Iddiyappam:(Kerela Style)


Idiyappam. Sevai. Semiya.

Ingredients:

Mill Ground Fresh Rice Flour - 1 cup
Salt as per taste
Warm water
Ghee few spoons.
Traditional 'Iddiyappam-Pressing Mold'
Steam Cooker - with Iddiyappam plates/Idly plates.

Method:

In an large bowl. Add freshly, mill ground raw rice flour. Sprinkle little salt and mix it well.

Bring in warm water little by little. Make a smooth dough. One can run few spoons of ghee as finishing touch.

Now also greese your 'iddiyappam mold' with ghee. Scoop little dough and place them in the mold....while they are still warm.

On the other hand, grease the iddiyappam plates too. Now in circles press the mold's handle to release fine 'iddiyappams' on the plate.

Place the trays in steam cooker. Steam cook them for complete 10 minutes.

To check whether it is done, touch them with wet fingers, if it is not sticky. Its perfect.

Serve them warm along with spicy mutton or chicken korma. Or with chettinad gravys. Or with regular kerela stew and coconut milk. Iddiyappam with Paaya is quite famous in Chennai/Madras.

Its very mild dish.....so the combination makes it grand and rich. So select your side dish accordingly.