Kitchen