INGRIDIENTS:
- RICE FLOUR/IDIAPPAM FLOUR-1BOWL
- BOILED WATER-AS NEEDED FOR KNEADING
- SALT-1PINCH
- COCONUT MILK-1/2BOWL
- VANILLA ESSENCE-1TSP
IDIYAPPAM - CARDAMOM POWDER-1TSP
- SHREDDED COCONUT-1/4 BOWL
- HONEY-1TBSP
- SUGAR-1/2BOWL
- CASHEWNUT-6PIECE CHOPPED
- PISTACHIO-5-6 PIECE CHOPPED
METHOD FOR DOUGH:
- TAKE A DEEP BOWL FOR KNEADING DOUGH.ADD RICE FLOUR IN IT.
- NOW ADD SALT IN IT.MIX IT WELL.
- NOW SLOWLY ADD THE WATER.MIX IT WITH THE TBSPOON.
- DOUGH IS READY.NO NEED TO TAKE REST FOR DOUGH.
HOW TO PROCEED:
- NOW TAKE IDLI MOULD,GREASE IT WITH OIL.
- FILL THE DOUGH IN THE ANJALI SEVIYAN M/C OR ANY IDDIUPPAM MOULD.THEN PRESS IT ON THE IDLI MOULD.
- SPREAD THE IDDIAPPAM IN SIDES,NOT UPWARD.IT WILL BECOME MORE SOFT,MORE PERFECT COOKED.
- KEEP IT IN MICROWAVE FOR 2 MINUTES.
- NOW IN 2 MINUTES IT WILL GET READY.
- NOW TAKE 1 CUPCOCONUT MILK .ADD SUGAR/HONEY,CARDAMOM POWDER,VANILLA ESSENCE OR ROSE ESSENCE,SHREDDED COCONUT,CHOPPED CASHEWNUT,CHOPPED PISTACHIO IN IT.
- SPREAD IT ON IDDIUPPAM,IF U LIKE COCONUT MILK MORE,THEN U CAN DIP IDDIAPPAM IN IT.
- IDDIAPPAM IS READY TO EAT.
SALTY:
- FRY IT WITH ONION,TOMATO,CAPSICUM LIKE VEG IDLI.
- EAT IT WITH COCONUT CHUTNEY/GREEN CHUTNEY/TOMATO CHUTNEY/SAMBHAR.
TIPS:
- THE DOUGH MUST SOFT BUT NOT TOO SOFT OTHERWISE IT WILL BECOME STICKY.
- NOT LIKE CHAPATI DOUGH OTHERWISE IT WILL BRAKE IN BETWEEN & HARD ALSO.
- IF U PUT THE DOUGH IN THE MOULD &PRESS IT, IDDIUPPAM COMESOUT VERY STICKY,THEN TRASER IT FROM IDLI STAND TO BOWL AGAIN.ADD MORE RICE FLOUR TO REMOVE IT STICKYNES.
- IT IS NOT WATERY,MORE SOFT THAN CHAPATI DOUGH.
- IN MICROWAVE IT WILL TAKE 2 MINUTES TO MAKE IT BUT IN GAS STEAMER IT TAKES 15 MINUTES LIKE IDLI.
- EVENIF WE MAKE THE SWEET IDDIUPPAM ,PINCH SALT IS ADDED FOR ITS UNIQUE TASTE.
- U CAN ADD TERMERIC POWDER(1/2 TSP) IN DOUGH SO THAT IT WILL BE YELLOW IN COLOR.
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