I love this idiyappam and kurma served at Saravana Bhavan restaurant,the tastes is really wonderful. This is a supposed to be a kerala dish, served usually with kadala curry, and trust me that is one of the best combination. If you live in coimbatore you get this ready made idiyappams made freshly every day morning and evening so whenever you feel like having you can have it avoiding all the hard part of soaking and grinding and more and sometimes you can also use the rice flour and reduce the job by skipping the grinding and mixing part, but the hard way gives you really very soft idiyappams compared to using the rice flour, harder way always yields a good result. My boy loves this dish and I did this after a long time and he almost started dancing after he took a first bite. This really gave me more joy but if I do again I doubt he would like it. This is the base for making the different variety of tasty sevai.
Method
Soak the 2 cups Idli Rice for 6 hours and grind to a thick paste of batter.
In a non-stick kadai add 2 tsp of oil and add the grinded batter and keep stirring until its turns soft dough and when touched the dough shouldn't stick to your hands.
You can also use the rice flour and skip the above step and directly mix with hot water. Take a small dough and put in a idiyappam maker and press in a greased idli plate and stream cook like idli for 5 to 10 mins or until done.
Serve with kurma or using this you can make lemon sevai, tomato sevai or plain onion sevai.
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