Idiyappam

Author Beena Susan Phillip

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

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Idiyappam

This is like sev or sevai (long strings) and is traditionally had as breakfast in Kerala.

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Ingredients

• 2 cups fine rice flour
• Salt - to taste
• 3 cups boiling water
• 1/2 cup grated desiccated coconut

Instructions

1. Add salt to the flour.
2. Roast the rice flour in a pan on slow flame. Keep roasting the flour but it should not turn brown or pink.
3. Remove after 4-5 minutes. This will help make the idiyappams soft.
4. Add the salt to the hot water. Pour the water little by little to the flour to make a smooth dough. Keep mixing with a spatula or wooden spoon till the dough cools down and can be kneaded by hand. The consistency should be like the chapati dough and should be smooth. (Water should be added accordingly). If it is dry sprinkle some warm water and if it is sticky add some rice flour.
5. Boil 2 cups of water in a steamer. And once it boils lower the flame.
6. Form 3-4 inch roundel of the idiyappams: Put the dough into a SEV MAKER (Kitchen Press).
7. Grease the plate or the idli mould. Press the dough into a plate or an idli mould in circular motion.
8. Press a little and add sprinkle some desiccated coconut on the top.
9. Place the plate/idli mould in the steamer and cook for 10 minutes or till it is cooked. The water should not go into the plate.
10. Repeat the process until all the dough is used up.
11. Serve with sweetened coconut milk or with chutney of your choice.

Notes

To make idiyappam softer, don't overcook it. You should press the dough while it is hot itself. Homemade ones are much tastier than ready-made ones.

Disclaimer: Some or all allergens may not be listed