INGREDIENTS:
- 1 cup Rice Flour
- 1/8 tsp Salt
- 1 1/4 cup of hot water
- 2 tbsp oil
- 1 tbsp Ghee
- 1/2 cup Chopped Onion
- 2 tbsp Chopped Ginger
- 3 Serrano Pepper/ Green Chillies
- 1/2 tsp turmeric powder
- Salt to taste
- 1/4 Lemon
- Cilantro chopped
- Tadka/ Tempering:
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 1 tsp Urud dal/ White Gram
- 1 tsp Channa dal / Split Bengal Gram
- Curry leaves (optional)
- Hing / Asafoetida (little)
STEP BY STEP VIDEO:
INSTRUCTIONS 1:
Idiyappam Recipe:
- Bring water to boil.
- Add rice flour and salt to a mixing bowl - Gradually add hot water and mix it until we get the soft dough.
- Add 1 tbsp oil to the dough and mix it to get a smooth, non sticky dough.
- Fill up this dough to the Idiyappam press.
- Grease the steamer plate (Idly plate) with the oil.
- Gently press the Idiyappam dough to the plate (as shown in video)
- Add 1 cup of water to the bottom of the Instant Pot and place trivet inside.
- Keep the steamer plate inside and close the lid with venting position
- Set Steam- low pressure for 5 minutes (Note: Steam mode countdown in venting will not work, so set your timer for 5 minutes)
- Turn off instant pot after 5 minutes. Let it sit for 5 minutes then open the lid.
- Soft Idiyappam is ready.
INSTRUCTIONS 2:
Idiyappam Upma:
- Once Idiyappam is cooled down, cut the Idiyappam into pieces.
- Clean the instant pot vessel and turn on saute mode.
- When pot is hot, add oil, mustard seeds, cumin seeds, urud dal, channa dal, curry leaves and hing.
- Add chopped onion, chopped ginger and green chillies. Saute until turns golden brown.
- Add turmeric powder and salt. Give a quick stir. Now change saute mode to LESS to avoid burning at the bottom.
- Add Idiyappam pieces and mix it well.
- Close it with any lid just to cover it. Let it sit for 3 minutes.
- Now add chopped cilantro, lemon juice and ghee. Give a gentle mix.
- Idiyappam Upma is Ready.
