Idiyappam

🔥 Prep

• Measure out 250 g of rice flour and place it in a bowl.
• Grate 50 g of fresh coconut and set aside.
• Measure 300 ml of water and 0.5 tsp of salt into a measuring cup.

🔥 Cook

• 1. In a saucepan, bring the 300 ml water and 0.5 tsp salt to a boil over medium-high heat.
• 2. Once boiling, reduce the heat to low and gradually stir in the 250 g rice flour, mixing continuously to avoid lumps.
• 3. Cover the pan and let the mixture sit for 2 minutes to allow the flour to absorb the water.
• 4. Uncover, add the 50 g grated coconut, and knead the warm dough for 1-2 minutes until smooth and pliable.
• 5. Load the dough into an idiyappam press (or sevai maker) and press onto greased idli plates or banana leaves, forming thin noodle strands.
• 6. Steam the pressed idiyappam in a steamer over medium heat for 5-7 minutes until the strands become translucent and firm.
• 7. Remove from the steamer and let rest for 1 minute before serving.

🔥 Serve

• Serve the hot idiyappam with sweetened coconut milk (coconut milk mixed with sugar to taste).
• Accompany with a light vegetable stew or coconut chutney for a savory option.
• Garnish with additional grated coconut or a drizzle of ghee if desired.