Making idiyappam/idiyappam with bella pagu

Believe me am totally mad about this stringy springy delight and will eat all day long especially when I relish it with jaggery coconut syrup (bella pagu).In our home we do it by steaming it as idli’s and then pressing it in idiyappam maker.Difference in taste is always there by making idiyappam  by  this method(by steaming the batter as idli’s).I still remember that I used to pester my patti to do this for me.Not only that even my amma used to do it as frequently as possible for my brother(myself included).

My son always plays with it by rotating the handle and not only that he is very particular in helping me to press out idiyappam from this machine.Making idiyappam is pleasurable job for me and it works well with kurma,paya,egg curries,sweetened thengai pal but most often it is paired with bella pangu in our home.Both my Patti and Amma does not add coconut to the batter while grinding but we love it as it is.From this basic idiyappam we used to do varies types of sevai.Of course I do idiyappam from rice flour now and then but steamed idli method means so much to me.In my circle every home has this special instrument starting from mother’s to my mother-in-laws place.

Making idiyappam/idiyappam with bella pagu

INGREDIENTS:

FOR IDIYAPPAM:

Idly rice – 2 cups
Salt to taste

FOR THE SYRUP:
Jaggery – 1/4 kg
Coconut – 1 cup grated
water as needed
Cardamom powder – 1/4 tsp

METHOD:

VERY THIN CONSISTENCY

POUR AS IDLI’S

THIS IS THE IDIYAPPAM MACHINE

TAKE OUT AFTER 6 MIN OF STEAMING

INSERT HOT IDLI’S

FINAL STRINGS

1.Soak idli rice for 4 hours and grind to a thin batter by adding required salt.

2.Then pour idli’s in idli pot and steam for6 minutes.

3.Put in a hot pack and squeeze in idiyappam maker  when it is still hot.

4.store in a hot pack till use.

FOR THE SYRUP

ADD WATER BOIL AND FILTER

ADD COCONUT PASTE

ADD CARDAMOM POWDER AT LAST

5.Boil jaggery with water and filter.

6.Again bring to boil for sometime till thick then add coconut paste .

7.Let it boil to some time till slightly thick not too thick.

8.switch off and add cardamom powder and you are ready to go.

Making idiyappam/idiyappam with bella pagu

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Prep Time 4 hours hrs

Cook Time 1 hour hr

Total Time 5 hours hrs

Ingredients

  

For idiyappam:

• Idly rice - 2 cups
• Salt to taste

For the syrup:

• Jaggery - 1/4 kg
• Coconut - 1 cup grated
• water as needed
• Cardamom powder - 1/4 tsp

Instructions

 

• Soak idli rice for 4 hours and grind to a thin batter by adding required salt.
• Then pour idli's in idli pot and steam for6 minutes.
• Put in a hot pack and squeeze in idiyappam maker when it is still hot.
• Store in a hot pack till use.
• Boil jaggery with water and filter.
• Again bring to boil for sometime till thick then add coconut paste .
• Let it boil to some time till slightly thick not too thick.
• Switch off and add cardamom powder and you are ready to go.
  

Notes

Some add coconut when grinding the rice for more richness.
The batter should be watery.
The rice can be soaked from 4-6 hours.
The idli's should be hot enough otherwise the squeezing will be harder.
After pressing it can stored in a hot pack or in vessel with wet cloth covered to prevent dryness.