Do not confuse corn flour with maize flour. Maize flour is milled from entire corn kernel. It is good for making Tortillas. Whereas corn flour is refined maize flour after removing the proteins and other substances from corn kernel. It is purely starch. It is good for thickening.
1/2cupMaize flour (Corn atta / yellow chola maavu)
1/4cuprice flour
1cupwater
1/2tspsalt
1/2tsp oil
Instructions
Mix both flours and dry roast for few minutes till they become warm. Do not over roast.
Heat water in a vessel, add salt and oil and bring to boil.
When the water starts boiling, reduce heat and add the flour mixture.
Keep cooking till it forms a lump.
Remove from fire and cool
Knead to smooth consistency and make big balls.
Take Idiyappam press, fill with one ball and squeeze through to make small idiyappams in each idli mould.
Steam for 5 to 7 minutes and cool. Do not over cook as it might become hard.
Topping:Salted version—Heat 1 tsp oil and add 1 tsp each mustard seeds, urad dal, channa dal and roasted peanuts. When the dal becomes brown, add 1 green chilli chopped, 2 tbsp freshly grated coconut and salt. Sauté for few minutes.Sweet version—Dry roast 1 tbsp sesame seeds (til / ellu), and 2 tbsp grated coconut separately till they become slightly brown. Add 1 tbsp roasted peanuts and 2 tbsp jaggery powder and blend / pulse in a mixer to a coarse powder. Add a dash of cardamom power.
Serving:Arrange the idiyappams in a plate. Divide into 2 and spoon 1 tblsp of sweet version on each in one part and 1 tbsp of salted version in the other part.Alternately, keep the plain idiyappams and the toppings separately. Let the members serve themselves with whatever toppings they desire.
Notes
Quantity of water depends on the quality of flour. Adjust accordingly.
If the dough is dry, it will be hard to press. If it is watery, the strings will stick to each other.
Keep the dough covered with wet cloth when making batches.