STUFFED IDIYAPPAM

 

Ingredients  

For stuffing

1.      Shredded chicken -1/2 kg( boiled adding salt)

2.      Carrot – ½ cup chopped

3.      Beans – ½ cup chopped

4.      Green peas – ½ cup

5.      Onion – 4 finely chopped

6.      Ginger – small piece chopped

7.      Garlic chopped – ½ tsp

8.      Green chilly – 2  chopped

9.      Coriander leaves -  chopped a handful

10.  Garam masala /meat masala – 1 tbsp

11.  Turmeric powder -½ tsp

12.  Oil- 4 tsp

13.  Salt 

For idiyappam

1.      Idiyappam flour – ½ kg

2.      Sesame oil –tbsp

3.      Water double the quantity of flour( can add more water if needed)

4.      Salt

Method

1.      Boil water with oil till the bubbles start coming at the bottom, add flour and salt into it and make smooth dough just like chapatti dough. It should be non sticky if the consistency is correct.

2.      Keep it covered till needed.

3.      Heat oil in a pan sauté well ginger- garlic, green chilly and onion, add veggies and chicken, stir fry for few mints add the turmeric and meat-masala,  cook in medium flame till the raw smell goes, then add chopped coriander leaves and mix well.

4.      Remove from fire and keep aside.

To make idiyappam

1.      Apply some oil in the idly plate and fill the `seva naazhi’ (idiyappam maker) with enough dough and press a single layer

2.      Keep 1-2 tbsp of the prepared filling above it and again layer it with the idiyappam dough to completely cover the stuffing and steam this for 15 mins

3.      Repeat the above with the balance dough and filling in the idly plate.

4.      Serve hot with coconut chutney…ENJOY!!!