Sunday, 24 April 2016

Chicken Stuffed Idiappam

Stuffed Idiyappam, its delicious and deferent breakfast item. You can stuff your favourite vegetables, minced meat etc. Here I stuffed chicken masala, its easy to make and no side dish required. Good for kids lunch box or for an easy picnic item. Here is recipe for you all to try.


For Idiappam
  • Rice Flour 2 cups, dry roast for 6 to 8 min on low flame.
  • Boiling Water 2 cups
  • Salt 
  • Coconut 1/2 cup, grated
  • Ghee or Oil 1/2 tsp

For chicken masala
  • Chicken 250 gm, boneless 
  • Fennel Seeds 1/4 tsp
  • Onion 1 medium size, chopped
  • Green chilli 3 nos, slited
  • Ginger garlic paste 1 tsp
  • Turmeric Powder 1/4 tsp
  • Red Chilli Powder 1/2 tsp
  • Coriander Powder 1 tsp
  • Garam Masala 1/4 tsp
  • Pepper Powder 1/4 tsp
  • Curry Leaves
  • Salt
  • Oil

Chicken Masala

Boil chicken breast with little water and salt, once it cooked drain water and keep it aside. Heat a pan and put oil, add fennel seeds then chopped onion and saute for 2 minutes. Then add ginger garlic paste and green chilli saute till raw smell goes and onion become soft. Now add all spice powders and saute for 1 minute. Add shredded chicken pieces and salt mix well. Keep it in low flame cover and cook for 2 minutes. Check salt if need add accordingly. Add curry leaves now and mix well. Keep it aside.


Take a medium size sauce pan bring 2 1/4 cups water with salt and ghee or oil to a boil. Keep aside 1/4 cup of water, we can use that while kneading the dough. 

Take a bowl with rice flour, slowly pour the hot water little by little into the rice flour and mix with a wooden spoon. It will be difficult to mix but try to bring all together. Place lid and leave aside for 15 min. 

While the dough is resting, grease the idiyappam maker and the idli plates. Sprinkle little grated coconut into each of the idli plates. The dough will be easier to handle once the heat reduces. Knead the mixture into a smooth firm dough, adding 2-3 tbsps of hot water while kneading. 

Make a cylindrical shape of the dough and place into the idiyappam maker, close the lid and hand press the dough into swirls onto the idli plates. Now spread chicken masala and hand press the dough into swirls and top up with little grated coconut. Steam for 12 to 16 minutes and allow to cool a bit. Serve warm, it doesn't required any curry. If you like can just dip it in coconut milk and have. 

NB: To prepare rice flour at home, soak 2 cups rice in water for 4 hours. Drain the water and spread the rice on a thin cotton cloth. Allow to dry for 30 minutes. Once its almost dry grind to a fine powder. sieve the powder and dry roast it on low flame for 6 to 8 minutes. Its ready now.Enjoy cooking..


  1. Last weekend we tried this with chicken stew. Came out well. Very tasty.

  2. Thanks Vishnu, Very happy to know you all liked it.. Me too will try with chicken stew next time.


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