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Home » BREAKFAST-DINNER » Puli idiyappam recipe | Variety idiyappam recipes

Puli idiyappam recipe | Variety idiyappam recipes

July 14, 2011 by Raks Anand 48 Comments / Jump to Recipe

Puli idiyappam is my mom’s signature recipe. She makes for dinner along with other varieties like jaggery idiyappam and Paruppu Idiyappam recipe, I have blogged already. Just make plain Idiyappam and mix with pulikachal. My mom makes jaggery syrup and pulikachal in advanced so that she can mix and make sweet and puli idiyappam in no time.

Of course making idiyappam is a tedious process. But we all used to help her… I can eat this non stop. Love it. And sure whoever loves puliyogare, will love this too. I already have posted both recipes for basic Idiyappam and pulikachal. Just copy pasting the idiyappam process.

The rice flour quality is important. Choose good quality rice flour for best tasting idiyappam.

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Puli idiyappam recipe

Puli idiyappam or tamarind idiyappam is a tasty and easy breakfast or dinner idea with idiyappam. One of the tastiest idiyappam variety you must try.
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Cup measurements

Ingredients

  • 1/2 cup Idiyappam flour or Rice flour (raw rice flour is preferred)
  • Water - As needed
  • 1 tsp Sesame oil
  • Salt as needed
  • Pulikachal - as needed

Instructions

For making plain idiyappam

  • Boil 3 cups water until it starts to boil.
  • Take idiyappam flour in a wide bowl and mix hot water as needed into the flour, using a spatula.
  • Let it get cooled until it turns warm enough to knead.
  • Make a smooth dough without lumps and it should be non sticky. Not too firm too. Keep covered.
  • Grease the idli plate/mesh with few drops of oil. Grease the idiyappam press too (inside) to enable easy pressing.
  • Press the idiyappam in a circular way, make sure you don't layer too much.
  • Steam cook these just till its cooked, don't over cook (Takes one minute.
  • Make batches until u finish the dough. Now the basic idiyappam is ready.

For making puli idiyappam

  • Cool down the idiyappam and mix required pulikachal along with little sesame oil.
  • Adjust salt as needed and puli idiyappam is ready,enjoy!

Notes

  • After you make plain idiyappam, just fluff with you fingers little. No need to make it separate that time,as after we add oil and pulikachal, it will be easily separated by itself!
  • When you taste immediately after mixing, the spice level and salt should be a tiny little more than required so that at the time we eat, it will be just right.

Please refer here for Pulikachal Recipe.  In case you don’t have pulikachal, Season with 1 tbsp Sesame oil in a kadai – mustard, urad dal, chana dal, peanuts, asafoetida, curry leaves. Then add 1/4 cup tamarind extract (or 1 & 1/2 tsp tamarind paste) and boil till thick. Add it to the idiyappam.

Puli idiyappam stepwise method:

    1. Boil 2 cups water in a boil. See tips.
    2. Take the flour in a wide bowl and mix hot water as needed,using a spatula. Let it get cooled until it turns warm enough to knead.Mix
    3. Make a smooth dough without lumps and it should be non sticky. Not too firm too. If its very stiff,then it will be difficult to press through. So add water if needed. Keep covered.Dough
    4. I got these lovely bamboo mesh like things,meant for steaming from my maami.Mesh Its very handy,it easy to handle/manage and the cooking is done very fast. I like it! You can use idli plates as well.
    5. grease the idly plate/mesh with few drops of oil.  Grease the idiyappam press too (inside) to enable easy pressing. Press the idiyappam in a circular way,make sure you don’t layer too much.
    6. Steam cook these just till its cooked, don’t overcook (Takes one minute),Make batches until u finish the dough.Steamed
    7. Now the basic idiyappam is ready.

For Making Puli Idiyappam :

    1. Cool down the idiyappam and mix required pulikachal along with little sesame oil.
    2. Adjust salt as needed and puli idiyappam is ready,enjoy!

 

Notes

  • How much you boil the water to make idiyappam is important. Heat water until small bubbles start appearing everywhere in the bottom of the vessel. i.e; It should be just about to boil and NOT rolling boil.  If its rolling boil then the dough will get too much cooked when you make dough and it will be difficult for you to press. Even if its not heated well, then the idiyappam will turn too dry. So let it be just right, which you will learn from experience.
  • After you make plain idiyappam, just fluff with you fingers little. No need to make it separate that time,as after we add oil and pulikachal, it will be easily separated itself!
  • When you taste immediately after mixing,the spice level and salt should be a tiny little more than required so that at the time we eat,it will be just right.

Soft idiyappam with yummy pulikachal makes awesome combo! Do try if you like it!

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Filed Under: BREAKFAST-DINNER, NO ONION NO GARLIC Tagged With: No onion no garlic

Previous Post: « Oats paniyaram recipe, Oats kara paniyaram
Next Post: Vegetable stew recipe, Appam side dish »

Reader Interactions

Comments

  1. Vardhini

    July 14, 2011 at 9:15 pm

    Idiyappam has turned out so good. Looks delicious.

    Vardhini

    Reply
  2. Premalatha Aravindhan

    July 14, 2011 at 1:23 pm

    Wow yummy idiyappam,Loved the first click,amazing Raji…

    Reply
  3. notyet100

    July 14, 2011 at 1:26 pm

    This looks so delicious

    Reply
  4. jeyashrisuresh

    July 14, 2011 at 1:29 pm

    Never tried this version in idiyappam. Looks nice and cute presentation

    Reply
  5. Rekha shoban

    July 14, 2011 at 1:34 pm

    very interesting idiyappam!!great idea..nice click!

    Reply
  6. S.Menaga

    July 14, 2011 at 1:35 pm

    புளிக்காய்ச்சல் சேர்த்து இடியாப்பம் செய்ததில்லை..பார்க்கவே அருமையாக இருக்கு….

    Reply
  7. Priti

    July 14, 2011 at 1:37 pm

    New for me and looks tangy, yummy ….nice clicks

    Reply
  8. Tina

    July 14, 2011 at 2:02 pm

    looks great dear..yummy yummy.

    Reply
  9. Reshmi Mahesh

    July 14, 2011 at 2:03 pm

    Idiyappam is my fav too…this version looks delicious…Lovely presentation….and loved those bamboo mesh..cute..

    Reply
  10. Prathibha

    July 14, 2011 at 2:10 pm

    Even I make this Raks and I also blogged this…looks yummy..First pic is a killer..looks yummy…nothing beats freshly made one..

    Reply
  11. Ramya

    July 14, 2011 at 2:15 pm

    Idiyappam by itself is sooo yummy..and adding pulikachal..double yummy

    Reply
  12. Happy Cook / Finla

    July 14, 2011 at 2:17 pm

    Wish i had them right now.

    Reply
  13. sangee vijay

    July 14, 2011 at 2:31 pm

    puli idiyappam looks so tempting….never thought to combine puli kaichal with idiyappam..tats a great idea..very neat presentation…

    Reply
  14. Suja

    July 14, 2011 at 3:00 pm

    Absolutely delicious,tangy and flavorful..innovative recipe

    Reply
  15. Shanthi

    July 14, 2011 at 3:36 pm

    Yummy and soft idiyappams

    Reply
  16. Saraswathi Iyer

    July 14, 2011 at 3:42 pm

    Looks delicious.

    Reply
  17. srividhya Ravikumar

    July 14, 2011 at 3:53 pm

    looks absolutely yummy…

    Reply
  18. Prathima Rao

    July 14, 2011 at 4:04 pm

    Tangy, tongue tickling combo!!!
    Prathima Rao
    Prats Corner

    Reply
  19. ANU

    July 14, 2011 at 4:13 pm

    wow…pulihora…with vermicilli…very new idea…I have tried…lime Lemon vermicilli….

    happy to follow you …..

    Reply
  20. Annapoorani

    July 14, 2011 at 4:31 pm

    yes!!!I love ur photos…we call it as sevai and mom makes vella sevai and pulikachal sevai :)Making sevai is a tedious process and I totally agree with u 🙂

    Reply
  21. Annapoorani

    July 14, 2011 at 4:32 pm

    I love ur mesh 🙂 mom and MIl uses sevanazhi for making sevai 🙂

    Reply
  22. Vimitha Anand

    July 14, 2011 at 5:34 pm

    Yummy and tangy way to have idiayappam.. Looks so nice…

    Reply
  23. Ms.Chitchat

    July 14, 2011 at 5:39 pm

    Tangy idiyappam,even my version is the same as yours, love to have this anytime. Clicks are awesome as usual 🙂

    Reply
  24. Nithya

    July 14, 2011 at 6:07 pm

    Yummmm.. my amma makes this too 🙂 but our idiyappam process alone is different. We grind rice and steam idlies and then press it.

    Reply
  25. aipi

    July 14, 2011 at 7:26 pm

    What an authentic n declious recipe ~ very intriguing! The first pic is wonderful!
    US Masala

    Reply
  26. Laavanya

    July 14, 2011 at 8:02 pm

    I love this.. my mom always makes this when making idiyaapam 🙂

    Reply
  27. DD

    July 14, 2011 at 8:11 pm

    first I thought that was rice, surprised to c rice flour in ingredients!!! this is really new to me bookmarking it!

    looks fantastic!!!!
    Food Blog News
    Event-Healthy Snacks

    Reply
  28. Madhavi

    July 14, 2011 at 8:52 pm

    WOW this is new for me and must try recipe. Looks greattt!!

    http://vegetarianmedley.blogspot.com/

    Reply
  29. sowmya's creative saga

    July 15, 2011 at 12:22 am

    love those steaming meshes..puli idiappam looks so yumm

    Reply
  30. Divya Vikram

    July 15, 2011 at 1:01 am

    Idiyappam looks tangy and pretty Raks. Love the bamboo steamers 🙂

    Reply
  31. Sharmilee! :)

    July 15, 2011 at 2:49 am

    Looks so authentic with the thonnai and the ola paai bg…and the idiyapam looks divine 🙂 reminds me of the kovil puliyodharai

    Reply
  32. Mahi

    July 15, 2011 at 4:26 am

    I love that bamboo idiyappam plate! Looks cute Raji!

    Nice recipe and remind me of koyil puliyodharai! 🙂

    Tkz for clearing the doubt in Garlic chutney,sure will let you know! 🙂

    Reply
  33. jayasree

    July 15, 2011 at 5:10 am

    Drool worthy pics…I loved those bamboo steamer.

    Reply
  34. Sudha Sabarish

    July 15, 2011 at 5:40 am

    This is one of my fav dish.Just love it like anything and wil have three times a day also.Tht too if paruppu idiyappam mean omg i cant imagine tht.Even i've bought readymade one n need to prepare it.

    Reply
  35. Varshini Sudharsan

    July 15, 2011 at 5:53 am

    yummy raks 🙂
    I wanna grab those peanuts and eat 🙂

    Reply
  36. Ramya Bala

    July 15, 2011 at 2:50 pm

    yemma ipdi paduthara… 😉 so yummy it is :)))

    Reply
  37. divya

    July 15, 2011 at 9:32 pm

    WOW!!! This is absolutely tempting & yummy!!!

    Reply
  38. Akila

    July 16, 2011 at 11:58 am

    wow what a lovely idiyaappam…. simply superb….

    Regards,
    Akila

    Reply
  39. Uma

    July 17, 2011 at 3:25 am

    It is something new to me. We only make using tomato and lime and idiappam flour by grinding the rice.It is attracting.

    Cheers,
    Uma

    Reply
  40. Jay

    July 18, 2011 at 3:54 am

    sounds awesome…tempting clicks..
    btw, I tried ur rasgulla recipe..came absolutely tasty..thank you dear..:)
    Tasty Appetite

    Reply
  41. Santosh Bangar

    July 18, 2011 at 9:15 am

    wo looking tempting

    Reply
  42. Dibs

    July 18, 2011 at 2:02 pm

    Yummy!Yummy!Yummy!Would love to grab that donnai!

    Reply
  43. Shanavi

    July 18, 2011 at 11:04 pm

    How did I miss this post ?? tangy idiyappam, double like for me..love ur gadget too.. 🙂

    Reply
  44. An Open Book

    July 20, 2011 at 8:46 am

    go u have a recipe for this pilikachil? have heard about it so much, and been wanting to try it fr so long…

    Reply
  45. RAKS KITCHEN

    July 20, 2011 at 12:10 pm

    Please find the link on the 3rd line or below the first picture. The word pulikachal is linked to the recipe,thanks…

    Reply
  46. Just like that

    June 23, 2013 at 10:06 am

    can u please let me know where u got that mesh? looks very handy…

    Reply
  47. Naga

    November 20, 2013 at 12:10 am

    Hi, I tried out the idiyappam and it was not soft and It was rather hard and can u please tell me which brand of flour you used . I used housbran

    Reply
  48. Raks anand

    November 20, 2013 at 12:19 am

    Boil water for more time.

    Reply

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