Corn idiyappam is an oil free and steam cooked food item. Since this dish belongs to a cuisine which is oil free, it makes a healthy breakfast option. In some regions idiyappam is also called ‘nool puttu’ or ‘sevai’. This corn idiyappam is a variation to the generally made idiyappam with rice flour.
Few important things to consider while making idiyappams is to maintain the proportion of flour and water, else idiyappam is not going to be good. Also you can replace water with coconut milk for more flavours.
At home I usually add some sugar to the coconut and add to idiyappam while steaming. I really love it… you can actually taste the sweet juicy coconut, just thinking about it makes my mouth water, sigh!
C’mon…Let’s start with the preparation…
Ingredients
- 1 ½ cups Corn flour
- 1 ½ cups Boiling water
- ¾ cup Grated coconut
- Salt, to taste
- 1 tbsp. Ghee
Method
- Combine salt, corn flour and ghee in a bowl. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
- Grease the top and bottom of idli moulds or idiyappam plates. Sprinkle the grated coconut on these moulds. Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.
- Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 minutes on medium to high flame. Keep the steamer closed for a min or two. Transfer the cooked corn idiyappam to a serving plate.
- Serve corn idiyappams with vegetable stew or egg curry.
