Idiyappam

Ingredients:

Fine rice flour 1 cup
salt
boiling water

Method:

1. In a heavy bottomed vessel, add the flour and dry fry in low flame till the flavour of the flour comes out. It takes nearly 10-15mins. Once it is done, add the flour in a big bowl and salt and mix well with hands.

2. Add the boiling hot water little by little and mix the dough with a spatula. Since the water is very hot, we can't mix with hands.

3. Once if you find, the water is enough to knead a thick dough, (but the thickness is not like the chappathi dough) stop pouring it. Now the flour is not mixed properly. Let it rest for 5mins.

4. Now the flour is warm enough to mix with hands. At this stage, mix the dough well. The dough must be soft. Coat little oil on top of the dough so that it wont stick to hands.



5. Take the idiyappam kuzhal (usually you get this in tamil nadu and kerala).



6. Make big balls out of this dough. Open the kuzhal. Place the balls inside the cylindrical part of the idiyappam kuzhal. Once the cylinder is topped with dough, close it.

7. In idly plate, spread a thin cloth, in the size of the idly plate, dipped in water.

8. Now press the idiyappam kuzhal which is filled with dough, on the thin cloth.




Cover and cook in the same process as idly.



9. Goes well with chole masala or any chicken kurma. You can have this in breakfast or in dinner.