How to make Idiappam -
These are fresh seviyan that can be had with a spicy chutney.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल),
Cuisine : Kerala
Course : Snacks and Starters
For more recipes related to Idiappam checkout Bhel Puri, Noodle Cakes with Sliced Chicken, Kanda Poha, Vazha Elai Kozhakattai . You can also find more Snacks and Starters recipes like Pasta Sandwich Fried Fish in Banana Leaves Mysore Masala Dosa Black Grape Pani Puri
Idiappam Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 3.30-4 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet & Sour
Ingredients for Idiappam Recipe
Rice raw 2 1/2 cups
Salt to taste
Refined oil 2 tablespoons
Method
Step 1
Clean, wash and soak the rice for about two hours. Drain well and spread out on a clean dry cotton cloth in an airy place for twenty minutes.
Step 2
Grind this to a smooth powder, sieve and keep aside.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
