Idiyappam or Sevai is a traditional South Indian breakfast/dinner recipe in almost all houses in Tamil Nadu. This is also known as Nool Puttu in Malayalam, Semige in Kannada. The moist and soft Instant Idiyappam can be prepared at home easily using store-bought idiyappam flour.
Idiyappam is made with rice flour and served as the main course along with a spicy curry. In Kerala, it is served with coconut milk mixed with sugar and topped with cardamom powder. Nowadays idiyappam is also prepared using wheat flour and millets flour too to make it healthier. If you prepare this base idiyappam/sevai, you have enormous varieties to prepare like tamarind sevai, lemon sevai, coconut sevai. Soon will be sharing all these recipes.
Basic things that should be followed while making this Instant Idiyappam is:
- Use any branded idiyappam flour.
- If using normal rice flour, dry roast it for a while and then proceed with the same process.
- Water used to mix the flour should be piping hot(boiling water).
- Instead of oil, you can even add ghee for nice flavor.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If you feel the dough is getting dry and not able to press, sprinkle little hot water and mix it thoroughly.
Prepare this base Instant Idiyappam in advance and you can have it for a whole week keeping it refrigerated or freeze it up to 6 months. Now let us see how to prepare this Instant Idiyappam.
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- 1.5 Cups Idiyappam Flour
- 1 tsp salt
- 1 tbsp oil
- Boiling Water as required to bind
- In a bowl add idiyappam flour, salt, oil and mix it. Then add hot boiling water and mix with a spatula till the batter is thick in consistency.
- Let it cool for a while. When you are able to handle the dough with your hands, mix it thoroughly and bring to chapati batter consistency. It should be smooth in texture and no cracks should be there.
- Use the shown murukku plate with small holes. Fill the press with 3/4th batter.
- Grease the idli plates with oil. Squeeze the dough on the idli plate as shown. While squeezing the string hoppers should not break. That is a perfect consistency. Stack the idli plates and steam for just 6-7 mins only. As we have used boiling water to bind the dough it takes only less time to cook.
- Once cooked, remove the plates from the steamer and set aside to cool. Then transfer to plate and enjoy it making a sweet or savory dish out of it.
- Use any branded idiyappam flour.
- If using normal rice flour, dry roast it for a while and then proceed with the same process.
- Water used to mix the flour should be piping hot(boiling water).
- Instead of oil, you can even add ghee for nice flavor.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If you feel the dough is getting dry and not able to press, sprinkle little hot water and mix it thoroughly.
- Prepare this and relish it a whole week or you can even freeze it up to 6 months.
You might also like Godhuma Adai, Godhuma Dosa.
Delicious, soft and moist Instant Idiyappam is ready to relish with coconut milk mixed with sugar and cardamom powder.
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