Wheat idiyappam / Wheat Noolputtu

Ingredients

Roasted Wheat flour - 2 cups
Boiled Water - 2 to 2 1/4 cups
Salt - As per need

Cooking Method


1. Dry Roast the wheat flour till it becomes hot. Colour need not to be changed. (Do not over roast)
2. Add salt to it.
3. Boil the water.
4. Add the boiling water to the roasted flour little by little and mix it gently using a ladle.
5. Add water till it gets to dough consistency. Then mix it well with your hands (be careful because the dough may be too hot). You can use 1 or 2 tsp of gingelly oil also for not sticking to your hands. The dough should not be too tight.
6. Then take the dough little by little,  put it into idiyappam mould and press it into the greased idli moulds. If you are adding coconut, add a little in the middle of each idiyappam while pressing itself.
7.  Steam in medium flame for 10 - 12 min.

Serve it with chutney or stew or any vegetable kurma.

I am using a mould like the one below in Amazon. This one is brass though, I am using a stainless steel one.

Vellayappam

This is my umpteenth attempt on making Vellayappam. I have tried it many times with different proportions, but with unsatisfactory results.

At last i got certain tips from my mom who is an expert in making it. There is not just one way of making this, i will be trying the other varieties later.

Ingredients

Raw rice - 2 cups
Shredded coconut - 2 cups ( approx)
Cooking soda - 1/4 tsp
Sugar - 1 tbsp
Salt - As per need

Procedure

1. Soak the rice for  3 to 4  hours. Grind it nicely. Do not add too much of water while grinding.
2. Take one ladle of grinded rice and mix it with one cup water.
3. Heat the pan and add this mixture. Stir this mixture in a low flame until it becomes thick. ( I did not make it a very thick paste). Let it cool.
4. Add this paste to the grinded rice along with coconut and grind it nicely.
5. Add sugar and salt.
6. Keep it overnight so that the batter gets fermented.
7. Before making appam add the cooking soda and mix gently until you can see bubbles coming up.

Making Vellayappam

If the appa chatty is iron, then you have to smear oil before cooking. No need to smear oil in non stick appa chatty. Pour one ladle of batter in appa chatty. Gently swirl it into sides in one direction. Sides should be like lace.
Cover and keep it for 3-4 min in med flame. If you want roasted ones keep it for some seconds on high flame and then take it. Only one side needed to be cooked.

Vellayappam will be good when served with ishtu (stew), peas masala etc.

*Be careful that the mixture should not be runny because after fermentation it will become even watery.

*Vellayappam will be sticky when served too hot. So it is better to be served warm.

I am using a non-stick appa chatty like the one below in Amazon:

Idiyappam / Noolputtu/string hoppers

Idiyappam
Ingredients

Roasted Rice flour - 2 cups
Grated Coconut - 1 cup (optional)
Water - 2 1/4 to 2 1/2 cups
Salt - As per need

Making

1. Dry Roast the rice flour till it becomes hot. Colour need not to be changed.
2. Add salt to it.
3. Boil the water.
4. Add the boiling water to the roasted flour little by little and mix it gently using a ladle.
5. Add water till it gets to dough consistency. Then mix it well with your hands (be careful because the dough may be too hot). You can use 1 or 2 tsp of gingelly oil also for not sticking to your hands. The dough should not be too tight.
6. Then take the dough little by little,  put it into idiyappam mould and press it into the greased idli moulds.
If you are adding coconut add a little in the middle of each idiyappam while pressing itself.
7.  Steam in medium flame for 10 - 12 min.

Serve it with chutney or stew or any vegetable kurma.

Rava/Semolina Dosa

Ingredients

• Rava/Semolina - 1 cup
• Rice Flour - 1 cup
• Whole Wheat Flour(Maida) -1 cup
• Cumin seeds - 1 teaspoon
• Salt - According to taste
• Asafoetida - 1 Pinch
• Curry Leaves -
• Pepper powder - As per spiciness required
• Ginger - 2 Teaspoon
• Green Chili - As per spiciness required
• Ghee - As per need

Procedure

Mix all ingredients and make a very thin batter.

Heat the tawa and take one ladle full of batter and spread batter by swirling the griddle. Drizzle Ghee on the sides and spread it into dosa.

Keep until the dosa becomes golden brown colour. Usually Rava dosas are roasted on tawa only one side. If Dosa is thick then you can turn it over and roast the other side too.

Serve hot with sambar/Chutney.

Coming soon Preparation of Sambar & Chutney to be served hot with Rava Dosa.