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Puli idiyappam recipe | Variety idiyappam recipes

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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!

Reader Interactions

Comments

  7. S.Menaga

    புளிக்காய்ச்சல் சேர்த்து இடியாப்பம் செய்ததில்லை..பார்க்கவே அருமையாக இருக்கு….

    Reply

  21. Annapoorani

    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

  33. Mahi

    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

  35. Sudha Sabarish

    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

  40. Uma

    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

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