Idiyappam Served with Red chilli Thecha We eat idiyappam normally with sugar and grated coconut, today I thought will spice it up with a sprinkle of the Thecha , turned out to be very delightful. Idiyappam Kerala red raw rice powder, alternately fine white rice powder can be used 2 cups Boiling water 4 cups Salt Mix salt and rice powder and slowly pour boiling water, using a long handled pan simultaneously mixing the flour the a long spoon, so that the heat doesnt scald. Once all the dry powder gets mixed water the volume of the mix gets doubled, it has now reached a dough like consistency, gently knead with hand , you will find that it doesnt stick to hour hand now, this is the right consistency. Now take a ball of dough put it inside the idiyappam press and steam it in idli pan or steamer, I steamed mine in idli pan but made a big circle around the pan and not just in the little wells, so when it gets steamed it resembles a big ring to the size of one idli plate. Steamed it in a cooker without of course putting the weight on. Steam for 2 minutes, take it off the steamer and sprinkle some sugar and coconut while still hot, after it cools, fluff it with a fork, or ideally with your hand now sprinkle some Thecha and enjoy. Red chilli Thecha Recipe adapted from Shimpa Rathore,s Red chilli Thecha Roasted peanuts one cup Garlic cloves 3 to 4 Roasted red dry chillies 5 to 6 Cumin powder 1/2 teaspoons. Salt to taste Put all these in a blender and grind coarsely and store it in an air tight jar.
Posted on: Fri, 07 Mar 2014 05:20:41 +0000
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