Idiyappam 2 types with side dish

Ingredients

For side dish

jaggerry-60 gm

grated coconut-1 cup

chutney dal powder-1 tbsp

cardamom powder-5

salt

rice flour

Idiyappam type 1

raw rice ( soaked)-1 cup

water-2 glass

ghee

butter

salt

Idiyappam type 2

soaked raw rice-1 cup

ghee

salt

water-2 glass

butter

grated coconut

Preparation

For side dish cooking, grind coconut well, then melt jaggerry with cardamom and salt, then add coconut milk into it, next rice flour paste, and gram dal powder, cook well and keep aside.

For making idiyappam type 1, grind soaked rice well with required water and salt. Heat a pan, add ghee and the batter and 2 glass of water and butter, cook until it become a soft dough, now take idiyappam maker, and fill with dough, and press idiyappam into a banana leaf, and steam cook this well.

For type 2, cook the batter in a pan with water and butter, make a soft dough, divide this into equal portions, then steam this dough, after steaming ,press into a banana leaf , no need to steam again.

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