Rava Idiyappam is a classic and fulfilling breakfast dish prepared with sooji and coconut within minutes. This is termed an instant dish. The dish comes in handy when time has run out and still you want to prepare something unique and special for your loved ones. You can win the appreciation of all. Rava Idiyappam has the same texture and taste as of rice idiyappam but has slight variation and difference in the preparatory procedure of the dish. Sooji Idiyappam is soft and tastes very good with a curry or kurma or any side dish of your choice. This is a wholesome and complete dish cherished by all age groups, both young and old alike. This is a nutritious dish, rich in vital nutrients required for body. Do try this delicious breakfast recipe and enjoy with your family. Here is the detailed recipe of Sooji Idiyappam.
Take about 4 cups of water and add about 1 Tsp coconut oil and some salt and boil it for 10 minutes in medium flame.
Add Rava into the hot water slowly and stir it continuously ( if necessary, add some more Coconut Oil so that the Rawa did not stick). When it becomes to solid state, put off the stove and keep dough aside to cool for some time.
Divide the dough into 2 – 3 parts and put one part of the dough into the Idiyappam maker and close it properly. Then apply little oil in the round shaped pits (moulds) of the idly making plate (Idly Thhat) by using some cotton and fill the pits (moulds) with the dough by pressing the Idiyappam maker in round shape as shown in above picture.
When all moulds of the Idly making plates are filled with the dough, add some grated coconut on top of the dough.
Repeat the pattern with remaining dough.
Add 3 – 4 cups of water into the Idly making vessel and boil the water. Transfer the plates into the the vessel. Cook the dough in medium flame for about 10 minutes. When the dough and coconut are cooked properly, take the Idly making plate out and transfer the cooked idiyappam into a serving plate.
The delicious breakfast dish is ready. This Idiyappam can be served with any curry dish of your choice.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.