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Preparation Time : 30
Cook Time : 35
Total Time : 65
For Idiyappam/rice sevai:- 2 cups rice flour
1/2 tsp salt as per taste
2 to 2.5 cup boiling water
3-4 tbsp grated coconut
1 tbsp oil/ghee
For kadala Curry:- 1 cup chickpea/kala chana soaked overnight
1/2 tsp salt
4 cup water
For masaala paste:- 1 tsp coconut oil
1/2 inch cinnamon stick
2 pods cardomom
1 tsp fennel seeds
1/2 onion sliced
2 clove garlic
1 inch ginger
1 tomato chopped
1/2 cup coconut grated
10 -12 curry leaves
1/4 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 cup water
For curry:- 1 tsp oil
1 tsp mustard seeds
5-6 curry leaves
5 small sambhar onion/shallots chopped
1 chilli slit
1 dried red chilli
For Idiyappam:- Add salt to rice flour and mix well.
Add boiling water a little a time to the flour and mix with the back of a wooden spatula.
Keep adding and mixing till the flour is Incorporated and you have a soft dough.
The dough should be just moist without it sticking to your fingers.
Place firmley into your idiyappam prss or mould.
Grease your plate/idly mould and sprinkle some coconut over the plate/mould.
Start pressing the idiyppam on the plate/mould in a concentric circle until you have a not too thick mond of idiyappam.
Place on steamer steam for about 10 minutes.
Open and unmould and serve with kadala curry, sambhar, ya stew and chutney.
For kadala curry:- firstly in a pressure cooker take soaked channa, add salt and water.
Pressure cook for 4 to 5 whistle or until the channa is cooked well.
For paste:- Heat oil and add cinnamon, cardamom, cloves, fennel seeds and saute.
Add onion, garlic, ginger saute well.
Further add tomato and until tomatoes turn soft and mushy.
Add coconut, few curry leaves saute until coconut turns aromatic.
Kepping the flame on low add turmeric, red chilli powder, coriander powder, garam masala powder.
Saute until the spices turn aromatic. Cool the mixture completely and transfer to the blender.
Add 1/2 cup water and blend to a smooth paste.
For curry:- In a large kadai heat oil and splutter mustard, dried red chilli, curry leaves.
Also add shallots, chilli and saute until the onions turn translucent.
Further add the prepared masala padys and saute for 2 minutes.
Add the cooked channa and salt. Mix well.
Adjusting constisntey as required.
Cover and cook for 15 minutez ornuntil the fkavours are absorbef well.
Serve Idiyappam with kadala curry, coconut chutney and sambhar.
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