Idiyappam, is commonly found dish in South (Tamilnadu, Kerala, coastal parts of Karnataka) India. The rice flour paste (or wheat flour/ragi flour) is pressed to noodles, steam-cooked and had. While sweet ones, are done by dusting with sugar and coconut flakes, savoury-lovers are free to have them with a dip of any spicy curry. You can opt for Kadalai curry, Meen kolambu, Chettinadu kozhi kolambu. Also am having minced meat curry on my draft and will post them soon :D
This dish is highly made by preparing rice flour at home, that is why I presume the name goes, Idi-'appam (Idi meaning 'to crush' in tamil. 'appam' meaning pancake) Here selected rice is soaked, drained and is dried. They are then crushed to yield very fine rice flour and the process continues. What happens here is that, I have made them with store-bought riceflour. Store bought ones may not be suitable if used directly. The trick is to roast them till they get an fine texture. Later they are sieved to yield uniform sized and textured rice flour. Thanks all goes to my, Keralite neighbor who shared this with me :D Thank you aunty :)
