Idiyappam is an easy to make healthy breakfast made using rice flour.It is mostly served with coconut milk and sugar.I have already shared KARUPATTI IDIYAPPAM which is sweetened with palm sugar syrup ,thus making it more healthy.

The dough is prepared by mixing hot jaggery syrup with the rice flour,the dough has to be soft and hot to squeeze it out easily through the idiyappam maker.You can have this vellam idiyappam without any side dish.

PREPARATION TIME : 10 MINS

MAKING TIME : 7 MINS (PER BATCH)

MAKES : 8-10*

INGREDIENTS :
1 cup idiyappam flour
250 g jaggery
1 cup water

METHOD

Take the jaggery and break them into small pieces.Boil the jaggery with water and simmer in lower flame for 5 mins to obtain thick jaggery syrup.Then filter the syrup in stainless steel filter and discard the residue. In a large mixing bowl add rice flour,jaggery syrup and mix well to make a soft dough.

Fill the idiyappam maker with the prepared dough.Now press the maker to squeeze out the dough in a circular pattern to produce long string like structures. Steam the idiyappams for 7-10 mins.Jaggery Idiyappam is ready to serve now.

TAKE CARE TIPS:
Alter the amount of jaggery according to your preference. Prepare the dough with hot jaggery syrup else it would be very difficult to press the Idiyappam maker to squeeze out the dough Let the dough be soft to get long strings like structures.

 

 

It's sweet with hints of molasses wrapped in the floral fragrance of Madagascar vanilla bean and some good bourbon. Happy Summer and stay cool!

Jaggery, Vanilla Bean and Bourbon Ice Cream - Makes 1 Quart [960 ml]

1 whole vanilla bean
½ cup [120 ml] whole milk
2 ½ cups [600 ml] heavy cream
2/3 cup [130 g] packed jaggery
6 egg yolks
1/4 cup [60 ml] bourbon

Scrape the vanilla bean and add the stalk and seeds along with the milk, heavy cream and jaggery, in medium saucepan on medium-low heat, until the jaggery is completely dissolved.

In a small bowl, whisk the yolks and then whisk in ½ cup [120 ml] of the warm milk and cream mixture. Pour the warm egg yolk mixture in to the saucepan and whisk quickly until combined. Cook over low heat and stir constantly, until the mixture thickens to a custard-like consistency and coats the back of a spoon (your finger should leave a clean trail when you draw a line with your finger across the custard coating on the spoon). Remove from heat and strain the mixture through a fine mesh sieve to remove any lumps. Transfer to a resealable gallon ziptop bag and seal. Plunge the bag into an ice bath and leave there for about 30 minutes, or until the custard is fully chilled.

Add the bourbon to the chilled ice cream base. Transfer to an ice cream maker and churn according to the manufacturer’s instructions. Scrape the ice cream into a freezer-proof, airtight container and freeze for at least 2 to 4 hours before serving.

 

1/2 to 3/4 cup fresh ginger, peeled and grated
1/2 to 3/4 cup Organic Jaggery, grated or crushed
1/4 cup lime juice
2 tablespoons fresh mint leaves, chopped
A pinch of ground nutmeg
2 quarts water
1 Packet of Starter Culture

Place all the ingredients in a 2 quart glass jar, and close the lid tightly. Shake the jar to mix well. Leave at room temperature (preferred temperature is 70 F) for about 3 days. Strain it and refrigerate. Keeps fresh in refrigerator for about a month. Serving Size: 4 oz. Servings about 16.