STUFFED IDIYAPPAM

                    My mom-in-law tried this out  after watching this in a TV cookery show,4 years back . She uses microwave idly steamer, since I don’t have that, I have given here stove top method. The stuff part is up to you,use your creativity to experiment and suit your tastes.

                   Usually I make idiyappam with the ready mix(rice flour) available here in Singapore(BABA’S). Comes out really soft and moist. I usually prepare the basic white idiyappam and with that I mix tot make sweet(sugar+coconut+elachi) and savory-lemon/puli(tamarind)/paruppu(dhal)  any one of these varieties.  So for a change(okay,may be for blogging) I tried this out after 4 years ,though I wanted to try it out for long time.

                 If  you have guests at home,you can make this for Breakfast/dinner along with some thing else. I made coconut chutney with this as side dish. Was tasting great!

Ingredients:

For Idliyappam

Idiyappam flour	1 cup
Water and salt	As needed
sesame oil (optional)	1 tsp

For stuffing:

Mixed vegetables of your choice	1 cup
Turmeric	2 pinches
Red chillie powder	1 tsp
Garam masala powder	1/2 tsp

To grind to Coarse paste:

Coconut	1/4 cup
Jeera or u can use fennel	3/4 tsp
Shallot(small/pearl  onions)	2 nos.
Green chillies(use this if you don't want to use red chilli powder above)	3 nos.

To temper:

Mustard	3/4 tsp
Jeera or fennel	3/4 tsp
Curry leaves	1 sprig
Oil	1 tsp

 

Method:

For Idiyappam:

1. Boil water with oil(just till the bubbles start appearing in the sides) and add this to the flour(add salt if theres no salt in the mix) and make a smooth dough just like our chapathi dough. It should be non sticky if the consistency is right. Keep covered till you need.

 

 

 

 

 

 

For stuffing:

1. Boil/steam cook vegetables with salt,turmeric and red chilli powder till done.
2. Grind the coconut first then add jeera/fennel,onion and green chillies(if only u or not adding red chilli powder) and grind to a coarse paste,with only very little water.
3. Heat kadai/pan with oil and temper with the tempering items given and then add the veggies and stir fry for a minute.
4. Add the ground  masala to this veggie and cook in medium low flame for 3-4 minutes till the raw smell disappears. remove from fire.

To make stuffed idiyappam:

1. Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.
2. Keep one or two tblsp of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.
3. Repeat it to fill the idly plate and steam this for 3-4 minutes.
4. Serve hot with coconut chutney to rise your guest’s eye brows .

Sorry If I have bored you all with too many pictures.

I still have to perfect mines,so that the stuffing doesn’t shows out.

Fennel and curry leaves gives awesome  flavor. You can make without coconut as well. Before keeping the idly plate into the idly pot,let the water boil. Don’t over cook,to get just soft and fluffy idiyappams.