RAVA IDIYAPPAM, SEMOLINA IDIYAPPAM

Idiyappam is the speciality of Kerala Cuisine which is served with Vegetable kurma and sweetened coconut milk.  Normally it is made with rice flour but can make use of other flours viz. millet flours and wheat flour too.  I had made it with bread also.

In our house it is served with morukootan and papad.  We can also make limbu sevai, coconut sevai, puli sevai and other flavourful sevai of your choice.

Since so many days, I wanted to try with the suji,semolina, rava and was asking my friends to give some recipes other than the normal upma, cake, dhokla, uttappam etc. which is made out of this and thought of trying this in the night itself yesterday.

If I am trying something new, I always make very less quantity hence I tried with ½ cup of suji and it came out well and liked by all at home.

Let us look at the recipe now:

Author: Raji Ramakrishnan

Cusine: South Indian

Category: Breakfast recipes

Ingredients:

½ cup	Suji, semolina, rava (I used the upma rava)
½ cup	Water
½ tsp	Salt
1 tbsp	oil

Method:

1.        Boil water along with salt and oil.

2.       Add the rava in it and mix well.

3.       Cover and keep for 15-20 minutes

4.       When you are able to handle the heat of the dough made, knead well.

5.       Heat water in idli cooker.  Grease the idli mould

6.       Put the dough in the sevai maker (press) and make the idiyappam in the idli mould.  I have taken a plate and steamed it.

7.       Steam cook the same for 10 minutes.


8.       Remove the same and allow to cool.

9.       Take out the same with the help of a wet spoon, your idiyappam is ready to serve.

 

How to serve:

Serve with veg kurma and coconut milk or morukootan and papad.

Note:

Ensure that the dough is pliable and not hard. If you feel it is hard, can sprinkle little hot water and knead it again and put in the press.

If you want to make large quantity, make the dough in batches.  cover with a wet cloth. do not allow to dry.