Boiled Tapioca/Kappa Puzhungiyathu
Ingredients
For boiled Tapioca
Tapioca - 1 large
salt
water
For Red chilly Chilly dip
Shallots - 1/2 cup
salt
oil
Method
For boiled Tapioca
- Peel the tapioca and cut into pieces.Wash thoroughly until water runs clear
- In a large pan ,bring water to boil add tapioca and salt.Cook for about 15- 20- min or until it is tender.
- Drain and serve it with chutney
For Red chilly dip
- Heat a pan with oil dd red chilly and shallots until brown on low medium flame
- Allow to cool and grind the roasted chilly and shallots , without adding water
- Transfer the mixture in a bowl and add salt and oil
- serve it with boiled tapioca
Idiyappam/Nool Puttu
- Roasted rice flour - 1.5 cups
- Boiling water - 1¼ - 1½ cups
- Grated coconut - ½ - ¾ cup
- Salt
Method
- Combine salt
and roasted rice flour.
- 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.
Wheat Puttu/Ghothambu Puttu
Ingredients
Atta - 2 cup
Grated Coconut - 1/2 cup
water
salt
Method
Bhatura
Ingredients :
- Maida -1/2kg
- Potato - 2 small
- Curd -1/2cup
- Milk - 1/4 cup
- Sugar - 1/2 tspn
- Soda powder - 3/4 tspn
- Salt
Appam
Ingredients
- Cumin/Jeerakam - A pinch (optional)
