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
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.
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.