Appam, idiyappam, puttu, pathiri are common staple breakfasts of Kerala. As you all might know I have spent most of my life in Andhra, I was not a big fan of these dishes. When my mom prepares these items, I used to think how much time and effort is required to make these dishes.
After marriage, when I came to know that my husband loves all these dishes, there was no other choice rather learn them. He was ok with whatever I made, but I thought of preparing them at least on weekends so that he can enjoy his breakfast. And so my culinary journey began. At first, when I tried to make these it was a flop but later on with the correct measurements and all I succeeded. Now, my daughter loves these items and so on weekends for breakfast, I will end up making either one of these.
A good side dish of these would be Kerala egg roast, vegetable stew, Kadala Curry or any non-veg dish. I have prepared chicken shorba with this idiyappam, which is a perfect combination, that I learned from my mom. As I love this chicken shorba, she used to prepare this side dish along with any one of the breakfasts. I would end up eating the chicken pieces… :)
Idiyappam, also called string hoppers, can be made when guests are at home. For making this the main things you want to have are an idiyappam press and a steamer.Idiyappam along with this chicken shorba is a perfect combination of breakfast or a dinner dish which will be loved by all.
In this chicken shorba, the blend of the spices along with curd is well induced into the chicken, which absorbs all the flavors and gives a perfect balance of all the ingredients. Some like the shorba to be thicker and others prefer thinner. It depends on your own tastes and preferences. Just try this amazing combination and let me know.
For making Idiyappam:
- Rice Flour- 2 Cups
- Salt- as Required
- Water- 2 Cups
- Grated Coconut- ¼ Cup
- Add salt to water and bring this to bubbling hot in a medium flame. Take rice flour in a mixing bowl and gradually add the boiling water, using a wooden spatula mix the flour.
- Add water until the dough comes together, till then mix using the wooden spatula. Keep this for about 5- 10 minutes, using your hands (be careful, the dough can be very hot) knead until you get a smooth and soft dough. The dough should not be too tight or too sticky.
- While kneading, if you feel that the dough is dry, just add enough hot water and knead. Cover the dough using a wet cloth.
- Grease the idli pan with oil, sprinkle 1 tbsp of grated coconut into these idli pans and take required portion of the dough in the idiyappam press and squeeze onto the greased idli pans.
- Repeat with the remaining dough till it finishes. Steam for about 7- 9 minutes on medium- high heat.
- Transfer the cooked idiyappam in a serving plate and enjoy with a side dish.
Recipe for Chicken Shorba:
- Chicken pieces- 500 gms
- Oil- 2 tbsp
- Cinnamon- 1 stick
- Cloves- 4 nos
- Cardamom- 3 nos
- Onions (chopped)- 3 nos
- Tomatoes (chopped)- 2nos
- Ginger and Garlic paste- 1 tbsp
- Red Chilli Powder- 2 tbsp
- Coriander powder- 1 tbsp
- Turmeric Powder- ½ tsp
- Cumin Powder- 1 tsp
- Pepper powder- 1 tsp
- Curd- 1 Cup
- Garam masala Powder- 12 tsp
- Water- 1 Cup
- Coriander leaves- few
- Pour oil, when hot add the chopped onions, when they turn translucent, add the ginger and garlic paste.
- When the raw smell disappears add the washed and drained chicken pieces, stir well till it gets blended.
- Add the chopped tomatoes, saute well. In this add the red chilli powder, coriander powder, turmeric powder, cumin powder, pepper powder and required amount of salt. Saute well till it oozes out water.
- Add curd, mix well. Add water and let this cook for some time closing with a lid.
- After 10 minutes on medium flame, take out the lid add garam masala powder, saute well. Switch off the flame.
- Garnish with chopped coriander leaves and enjoy this with hot idiyappam.