Idiyappam

Idiyappam/Shevai is one of the most common breakfast dish in Kerala.It is often served with thenga paal-coconut milk mixed with jaggery and ishtoo-potato stew.Soft idiyappams garnished with freshly grated coconut..oh yum!!!I absolutely love having this for breakfast.Hubby loves this with sweetened coconut milk.My initial attempts at making idiyappams were a big flop.There was a time when I almost gave up making idiyappam and started buying dried idiyappams.But then,in cooking there's no such thing called GIVING UP right?So I tried again and again and have come up with a foolproof recipe!!

Idiyappam

Ingredients

Idiyappam flour-1 cup(I use Nirapara)
Water- 1- 1/4 cup
Oil- 1tsp
Salt-To taste
Grated coconut-1/2 cup

Method

Take the idiyappam flour in a wide pan and add salt and oil.Mix well.
Boil the water and add to the flour little by little.Mix well and close the lid.
After it cools down a bit knead it into a smooth dough.Make small balls of it and keep aside.
Grease the idli mould and idiyappam press with coconut oil to prevent sticking.
Take one ball at a time and put into the idiyappam press to make idiyappam.
Add 1 tsp grated coconut to each mould.
Steam in an idli cooker or steamer for about 15-20 minutes.
Allow it to cool a little bit before taking them off from the idli mould.
Serve with potato ishtoo/stew or Vaagu.

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