Idiyappam is a traditional and authentic South Indian rice noodle made by steaming the rice flour, which is made by pressing through an Idiyappam maker. It is traditionally served as a breakfast dish and tastes best when paired with with egg roast, vegetable stew or even with coconut milk.
Serves: 2 to 3
Preparation time: 15 minutes
Cook time: 20 minutes
200 gms roasted raw rice flour
½ cup grated coconut
Salt to taste
250 ml water
1 tsp cooking oil
Equipment required: Idiyappam mould or ‘Sevanazhi’
Boil water along with the required amount of salt and one teaspoon of oil in a pan until it comes to a boiling point.
Take roasted raw rice flour in a mixing bowl and add the boiling water little by little. Mix the flour and water using a spatula to make a soft dough.
Once the dough cools down a bit knead the dough using your hand till it is soft. If the dough is still not soft enough, add a little more hot water and knead well. (Make sure the dough is really soft and moist. It may take 4 to 5 minutes to get a nice soft dough).
Grease the idiyappam mould (‘Sevanazhi’ in Malayalam) and its tiny holed disk. Fix the disk first and then fill the dough till ¾ of the cylinder. Then close the mould with its cover.
Place rectangular sized banana leaves on a clean and dry surface. Grease it with oil.
Squeeze the dough onto the banana leaf in a circular motion. After making the first layer. Spread one or two tablespoons of grated coconut on top of the spiral layer and cover it with another layer of dough.
Boil water in a steamer and then place the idiyappam in the steamer and steam for 5 to 7 minutes
Finally, enjoy the idiyappam with egg roast or vegetable stew. You can also store them in a casserole if you want to serve or eat later.
Note: Instead of banana leaves, you can also use an idli stand or idiyappam stand.
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