Idiyappam - The Steam Cooked Breakfast Special

Title: A Symphony of Tradition: Idiyappam with a Twist of Memories

Embarking on a culinary journey down memory lane, I invite you to join me in the art of crafting Idiyappam—a timeless breakfast delicacy that carries the warmth of family traditions. In this picturesque adventure, I'll guide you through the magical process of creating the perfect Idiyappam, complemented by the sweet nostalgia of childhood stories and the joy of transforming a seemingly complex dish into a weekend masterpiece.

During my childhood, making Idiyappam was an art, and my mother's kitchen tales echo with the rhythmic sounds of the traditional Idiyappam seva nazhi. I remember the challenges she faced, patiently squeezing the thick dough with the help of my father. The ritual of making Idiyappam was reserved for weekends. Today, with modernity's touch, we have a variety of seva nazhis, that reduces the effort of making them perfectly.

Picturization:

Imagine a kitchen filled with the aroma of boiling water, the warmth of family bonds, and the rhythmic movements of crafting delicate strands of Idiyappam. The scene is a beautiful collage of tradition and innovation, a fusion of past and present captured in every frame.

Ingredients:

• 3 cups Rice flour
• Boiled Water
• Salt

Method:

1. 
   

   • In a large vessel, let the water dance into a symphony of bubbles.
   • Take the roasted white rice dough in another vessel.
   • Gently add salt, and mix well with a spoon/spatula
   • Pour the boiling water in small quantities, stirring the flour with a spatula, ensuring a harmonious blend without making the batter watery.
   • When the dough thickens, let it rest with the lid on, for 2 minutes.
   • Choose the piston-type seva nazhi, a modern-day enchantment making the traditional task a breeze.
   • Oil the idly moulds and skillfully squeeze the dough into them, creating delicate coils of Idiyappam.
   • In an idly cooker, add a quarter of water, allowing it to reach a gentle boil.
   • Place the idly moulds with the pressed Idiyappam dough and let them dance in the steam for 10-15 minutes.
   • After 15 minutes, unveil the idly cooker, and with a thick kitchen cloth, gracefully take out the idly moulds.
   • Let the Idiyappams cool, their rose-tinted beauty a testament to the blend of tradition and innovation.
   • Gently transfer the Idiyappams to a serving dish and pair them with the symphony of flavours—vegetable stew or chicken stew.
   • As you enjoy the hot Idiyappams, let the flavours transport you to a realm where every bite tells a story—a story of tradition, innovation, and the joy of savouring the weekend magic.

Bon Appétit!

Picture Presentation