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PURPLE CABBAGE IDIYAPPAM

PURPLE CABBAGE IDIYAPPAM

In comparison to green cabbage, red cabbage contains 10x more vitamins, cancer-fighting flavonoids, and a winning amount of antioxidants which improve eye, teeth, bone, & immune health.

This red vegetable is the powerhouse of dietary fibers, good quality carbohydrates, potassium, plenty of vitamins and other essential minerals. The dark pigment of the cabbage indicates a higher level of antioxidants, which are known to reduce oxidative stress. A higher level of anthocyanins, an antioxidant, specifically found in purple cabbage, lowers the risk heart diseases. Apart from these, consuming purple cabbage also has innumerable health benefits.

iNGREDIENTS

  • Idiyappam flour – 1 cup
  • Ghee – 1 tsp
  • Purple cabbage – 1 cup chopped
  • Salt to taste
  • Boiling water as required to knead the dough

PREPARATION .

Peel and chop a small beetroot .Grind into fine paste by adding 2 or 3 tbsp  hot water . Strain and extract juice .

METHOD

Boil water on high flame.

When you see big bubbles forming, off the flame.

Take the flour in a plate , add salt + ghee + purple cabbage juice .

Now add little by little hot water in the flour and mix well with a wooden spatula.

When warm enough to touch ,knead it into a soft dough.

Take the chakli press with fine hole mould.

Fill the press with the dough .

Press it in a circular motion in greased idli plate compartment.

Steam it for 10 – 12  minutes in the idli steamer.

NOTE – the colour might change after steaming

Garnish with freshly grated coconut.

FOR MAKING RICE FLOUR AT HOME

Soak raw rice in water for 3 – 4 hours, drain the water completely.

Spread it on a bedsheet under fan for 20-30 minutes.

The rice should be damp and semidry

Give the dried rice to the mill for dry grinding.[you can also grind it to a fine powder in the mixie]

Roast the rice flour for few minutes on low flame, it should not change colour.

Sieve it to remove the big granules.

Idiyappam flour is ready ,store it in a air tight container.

MORE IDIYAPPAM RECIPES – You searched for idiyappam – Mary’s Kitchen (maryzkitchen.com)

NOTES

  1. IMPORTANT TIP –Water for kneading should be hot or you will not be able to make idiyappam. When the water is boiling you will see the small bubbles first and then the big bubbles ,once you see the big bubbles off the stove and pour the hot water over the flour. Don’t allow the water to cool.
  2. For very soft idiyappams you can take water + coconut milk.
  3. The same dough can be used for modak.
  4. Don’t over steam it.
  5. Buy the finest rice flour.
  6. You can serve it with milk + sugar, coconut milk , any veg gravy and non veg gravies.
  7. While making, remaining dough should be covered with damp cloth.Don’t keep it open or it will become dry .
  8. You can give many variation to the idyapppam just like you give to rice by tempering it and making lemon sevai,tomato sevai.tamarind sevai,sweet sevai,curd sevai,pulav etc etc
  9. Depending on the flour quality water quantity may differ,so add water little by little while kneading.
  10. You can also stuff the idyappam by making in 2 layers.
  11. You can also grease the chakli press.

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