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.

Little Badhusha - A testing time

Its nearing Deepavali, and I am being forced to prepare Badhusha for my dearest hubby. It is his favorite.

I know beforehand that its a mere sweet with maida, was not interested earlier. But for this time, I could not turn down his request. With tips from my aunty, I had the recipe in hand. With some time googling, I found out that most of the recipes was similar. To add a small twist, I made the size of Badusha tiny, to the size of a 10 Rupee coin. A one biter was the intend.

The ingredients are listed below: (Serves 3-4) (Coin sized 20 numbers)

• For Badhusha
• Maida (All purpose flour) - 1 1/4 Cup
• Ghee, Butter (in room temperature) and Oil - 1/4 Cup
• Baking powder - 1/4 tsp
• Cooking soda - small pinch (optional)
• Curd - 1 tbsp
• Powdered Sugar - 1 tsp
• Water - As required
• For Syrup
• Sugar - 1/2 Cup
• Water - To immerse the sugar
• Cardamom powder - if required

Preparation steps:

• Sieve Maida, Baking powder and Cooking soda.
• Add liquid Ghee, Butter, Oil, Curd and Sugar to the above.
• 
• If required add water and make it a smooth dough.
• Cover it for 30 minutes and knead the dough again for 5-6 minutes.
• Hand roll into small balls (size of gooseberry) and hand press to make like a coin.
• Make the Sugar syrup, till it becomes string consistent. Leave it in slim flame. Otherwise it crystallizes.
• 
• You may give the shape of a doughnut, for the pressed dough. Let your imagination fly here.
• Deep fry till it gets golden brown colour, keep it aside till oil is evaporated.
• 
• Add the all the roasted Badusha's in the sugar syrup and mix with the syrup. The Badhusha should get a fine coat of sugar syrup.
• Keep the sugar coated Bhadhusha in a different plate, without touching each other.
• Once cooled down, the white coating of sugar will be visible. Serve after this.
• Shelf life is about 2-3 days.

Little Badhusha, ready to serve