Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
people
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- Rava/sooji - 2 cups
- Grated Coconut - 1 cup
- Salt - to taste
- Coconut oil - 2-3 tsp
Ingredients
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- 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.
You can explore this dish Wheat Idiyappam You can also visit Idiyappam