Making of dough (mavu) for idiyappam and kozhukattai - Preparation time 1 hr (without rice soaking time :-))
Idyappam is a very healthy tiffin making dough will be bit time consuming. Usually my mom used to prepare dry idiyappam dough and give which can be used for an year. I will share the preparation method of that dough later. Now i am providing a method which can be made in home.
Raw rice - 1 cup
Water - 1.5 cup
Salt - as required
Sesame oil - 3 to 4 tbsp
Soak the rice for 2 hours. Remove the soaked water and grind to smooth paste with required amount of water (in mentioned 1.5 cup).
Mix the smooth paste with remaining amount of water.
Transfer to heavy bottomed pan and boil in slow fame. Keep stirring continuously else lumps will form.
If you feel difficult to stir continuously switch off the flame and mix well and switch on the flame again.
Add sesame oil and stir well till it become thick dough (like chapati dough).
The dough will look shinny if it is too sticky you can add few tsp of sesame oil.
When you make ball it should be smooth without cracks.
This dough can be used for kozhukattai and also for making idiyappam.
Using above Idiyappam flour, idiyappam mould (acchu) and idli cooker we can make idiyappam.
Insert required amount of dough in the mould. Press over the idli plate circularly so it might be like noodles.
Cook this in idli cooker. After few mins (app 5 to 10 mins) the colour will be slightly changed. You can also press the cooked flour in your hand and see (it wont be sticky).
Transfer this to a plate. If it has been properly cooked even single string wont stick to the idli cooker plate.
You can make different varieties of idiyappam using above idiyappam. I will publish the varieties in this blog. Keep viewing.