All you need for this recipe is idiyappam powder, water, coconut oil and the idiyappam/sev machine like this one. I usually serve this dish with garbanzo beans curry but any coconut based kurma or gravy will go well with this dish.
- Chemba Idiyappam Powder(I used Nirapara brand) – 2 cups
- Coconut oil – 1 Tbsp
- Salt – a pinch
- Water – as needed
- In a big plate or vessel add chemba idiyappam powder.
- In another vessel heat water, salt and coconut oil. Let it come to a rolling boil. This step is important. If the water is not to rolling boil, the idiyappam when pressed through machine will start breaking or crumbling. So let it boil well.
- Mix boiling water little by little with the idiyappam powder. Mix the water and idiyappam powder using a laddle or flat spoon to a thick dough. The consistency should be slightly loose than chappati dough, enough to be able to easily squeeze them through the idiyappam machine.
- In a idli plate or plate with holes, squeeze idiyappam with idiyappam machine using the sev disc. Steam the idiyappams in high for about 7 minutes. Serve hot with your choice of kurma or gravy. Enjoy!!!