Add boiling water gradually and using a wooden
spatula mix the dough.
Add water till the dough comes together. Using
your hands (be careful the dough can be very hot), knead together until
you get a smooth and soft dough.
The dough should not be too tight and
it should not be sticky also. Cover the dough with a wet cloth.
Grease
the top and bottom of idli moulds (refer notes). Sprinkle the grated
coconut on these moulds.
Take small portions of dough and press each
portion through Idiyappam mould or Idiyappam presser onto greased idli
moulds or banana leaves.
Once
the water starts boiling in the steamer, place the idli moulds and
steam for 7-9 mins on medium - high flame.
Keep the steamed closed for a
min or two. Transfer the cooked Idiyappam to a serving plate.
Serve hot
with any curry of your choice.
Notes
The quality of rice flour is key to make soft Idiyappams. Make sure you get the best quality roasted rice flour.
Make
sure that you keep the dough covered with a wet cloth all the time, it
prevents the dough from drying out. If the dough is too tight, it would
be difficult to press it.
I usually put grated coconut as a
stuffing between the Idiyappams. You can also add some sugar to coconut
and use that. Make sure that you grease the bottom of the idli moulds as
well, it will prevent the Idiyappam from sticking if multiple idli
moulds are used at a time. You can grease the idli moulds with coconut
or any vegetable oil.
Make sure you use the dame flame throughout while steaming. I usually cook the idiyappams for 8 mins.
You
can make this in advance and store in an airtight container in fridge
for 2-3 days. Drizzle some water on refrigerated Indiyappam and
microwave for 30-40 seconds before serving it.
In a bowl take besan flour,chilli powder, asafoetida powder,salt and
mix well then add water little by little to make thick batter like idli
batter consistency.
Then add cooking soda to it and mix well.
If want you can add food colour to the batter at this stage.
Cut the bread slice diagonally in to two halves and dip it in the batter and deep fry it in oil.
Cook till it turns golden brown on both sides and take it out.
Serve the tasty bread bhaji along with coconut, green chutney or tomato ketchup.
