Idyappam

Ingredients:

• Rice Flour - 2 cups
• Water - 3 cups
• Salt - as required
• Shredded coconut

Accessories: Murukku press (choose the achchu with thin holes) & Idly mould

Procedure:

1. Boil 3 cups of water
2. In a bowl, take 2 cups of rice flour, add salt and mix well
3. When the water comes to boil, pour it into the bowl little by little and mix it with a spoon. Don't put your hands into it. The water will be very hot.
4. Mix the flour and water well. Make sure the dough is soft. You don't have to add all the 3 cups of water.
5. Take a hand full of dough and put it into the Murukku press and press into Idly mould. Sprinkle some shredded coconut on its top.
6. In pressure cooker, some water (2 or 3 cups). Place the Idly mould into it and close it with lid (without weight).
7. Let is steam cook for 10 mins.

NOTE: Idyappam goes well with Chicken curry, Kadalai Curry or some coconut milk and sugar.

Stuffed Poori

Ingredients:

• Potato -2
• Cauliflower - 10 florets
• Carrot - 2
• Corriander powder - 1 tbsp
• Garam masala - 1 tbsp
• Onion - 1/2 (chopped)
• Any vegetable(Green peas, beans,... ) or even chicken can be added. 

Method:

1. Add Salt to vegetable and cook until its cooked 75%
2. Drain water from the cooked veg and smash the vegetables.. dont smash too much. keep the drained water for later use
3. In a pan, add oil, curry leaves, chopped onions and saute.
4. Add smashed veg, salt(as required), Chilli powder, Turmeric powder, Corriander powder, Garam masala. Add the water from the drained veg, if needed. Make sure the mixture is dry.
5. cook for 3 mins and keep it aside. This will be used as stuffing.
6. Roll the poori flour. keep the stuffing at the center and fold it. Press the edges, so that the stuffing don't come out.
7. In a pan, add oil and fry the stuffed poori.

NOTE: Stuffed Poori can also be baked, instead of deep fry. Pre-heat oven to 250 degree and cook until the poori is cooked. it becomes fluffy and soft.. little dry though.