Hello everyone in kerala traditional food idiyappam and egg curry for the traditional breakfast of kerala.in commanly known as idiyappam or noolpputtu
First of all we have to make the idiyappam or noolpputtu in my home for breakfast and my mom usually serve with egg currey
I still like to have idiyappam with egg currey which is not what it is commonly served with.
ingredients
1 cup rice flour
1.5 cup water
1 tsp oil
1/2 tsp salt
coconut grated
2cup water for steaming
banana leaves
preparation
1.Before you begin making the dough, grease oil on an idli pan or a steamer pan and keep ready.
2.If you have banana leaves then cut them in squares and place them on the idli moulds. Grease the banana leaves with some oil.
Roasting Rice Flour For Idiyappam or noolpputtu
1.Heat a kadai or pan. Keep the flame to a low and add 1 cup rice flour
2.On a low flame stirring often roast the rice flour for 4 to 5 minutes. You don't need to brown the flour. Its just lightly roasted and this helps in making soft idiyappams.
3.Continue to stir and roast till you see steam coming from the rice flour.
4.When you see steam appearing from the rice flour, then switch off the flame. Remove the rice flour in a mixing bowl or pan.
or we can use packet roasted white flour
Kneading Dough For Idiyappam
In the same kadai or pan in which rice flour was roasted, add 1.5cups water.
Add 1/2 tsp salt.
Let the water come to a boil. The water has to be hot but should not be very hot. Do not allow it to come to a rolling boil. When you see tiny bubbles appearing in the water and it begins to start boiling, thats the time you switch off the flame.
Then add the hot water in the rice flour.
Begin to mix with a spoon or spatula. mix very well.
Keep on mixing and when the heat is tolerable then you can begin to knead. If you cannot knead then wait for 1 to 2 minutes and when the heat can be tolerated then start kneading. Do note that the dough has to be hot when you knead.
Knead to a smooth and soft dough. If the dough looks dry then you can sprinkle some warm water on it and continue to knead. If the dough become sticky then add a few tablespoons rice flour and knead.
Making Idiyappam
Take the disc meant for making the idiyappam and spread some water or oil on it.
Also before you start making idiyappam, heat 2 cups water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame.
Divide the dough into 2 to 3 portions. Prepare a log from one portion and place it in the idiyappam/murukku maker. Grease the idiyappam maker with some oil or water before you place the dough in it. Cover the rest of the dough with a kitchen napkin so that they don't dry out.
Now begin to press the idiyappam/murukku maker directly on the idli moulds in a concentric round circle.
Form one roundel of the idiyappam.
While making idiyappams, the dough has to be hot or warm.
This way continue to make idiyappams on all the idli moulds.
Sprinkle some grated coconut on top of each idiappam. Coconut is optional and can be skipped. Alternatively you can sprinkle fresh grated coconut and sugar just before serving.
Now place the idli stand in the pan.
Cover pan with a lid. If using pressure cooker, then remove the whistle (vent weight) and cover the cooker.
On medium to high flame steam idiyappams for 9 to 10 minutes. After they are cooked well, switch off the flame and let the idiyappams be inside the steamer pan for 1 to 2 minutes.
Then remove the idli stand from the pan. Remove the idiyappams with a spatula and serve the idiyappam.
If you have used banana leaves then you just need to pick up the banana leaves and serve. If not serving immediately then place the idiappam in a casserole so that they stay warm.
Nutrition Facts
Idiyappam
Amount Per Serving
Calories 54
% Daily Value*
Sodium 52mg2%
Potassium 16mg0%
Carbohydrates 10g3%
Calcium 3mg0%
Iron 0.1mg1%
(Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins)
After that we gonna cook egg curry for the side dish to eaten its look very tasty and gud for health.This Creamy egg curry recipe is fragrant infused with coconut milk and it is warm, comforting egg curry completely customizable, all comes together in just 20 mins!
Ingredients
3 Eggs (boiled)
1 tbs coconut oil
1 tbs fennel seeds
1 sprig curry leaves
2 tsp star anise
Preparation
- To boiling water, add eggs and boil for till the eggs are hard-boiled about 8 to 10 mins.
- Take 1/2 cup of coconut to a blender and 1.5 cups warm water, pulse for a few seconds and strain the mixture. Coconut milk is ready.
Firstly Boil eggs and peel off the shell
Begin by heating 1 tbs of coconut oil, add fennel seeds, curry leaves, and star anise.
Add sliced onions, salt, and green chili and cook until the onions are soft and translucent about 3 to 4 minutes.
Add 1 tbs of ginger garlic paste and cook for about 3 mins until the raw smell disappears.
Add chopped tomato
Cook the onion tomato masala for about 5 mins, until the tomatoes turn mushy.
Add chili powder and turmeric powder
Cook for about 5 mins, until you see a thin glaze of oil appears on sides.
Pour in 1 cup of coconut milk
Bring to boil, reduce the heat. Simmer for 2 mins.
Add in the sliced hard-boiled eggs and cover and simmer for 2 mins.
the prepared idiyappam and egg curry to be served into me and my family to my mom and happy to eaten the kerala traditional style cooked food its very tasty and i wish to my mom for the art of cooking