Peechappams

I don't know how or why this was called "Peechappam" but definitely this is

from my childhood days...I used to love it more, because I felt it had that personal touch as I could see my dearest mother's finger indentations or her finger prints while she made them. I don't know if it is called anything else besides the usual Kozakattais. 

Took some white rice flour, added a tsp of salt,you could use the healthier version being the red rice flour. To the flour I added some piping hot water slowly and steadily till you get the desired dough as shown in the fourth pic. Please work with a spatula or ladle, and do not knead the dough with your bare hands-just a sisterly advice :)too hot to handle at this point.

Do not make it a runny or diluted dough. Once it cools down, add some grated coconut and grated jaggery (you can add sugar instead if you wish) and then knead the cooled dough with your clean hands. Pinch a nice lemon size ball from the mother dough and just sqeeze it with your fingers into the palm of the same hand, that's how those marks are seen in the dough. This is how my late mother used to do it, maybe it was called "Pinchappams" as the appams were being pinched out ...perhaps! Once you make use of all the dough...place them in your steamer/idli vessel to allow the steam to permeate through and cook them.

This is my idli steamer. That's how the  dough looks initially in the next pic!

Once steamed, take them out and serve them hot with some spicy dish,I have served it with some onion and tomato masala mix which was a part of my son's lunch. This goes well with egg curry, chutney, chicken curry or on its own.

Mom gave us these as tea time snacks or without anything to dip it in. Yummy Mummy :) really wished she was around...there was so much to learn from her :(. Lost her to cancer more than a decade ago.

On a brighter note-steam,eat and share!