Idiyappam is normally consumed for break-fast and dinner. In Jaffna (Sri Lanka) idiyappam is made from combining red rice flour and wheat flour which gives the pinkish-brown color to the idiyappam. I use white rice flour instead of wheat flour. Wheat flour tend to stick to the idiyappam making mould and makes it difficult to squeeze the idiyappam. Traditionally idiyappam is served with sothi, coconut sambal, curries, or gravy.
- 1½ cups steamed/roasted white rice flour
- ½ cup roasted red rice flour
- 2½ cups boiling water
- salt to taste
- little bit of oil
Roasting the rice flour gives the idiyappam a nice roasted smell.
- Mix the red rice flour white rice flour and salt together
- Add boiling water little by little stirring constantly until the dough becomes soft
- Take a little bit of oil and spread over the idiyappam making trays (this will prevent idiyappams sticking to the trays)
- take a spoonful of this dough and place it in the “idiyappa ural” and squeeze on the idiyappam making trays
- Put these trays on a steamer and steam for about 10 minutes.
Yields about 16 medium to large idiyappams