Any millet flour (saamai, thinai, cholam, ragi, kambu, varagu) – 1.5 cups
Warm water – just enough to mix the flour into a dough consistency. It must be a little bit looser than chappati so that we can press it through the idiyappam maker.
Carrots/Capsicum/Beans/Onions/Any other vegetables – Quantity according to taste
Mustard seeds – 1 tsp
Red/Green Chillies – to taste
Salt – to taste
Warm water. Mix the water slowly with the millet flour (add a little bit of salt), kneading the flour gently. Get to a soft consistency. It should not be as hard as a chappati dough at the same time not watery. If you make murruku then this dough should be the same consistency as murruku dough.
Use a idiyappam or murrku press to make idiyappam on an idli plate. Steam for 4-5 mins. Take out the cooked idiyappam and steam the next batch. Do this till the dough is over.
In a skillet heat oil, add mustard seeds, let them splutter, add curry leaves, onions, red/green chillies, according to taste. Add the other vegetables and saute till cooked. Add salt as desired. Turn off the stove. Add the idiyappam to this vegetable mixture and mix well, until everything is blended well. Add coriander leaves to garnish. You can also add lemon or peanut powder as garnish.
Alternatively you can also have this idiyappam with chutney or kootu, or fresh coconut milk.
Contributor – Anita Balasubramanian