Godhumai Idiyappam/ Wheat flour idiyappam, one of my favorite breakfast/dinner item.As you have read my blog before, you know how much i love idiyappam. Atleast once in a week ,i make rice flour idiyappam. For a change, sometimes i make this gothumai idiyappam.
When i first tried this idiyappam, it was a total disaster, don't know what went wrong, but the end result was very hard and everything was ended in trash. Later i knew, to make soft idiyappam from wheat flour, roasting the flour is very important.So while you're making this idiyappam, try roast the flour well , until nice aroma/ nutty flavor comes from the flour. For 11/2 cup of flour, it takes around 10 mins on medium flame.
This idiyappam taste great with coconut & sugar. But my hubby doesn't like to have anything with sugar, for his sake, i make sambar to paired with. Either way it tastes delicious.Give it a try you will know.
Procedure
Notes:
This idiyappam taste great with coconut & sugar. But my hubby doesn't like to have anything with sugar, for his sake, i make sambar to paired with. Either way it tastes delicious.Give it a try you will know.
Gothumai Idiyappam|Wheat Flour Idiyappam
Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 20 small idiyappam
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Ingredients
Wheat flour - 11/2 cup
Water - 1 cup
Salt - to taste
Grated coconut - as needed
Wheat flour - 11/2 cup
Water - 1 cup
Salt - to taste
Grated coconut - as needed
Heat a kadai and add the flour in the kadai, roast it in medium flame till nice aroma comes from the flour.It takes around 10 mins and also the flour slightly change its color at that time.
You can see the color change in the below pic.Now heat the water until it comes to rolling boil stage. Once the flour cool down a bit, add the required salt in the flour & mix it well.
Add the hot water into the flour and mix it with spatula.Let it rest aside for few mins till it comes to hand bearable temperature. Now mix it with your hand and form a firm dough.
Take a portion of dough and roll into log shape and put it in idiyappam maker.
Close the idiyappam maker with lid and squeeze into circular motion in each disc of idly plate.
Steam the idiyappam for 8-10 mins in medium flame.
Take the idiyappam from heat, invert the idly plate into another plate. Remove the idly plate, the idiyappam is ready to serve.
For coconut stuffing, first squeeze the idiyappam in half of the disc, place the required amount of coconut on it, then again squeeze the idiyappam to cover the coconut.
Steam it for same 8-10 mins in medium flame. Tasty coconut idiyappam is ready now.
Serve it with sambar or sodhi kulambu . For stuffed coconut idiyappam, little sugar is enough to have.
You can see the color change in the below pic.Now heat the water until it comes to rolling boil stage. Once the flour cool down a bit, add the required salt in the flour & mix it well.Add the hot water into the flour and mix it with spatula.Let it rest aside for few mins till it comes to hand bearable temperature. Now mix it with your hand and form a firm dough.Take a portion of dough and roll into log shape and put it in idiyappam maker.Close the idiyappam maker with lid and squeeze into circular motion in each disc of idly plate.Steam the idiyappam for 8-10 mins in medium flame.Take the idiyappam from heat, invert the idly plate into another plate. Remove the idly plate, the idiyappam is ready to serve.For coconut stuffing, first squeeze the idiyappam in half of the disc, place the required amount of coconut on it, then again squeeze the idiyappam to cover the coconut.Steam it for same 8-10 mins in medium flame. Tasty coconut idiyappam is ready now.Serve it with sambar or sodhi kulambu . For stuffed coconut idiyappam, little sugar is enough to have.Notes:
- Depends on flour quality, water quantity may varies.So start with 3/4 cup of water and increase if needed.
- While roasting the flour, you may see brown strikes of flour at the bottom, so if you leave unattended for a min, there is a chance of burning the flour at the bottom.
- Continuously roast the flour in medium flame for minimum 8 mins.
- Taste good & soft even after hours.
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