Name: Cornmeal Idiyappam recipe by Sharanya Raghuraman at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Cornmeal - 1 cup; Rice flour - 1/2 cup; Salt - as per taste; Water- 1.5 cups; Oil- 1/2 teaspoon; Oil for greasing the moulds

ABOUT Cornmeal Idiyappam RECIPE

A twist to normal idiyappam, using cornmeal or matki atta. This is s very healthy dinner or breakfast option as it is light and is easily digestable

Instructions

In a pan, dry roast the corn meal. Keep stirring it continuously. Roast until you get a good aroma out of it. It will take up to 5 minutes. Keep the heat in medium.
Turn off the heat and add the rice flour. Mix well and keep it aside
Bring 1.5 cup of water to boil. Add salt and oil. It should boil really well.
Pour this water to the flour, slowly, continuously mixing and make sure that the water should not be added too much. Also, do not add cold water. So, boil some extra water in the begining
Bring it together
Make this to a smooth dough
Cover and let it rest for 10 minutes Grease your idli molds with oil
Divide the dough in to 2 equal portions and fill your idiyappam press with this dough. Use the one with small holes.
Press it in a circular motion on idli plate in the form of long strings.
Stake them in a steamer and steam for 8-10 minutes in a medium heat.
Serve hot with chutney or sweet coconut milk or any coconut based curry.
Serve with any curry of your choice

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