South Indian cuisine is one of the most delicious cuisines of India. South Indian cuisine is more than just idli, vada, and dosa. Idiyappam is one of our favourites. Haven’t you heard about it? Idiyappams are basically sevai or seviyan made from rice flour dough. Idiyappam, along with puttu and appam, is a common breakfast in Kerala. It is often paired up with egg curries, stew, etc.
Check Out Some Facts About The Same
1. Idiyappam Is Made From Rice Flour
It is made from rice flour, salt, and water. In most parts of Tamil Nadu and Kerala, idiyappam is steamed after the sevai is made, but in the Kong region of Tamil Nadu, balls of steamed rice flour are pressed into the idiyappam.
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2. Only Warm Water Is Used In The Making Of Idiyappam Dough
Put rice flour in a large bowl. Boil the water until it bubbles vigorously. Add sesame oil, salt, and sugar and mix well. The water will get very hot, so add it carefully to the flour. Mix with a wooden or silicone spatula until the flour absorbs the water.
3. For Flawless Idiyappams, Let Them Cool Down For 7-8 Minutes
Place the dough on a plate and let it cool for 5-7 minutes. Grease your hands with oil and knead the rice flour dough. One should be flexible enough to handle it comfortably.
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4. Idiyappams Are Usually Paired Up With Curries And Chutney
It is commonly served as the main course for dinner, along with curry (potato, egg, fish or meat curry or rasam) and coconut chutney. In Tamil Nadu, Kerala, and other parts of Sri Lanka, it is mainly eaten with spicy curries and rasam.
5. Idiyappams Should Be Pressed Nicely On The Idli Plates
Roll out 5-6 balls. Brush the idli plate with oil. Place each ball into the sieve press and press the noodles into the recesses of the idli plate. Do 3 rounds of squirting and continue for the next approximately 10-12 idiyappams.
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If you’ve never tried idiyappams, you must savour this delicacy once in a lifetime. They are extremely easy to make at home as well.
Cover image courtesy: Wikimedia Commons