Idiyappam and Veg Stew

Name: Idiyappam and Veg Stew
Cuisine: American
Ingredients: 2 cups rice flour (about 250 grams); 1 cup water (about 240 ml); 1 tablespoon oil; Salt to taste; For the stew:; 2 cups chopped vegetables (carrot, broccoli, cauliflower, potato, broccoli stems); 1 cup coconut milk (about 240 ml); Salt to taste; 1 teaspoon black pepper powder; 1/2 teaspoon sugar; 1 tablespoon oil

Asha Malhotra @cook_13606930

Delhi

Idiyappam and Veg Stew

Asha Malhotra @cook_13606930

Saved

Ingredients

2 cupsrice flour (about 250 grams)
1 cupwater (about 240 ml)
1 tablespoonoil
Salt to taste
For the stew:
2 cupschopped vegetables (carrot, broccoli, cauliflower, potato, broccoli stems)
1 cupcoconut milk (about 240 ml)
Salt to taste
1 teaspoonblack pepper powder
1/2 teaspoonsugar
1 tablespoonoil

Saved

Steps

1

First, heat the water until it comes to a boil, then turn off the heat. Place the rice flour in a bowl.
2

Pour the hot water into the rice flour and mix well. Add salt and oil, then knead the dough by hand. Cover with a damp cloth and set aside.
3

Fill a sev press or idiyappam maker with the dough, using the fine-holed disc. Press the dough out in circles to form idiyappam nests.
4

Place the idiyappam nests in an idli steamer or steamer basket and steam until cooked.
5

Remove after 15 minutes.
6

For the stew, add all the chopped vegetables to a pan with 1 tablespoon oil. Cook until the vegetables are tender, then add water as needed.
7

Add the coconut milk and cook for a few more minutes. Season with salt and black pepper powder. Serve hot.
8

Enjoy the idiyappam and stew while hot.