It’s the rice flour pressed into noodles form and then steamed. People love it for their soft texture and curly noodles feel. Potato stew goes along very well with Idiyappam.This dish is mainly cooked in south indian kitchen , no matter in which part of the world these kitchens are! 🙂
Idiyappam flour – 1 cup ( easily available in super market. If not, use finely powderd raw rice)
Water – 1/2 to 3/4 cup
salt – to taste
Take the flour in a flat plate and salt.Add the super hot water little by little to the rice flour and make a soft dough. Knead it well.
Fill the Idiyappam maker with the prepared dough . On each idly space, sprinkle one tspn freshly grated coconut .Press the Idiyappam maker in a circular motion on idly plate on top of the sprinkled coconut in the form of long strings.
Steam it for 10-15 minutes. When u press it it shouldn’t stick to your hand. I used Idiyappam plage and steamed it in Idli Cooker.
In a cooker , boil 2 big potatoes peeled and cut into big pieces, 2 slit green chillies, ginger juliens 1 tsp adding 1 cup of water to it. 3 Whistles are gud enough. Once the lid is opened, add thick coconut milk into it and mix well. Add curry leaves too. Pour some coconut oil/any vegetable oil 1 tbsp over the dish and mix gently.Your potato stew is ready.