For Idliyappam

Idiyappam flour                    -        1 cup

hot Water and salt                -        As needed

sesame oil                             -        1 tsp

For stuffing:

Mixed vegetables                  -        1 cup

Turmeric                             -        2 pinches

Red Chilli Powder                -        1 tsp

Garam Masala Powder           -        1/2 tsp

To grind to Coarse paste:

Coconut                                 -        1/4 cup

Jeera                                       -        3/4 tsp

Shallots                                 -        2 nos.

Green Chilli                          -        3 nos.

To temper:

Mustard Seeds                     -        3/4 tsp

Jeera                                     -        3/4 tsp

Curry Leaves                       -        1 sprig

Coconut oil                        -        1 tsp


For Idiyappam:

Boil water with oil  and add this to the flour and make a smooth dough just like our chapathi dough. It should be non sticky if the consistency is right. Keep covered till you need.Dough

 For stuffing:

Boil/steam cook vegetables with salt,turmeric and red chilli powder till done.

Grind the coconut first then add jeera ,onion and green chillies

And grind to a coarse paste,with only very little water.

Heat pan with oil and temper with the tempering items given and then add the veggies and stir fry for a minute.

 Added veggies

Add the ground  masala to this veggie and cook in medium low flame for 3-4 minutes till the raw smell disappears.

Remove from fire

stuffed idiyappam:

Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.


Keep one or two tblsp of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.

Repeat it to fill the idly plate and steam this for 3-4 minutes.


Serve hot with coconut chutney.