For recipes please check the links below. I am going to write how I prepared the breakfast.
Check out the other idiyappam recipes
- I used 1 cup of idiyappam flour which was just right for 3 of us. Depending on the nature of the rice flour, the volume also differs, so use this just as a guidance.
- Boiled water to make the idiyappam dough.
- Soaked the moong dal in little hot for the dal idiyappam to make it cook quick.
- The dough will be hot to handle so, you can chop onion tomato, green chillies for the idiyappam varieties and grate coconut for sweet idiyappam. I had it ready in my freezer as I bulk grate and store in small ziplocs.
- Don’t let the Dough cool down. It is easy to squeeze only till the dough is hot. So try squeezing soon.
- Boil water in idli pot, in a small flat bottomed vessel, keep the dal inside, as I have done in this post, with enough water for the dal.
- Keep the idly plate over it and steam idiyappam in batches as you squeeze.
- The idiyappam takes just a minute to cook, usually, while I squeeze the next one, the previous one gets cooked.
- So repeat to finish the dough and by the time you finish cooking or even before that, the dal inside also will get cooked. Keep an eye. Check water too then and there.
- Once everything is done, mixing part. Divide into 3 as per need (for us sweet less and savories more as I don’t touch sweet)
- Mix ghee in the idiyappam meant for sweet. Sesame oil in the other two. Don’t worry if the idiyappam is looking stuck to each other, because while mixing, it will untangle by itself.
- First temper for lemon variety and then prepare the dal idiyappam.
- Mix them separately each – sweet, lemon and dal. Make sure to add sugar to the idiyappam meant for sweet, only after the idiyappam is cooled down completely. Otherwise will leave water.