Stuffed idiyappam recipe
Stuffed idiyappam is a fancy fusion of traditional idiyappam, with a masala vegetable filled in it.
Servings: 3 people
Ingredients
For Idliyappam
- 1 cup Idiyappam flour
- 1 teaspoon sesame oil
- Water as needed
- Salt
For stuffing:
- 1 cup Mixed vegetables Carrot, beans, peas
- 1 pinches Turmeric
- 1 teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
To grind to Coarse paste:
- ¼ cup Coconut
- Cumin seeds or fennel ¾ tsp
- 2 Small onion
- 2 Green chillies Optional
To temper:
- ½ teaspoon Mustard
- ¾ teaspoon Cumin seeds or fennel
- 1 Curry leaves sprig
- 1 teaspoon Oil
Instructions
For Idiyappam:
- Boil water with oil (just till the bubbles start appearing at the bottom) and add this to the flour
- Add salt in water and make a smooth dough just like our chapathi dough.
- It should be non sticky if the consistency is right. Keep covered till you need.
For stuffing:
- Boil/ steam cook vegetables with salt, turmeric and red chilli powder till done.
- Grind the coconut first then add cumin/ fennel, onion and green chillies (if adding) and grind to a coarse paste, with only very little water.
- Heat kadai/pan with oil and temper with the tempering items given and then add the veggies. Stir fry for a minute.
- Add the ground masala to this veggie and cook in medium low flame for 3-4 minutes till the raw smell disappears. remove from fire.
To make stuffed idiyappam
- Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.
- Keep one or two tablespoon of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.
- Repeat it to fill the idly plate and steam this for 3-4 minutes.
- Serve hot with coconut chutney to rise your guest’s eye brows
Notes
- Fennel and curry leaves gives awesome flavor.
- You can make without coconut as well.
- Before keeping the idly plate into the idly pot, let the water boil.
- Don’t over cook, to get just soft and fluffy idiyappams.