Karuppu Kavni Iadiyappam Flour 1 kg

Use: Making Karuppu Kavuni Idiyappam

Karuppu Kavuni Idiyappam Flour is a direct substitute for regular rice flour in the traditional Idiyappam recipe, though it may require slightly more water due to the high fiber content.

Traditional Cooking Method

1. Prepare Water: Bring 1 cup of water to a rolling boil. Add a pinch of salt and a few drops of sesame oil/ghee to the water.

2. Mix Dough: Place 1 cup of Karuppu Kavuni Idiyappam Flour in a large bowl. Gradually pour the boiling water into the flour, mixing quickly with a spoon. Use just enough water to bring the mixture together into a shaggy mass.

3. Knead: Once the dough is cool enough to handle, knead it briefly into a smooth, soft, and pliable dough. It should not be sticky or too dry.

4. Press: Fill the dough into an Idiyappam press (or String Hopper maker). Press the noodles in a circular motion onto greased Idli plates or a steaming plate lined with cloth.

5. Steam: Steam the Idiyappam for 10–12 minutes on a medium flame until they are cooked through, firm, and fluffy. The rich purple colour will darken during steaming.

Serving Suggestions

The nutty, earthy flavour of the black rice Idiyappam pairs perfectly with traditional South Indian accompaniments:

• Sweet: Serve with Sweetened Coconut Milk (Thengai Paal) seasoned with cardamom and jaggery/palm sugar.

• Savory: Serve with a Kurma (Vegetable or Chicken/Mutton) or Kadala Curry (Black Chickpea Curry).

• Simple: Enjoy it simply with Ghee or Coconut Oil and a sprinkle of brown sugar.