Written By Kottayam Kitchen on Tuesday, May 7, 2013 | May 07, 2013
Idiappam is a typical Kerala food prepared with rice flour and shredded coconut.It is best suited with egg roast or egg curry.Here is the simple delicious recipe for Idiappam n Egg curry.
Idiappam n Egg Curry
1.Rice flour - 2 cups(for 5-10 idiappam)
2.Boiled water - 1- 1.5 cups
3.Salt - to taste
4.Shredded coconut- 1.5 cups
1.Take 2 cups of rice flour in a mixing bowl,add salt (to taste) and add boiled water slowly and make a soft dough.[Don't add too much water,it will make the dough fluffy and it won't come through the idiappam maker properly]
2.Keep the dough aside for some time.
3.Mean while prepare the steamer,you can use Idli cooker or Idi pathram.Fill the bottom of the cooker with water and keep it in a medium flame for steam.
4.Sprinkle oil or rub the steel holders of the Idli cooker with oil cloth.
5.Make medium size dough balls in the shape of Kozhukatta and put it into the Idiappam maker.[Don't forget to put the chillu(small holes) first]
6.Rotate the lid of the Idiappam maker and keep the handle of the lid at the top.
7.Close the lid and rotate the handle in clock wise direction and arrange the dough in oiled area of the steel containers in a circular manner.
8.Fill 1-2 layer of dough in the space provided and add 2 tsp of shredded coconut and again fill the space with dough on the top.
9.Repeat step 8 for all the spaces(5-6) in each steel holders.
10.When you arrange all dough and coconut in a sandwich manner,Keep all the steel containers or holders in the cooker for steaming.
11.Cover the cooker with its lid and wait for its whistle.When you hear the whistle,lower the flame for 5- 10 minutes and switch off the flame.
12.Open the lid and take out all the containers( steel holders)outside and allow it to cool for 5 minutes.
Idiappam in cooling stage
1.Use boiled water and add slowly while making the dough.
2.Don't add too much water to the dough.
3.Add 1/4 tsp(to taste)salt to the boiling water and no need to add salt again.
4.Keep the steamed Idiappam outside for cooling(by the time it reduces the moisture)
5.If you are using Idli Utensil instead of cooker,steam Idiappam for 15-20 minutes.
1.Eggs - 3 nos.
2. Big Onion- 1
3.Tomato - 1/2 piece
4.Turmeric powder- 1/4 tsp
5.Chilli powder - 1 Tb sp
6.Coriander powder - 1 tsp
7.Water - 1.5 cup
7.Salt - to taste.
8.Curry leaves- 5-10
1.Keep the eggs with water in a deep bottom vessel for boiling.
2.Cover with a lid and boiled the eggs for 15- 20 minutes in high flame.
3.Cut the onion and tomato into fine lengthy pieces and keep aside.
4.Heat a pan add oil,when the oil gets heat,add the chopped onion and saute it and make it brown.
5.When the onion turns brown add the tomato pieces and saute it.
6.When onion and tomato is cooked,the oil becomes clear,by this time reduce the flame and add all the masala powders into the oil and roast it.
7.Mix everything and make a smooth gravy by adding 1.5 cups of water.
8.Keep the flame in medium level,cover with a lid and allow the gravy to boil.
9.By this time,take the boiled eggs with the pan itself and add cold water to the boiled eggs.
10.Remove the shells of the egg slowly,wash the boiled eggs and cut into halves.
11.When the gravy gets boil add the boiled,half cut eggs into the gravy and coat the eggs with gravy.
12.Keep the flame low for 5 minutes and switch off the flame.
13.Serve hot with Idiappam.
1.While boiling eggs, add 1 tsp of salt to the water in order to avoid cracking of the shells.
2.After boiling,keep the eggs in cold water for easy removal of shells.
3.Add 1/4 tsp salt to the onion for making it translucent and brown fast.
4.If you want more spicy gravy,you can add 1-2 green chillies.
5.Also you can have Idiappam with coconut milk or normal boiled milk + sugar) when there is no time for curry preparation.
Try this typical Kerala food for break fast and Enjoy cooking.