Sunday, September 07, 2014

Idiyappam (authentic Kerala dish)

Happy Onam to all those who are celebrating it :)
Idiyappam is an authentic Kerala dish. We visited Kerala in December (2013). During the trip, I realized why Kerala is called "God's Own Country". It's a very beautiful place. It's filled with greenery, coconut trees and the aroma of spices. I came to know the meaning of 'Kerala' is coconut through a cab driver. Coconut has an important role in their cuisine. We had appam with stew and puttu with chick pea curry which tasted amazing. I was also very excited to see the mangrove forests.

                                                  Mangrove forest..

I tasted idiyappam with grated coconut and sugar. I gave this dish a try and wanted to share my recipe with you. The Idiyapams were delicious with coconut milk.



Idiyappam flour-2 cups
Warer-2 and 1/2 a cup
Ghee or oil-2 tablespoons
Salt to taste



1. Heat the water in a vessel with salt and one tablespoon of ghee until you see bubbles. Turn off the stove and put the flour in a bowl.
2. Mix the flour with hot water until it turns into a soft dough. Now grease the steaming plates and murukku press with ghee.
3. Fill the bottom of the press with dough and press it onto the steaming plates using the top part of the press. Do this in a circular motion (similar to pressing murukku).
4. Steam them in an idliy maker for 10-12 minutes. Turn off the stove and open the lid after 2-3 minutes. Serve the steamed Idiyappams separately on a big plate.
Note: If you want, you can use fresh rice flour by soaking raw rice for  two hours and grinding it into a fine powder (after drying the rice for half an hour under a fan on a cloth). Sieve and dry roast the powder for two minutes on a low flame.

Coconut Milk with Sugar


Fresh grated coconut-2 cups
Sugar-1 cup (as per your taste)
Water-2 cups
Cardamom powder-a pinch
Rice flour and coconut paste (mix 1 tablespoon of rice flour and 1 tablespoon of coconut extract with 2 tablespoons of water)
Ghee-1/2 tsn




1. Grind the grated coconut with a cup of water and filter the thick coconut milk into a bowl. Keep it separately and add one more cup of water to the extract and grind it again. 
2. Filter the thin coconut milk into a bowl and heat it in a thick bottomed vessel on a low flame for a minute. Now add the rice flour, coconut paste and sugar to it and stir well.
3. Add the ghee and heat for a minute. Now add the thick coconut milk and cardamom powder. Heat for a minute and turn off the stove.
4. Transfer the sweetened coconut milk into a container and serve it with the idiyappam.
Pour the coconut milk on the Idiyappam and have it :) Simply delicious...

Note: It's important that the whole process of preparing coconut milk should be done on a low flame otherwise it will curdle. And you can also serve Idiyappam with vegetable stew or sambar or any others of your choice.

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