IDIYAPPAM
INGREDIENTS:
Soak 3 cups of rice (local small grain)
2 cups of freshly grated coconut
A cup of water
2 tbsp of coconut oil
Salt to taste
1/2 lt of coconut milk
1/2 cup of jaggery
1 tsp of fresh cardamom powder
METHOD:
Wash and soak 3 cups of rice (local small grain)
Grind it with 2 cups of freshly grated coconut
Grind it to a fine paste
Add a cup of water accordingly and keep adjusting water while grinding
Add the batter to a vessel
Add a cup of water
Add 2 tbsp of coconut oil
Add salt to taste
Cook the mixture on a medium to low flame till the batter starts to thicken and doesn’t stick the vessel
Keep stirring it continuously
Add another tbsp of oil
On a very low flame cook for another 3-4 minutes
Make the dough into cylinders and steam them for 15 minutes
Shut the flame after 15 minutes
Take a mold/sancha
Take the hot dough balls and mold it into sevainyan
Take 1/2 lt of coconut milk
Add 1/2 cup of jaggery to it
1 tsp of fresh cardamom powder
Mix it well
Serve it cold with idiyapam
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Produced by- Shashank Alshi, Shivani Jaiswal & Team
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