Idiyappam Recipe- Steamed Rice Dumplings with Coconut & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Idiyappam Recipe – Steamed Rice Dumplings with Coconut & Vegetable Curry

Introduction

There’s just something so comforting about a warm, South Indian breakfast, isn’t there? For me, it always brings back memories of visiting my grandmother, and the aroma of freshly steamed idiyappam wafting through her kitchen. These delicate rice dumplings, paired with a flavorful vegetable curry, are a true delight. I’m so excited to share my family’s recipe with you – it’s a little bit of work, but so worth it!

Why You’ll Love This Recipe

This idiyappam recipe isn’t just about a delicious meal; it’s about experiencing a little piece of South Indian culinary tradition. You’ll love how light and fluffy the idiyappam are, and the vegetable curry is packed with flavor. It’s a satisfying and wholesome dish that’s perfect for breakfast, brunch, or even a light dinner. Plus, it’s surprisingly versatile – you can easily adjust the spice level and vegetables to your liking!

Ingredients

Here’s what you’ll need to make this idiyappam with vegetable curry:

• 1 cup Idiyappam Rice Flour
• ¼ teaspoon salt
• 1.5 cups hot water (about 60ml)
• 1.5 tablespoons coconut oil (about 24ml)
• 1 teaspoon chana dal (split chickpeas)
• 5 cashews
• 1 teaspoon split urad dal (black lentils)
• ¼ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 3 dried red chillies, de-seeded
• 2 sprigs of curry leaves
• ½ teaspoon minced ginger
• 3 green chillies, chopped
• ¼ cup onions, finely chopped (about 30g)
• 1.5 cups mixed vegetables (about 180g)
• ¾ teaspoon salt (about 4g)
• ¼ cup fresh coconut, grated (about 30g)
• 2 sprigs of coriander leaves
• Half a lime juice

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Idiyappam Rice Flour: This is key. It’s a special type of rice flour, finer than regular rice flour, that gives idiyappam their unique texture. You can usually find it at Indian grocery stores, or online.
• Coconut Oil: Don’t skimp on the coconut oil! It adds a beautiful aroma and flavor to the tempering. If you absolutely can’t find it, you can use vegetable oil, but the flavor won’t be quite the same.
• Mixed Vegetables: Traditionally, carrots, beans, and potatoes are used, but feel free to get creative! Peas, cabbage, or even cauliflower work well. Spice levels also vary regionally – some families like it mild, others prefer a fiery kick! I usually add a little extra green chilli for my husband.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the rice flour and salt. Gradually add the hot water, mixing well with a spoon. Once it cools slightly, knead the dough while it’s still warm. It should be soft and pliable. Cover and let it rest for about 10 minutes.
2. Shape the Idiyappam: Grease your hands with a little coconut oil. Take small portions of the dough and shape them into marble-sized balls.
3. Steam the Dumplings: Place the dumplings in a steamer lined with muslin cloth or parchment paper. Steam for 10-12 minutes, or until cooked through.
4. Temper the Spices: While the idiyappam are steaming, heat the coconut oil in a kadai (or a deep frying pan) over medium heat. Add the chana dal, cashews, urad dal, cumin seeds, mustard seeds, red chillies, curry leaves, and ginger. Let them splutter and become fragrant.
5. Sauté and Cook Vegetables: Add the chopped onions and green chillies to the kadai. Sauté for 2-3 minutes, until the onions are translucent. Add the mixed vegetables and cook, covered, for about 5 minutes, or until they are tender-crisp.
6. Combine and Serve: Add the steamed idiyappam to the kadai. Sprinkle with salt, grated coconut, and chopped coriander leaves. Squeeze in the lime juice. Mix everything well, ensuring the idiyappam are coated in the curry. Serve hot with coconut chutney!

Expert Tips

• Don’t overwork the dough, or the idiyappam will be tough.
• Make sure the water is hot enough to help bind the flour.
• Steaming is crucial for achieving the perfect texture.

Variations

• Vegan Adaptation: Simply omit the cashews, or substitute with sunflower seeds.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your rice flour packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Reduce or increase the number of green chillies and red chillies to suit your taste.
• South Indian Festival Adaptations: During festivals, some families add a touch of jaggery (gur) to the curry for a hint of sweetness. My aunt always makes it this way!

Serving Suggestions

Idiyappam is best enjoyed hot, straight from the kadai. It pairs beautifully with:

• Coconut Chutney (a must-try!)
• Vegetable Stew
• Chicken or Mutton Curry

Storage Instructions

Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving. The vegetable curry is also best enjoyed fresh, but can be stored separately in the fridge for up to 3 days.

FAQs

• What is Idiyappam rice flour and where can I find it? Idiyappam rice flour is a finely ground rice flour specifically used for making idiyappam. You can find it at Indian grocery stores or online retailers.
• Can I make the dough ahead of time? You can prepare the dough a few hours in advance, but it’s best to shape and steam the idiyappam right before serving.
• What vegetables are traditionally used in the curry? Carrots, beans, and potatoes are the most common vegetables, but feel free to experiment!
• How do I get the Idiyappam to be soft and not sticky? Using the correct rice flour, not overworking the dough, and steaming properly are key to achieving a soft, non-sticky texture.
• Can I use a different type of oil for tempering? While coconut oil is traditional, you can use vegetable oil as a substitute, but the flavor will be slightly different.