Category: Breakfast, Dinner, Healthy Cooking, Traditional
Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins
Idiyappam is a favorite breakfast for many. If you want to have a light and healthy breakfast, then this is your best bet next to the versatile Idli. Idiyappam is made with roasted rice flour, ragi flour, bajra flour, and also wheat flour. Wheat Flour Idiyappam is very easily doable and tasty too. The key to a tasty wheat Idiyappam is to use the right measurement of flour to water. In this recipe, I have provided the exact measurements along with tips and tricks that I have followed to achieve a perfectly soft Idiyappam. Try this Idiyappam for this week’s breakfast and leave our comments. For other breakfast recipes in this series, follow the website here and the Youtube channel (mathiscookbook).
Ingredients
Adjust Servings
Instructions
- Heat a heavy-bottomed pan and add one cup of wheat flour to it. Roast them on a medium flame until the aroma comes.
- Boil one cup of water in a saucepan. Add a pinch of salt and a teaspoon of oil. Let it come to the rolling boil stage. Switch it off.
- Add the hot water to the roasted flour in small quantities and keep folding the flour. Use a ladle to do this. Keep it covered for ten mins. Knead it to a smooth dough with hands.
- Use an Idiyappam mold in the press. Grease the press and place dough to it. Squeeze them to Idiyappam plates in a circular manner.
- Steam for five mins in Idli pot and serve with grated coconut and sugar/ jaggery.
Notes
- Always roast the wheat flour before making this Idiyappam. It will give you a non-sticky dough to make Idiyappam.
- Make sure that the water reaches a boiling consistency. Don't add warm water.
- Use Idiyappam mold with bigger holes for this Idiyappam. It will make it appealing and easy to squeeze.