For Idiyappam:

1. Boil water with oil (just till the bubbles start appearing on the sides) and add this to the flour (add salt if there`s no salt in the mix) and make a smooth chapathi-like dough.
2. It should be non sticky if the consistency is right.
3. Keep covered till you are ready to make it.

For stuffing:

1. Boil/steam cook vegetables with salt, turmeric and red chilli powder till done.
2. Grind the coconut first then add jeera/fennel, onion and green chillies (if you are not adding red chilli powder) and grind to a coarse paste, with very little water.
3. Heat kadai/pan with oil and temper with the tempering items given and then add the veggies and stir fry for a minute.
4. Add the ground masala to this veggie and cook on medium flame for 3-4 minutes till the raw smell disappears.
5. Remove from fire.

To make stuffed idiyappam:

1. Fill in your idiyapam press with enough dough.
2. Take a greased idly plate and draw a single layer.
3. Keep one or two tbsp of the prepared stuff over the idiyappam layer and press out another layer to completely cover the stuffing.
4. Repeat to fill the idly plate and steam for 3-4 minutes.
5. Serve hot with coconut chutney.

Recipe courtesy: Rak`s Kitchen