A traditional Suhoor Kerala recipe for Ramadan - Idiyappam
A traditional sweet breakfast dish from Kerala that is made by steaming rice flour
Idiyappam is a traditional and authentic South Indian rice noodle made by steaming the rice flour, which is made by pressing through an Idiyappam maker. It is traditionally served as a breakfast dish and tastes best when paired with with egg roast, vegetable stew or even with coconut milk.
Serves: 2 to 3
Preparation time: 15 minutes
Cook time: 20 minutes
Ingredients:
200 gms roasted raw rice flour
½ cup grated coconut
Salt to taste
250 ml water
1 tsp cooking oil
Equipment required: Idiyappam mould or ‘Sevanazhi’
Method:
Step: 1
Boil water along with the required amount of salt and one teaspoon of oil in a pan until it comes to a boiling point.
Step: 2
Take roasted raw rice flour in a mixing bowl and add the boiling water little by little. Mix the flour and water using a spatula to make a soft dough.
Step: 3
Once the dough cools down a bit knead the dough using your hand till it is soft. If the dough is still not soft enough, add a little more hot water and knead well. (Make sure the dough is really soft and moist. It may take 4 to 5 minutes to get a nice soft dough).
Step: 4
Grease the idiyappam mould (‘Sevanazhi’ in Malayalam) and its tiny holed disk. Fix the disk first and then fill the dough till ¾ of the cylinder. Then close the mould with its cover.
Step: 5
Place rectangular sized banana leaves on a clean and dry surface. Grease it with oil.
Step: 6
Squeeze the dough onto the banana leaf in a circular motion. After making the first layer. Spread one or two tablespoons of grated coconut on top of the spiral layer and cover it with another layer of dough.
Step:7
Boil water in a steamer and then place the idiyappam in the steamer and steam for 5 to 7 minutes
Finally, enjoy the idiyappam with egg roast or vegetable stew. You can also store them in a casserole if you want to serve or eat later.
Note: Instead of banana leaves, you can also use an idli stand or idiyappam stand.
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