RAAGI COCONUT FLOUR IDIYAPPAM

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Making idiyappam cropped with watermark

Idiyappam is another Kerala breakfast items my husband hasn’t eaten for the past 4 years.  But, the other day when I saw the organic ragi flour in one of the isles in the supermarket, I just took it thinking that I might get some idea later.  The very next day itself, I came up with this recipe and it was a huge success. We loved it and it was stomach filling. The best combination is chicken or veg stew, egg curry, egg roast. As you know, for me to post the recipe means my husband got the best reading.

Before you plan to make it, you need to buy the utensil (as shown in the picture)to make the idiyappam.

Raagi coconut flour with watermark

INGREDIENTS: for 5 idiyappam

Organic Ragi flour- 1/2 cup

Organic coconut flour- 1/4 cup

Himalayan pink salt (or sea salt)- to taste

Hot water- I’m assuming 1/4 cup

Freshly grated coconut

METHOD:

Mix all the dry ingredients. Do not add coconut. Add boiling hot water to it. Mix it with a spatula. I use a wooden spatula. Leave it aside for a while. Once it is slightly cool, mix well with hands. Put it into the utensil and make idiyappam. The first layer should be coconut. I used Idly mold to make idiyappam. If banana leaves are available, that is the best. Steam it for 10-15 minutes. ENJOY!!!!

Idiyappam dough with watermark

 

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