Ingredients
For side dish
jaggerry-60 gm
grated coconut-1 cup
chutney dal powder-1 tbsp
cardamom powder-5
salt
rice flour
Idiyappam type 1
raw rice ( soaked)-1 cup
water-2 glass
ghee
butter
salt
Idiyappam type 2
soaked raw rice-1 cup
ghee
salt
water-2 glass
butter
grated coconut
Preparation
For side dish cooking, grind coconut well, then melt jaggerry with cardamom and salt, then add coconut milk into it, next rice flour paste, and gram dal powder, cook well and keep aside.
For making idiyappam type 1, grind soaked rice well with required water and salt. Heat a pan, add ghee and the batter and 2 glass of water and butter, cook until it become a soft dough, now take idiyappam maker, and fill with dough, and press idiyappam into a banana leaf, and steam cook this well.
For type 2, cook the batter in a pan with water and butter, make a soft dough, divide this into equal portions, then steam this dough, after steaming ,press into a banana leaf , no need to steam again.
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