Idiyappam

What to Put on the Table With Idiyappam

• Vegetable stew
• Egg curry
• Coconut milk with jaggery
• Kerala chicken curry

How to Make Idiyappam

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1. Mix the rice flour and salt in a bowl. Pour in the boiling water gradually, stirring with a spoon, until a dough forms. Cover and leave for 5 minutes.

   Mark done Start 5 min timer

2. Add the oil and knead with oiled hands until smooth and soft. Fill a sev press fitted with a fine disc.

   Mark done

3. Press the dough in a spiral onto oiled idli plates or squares of banana leaf, making about 12 small nests. Top each with a little coconut if using.

   Mark done

4. Steam over boiling water for 8 minutes, until firm and no longer shiny.

   Mark done Start 8 min timer

Worth Knowing Before You Cook

Knead the dough while it is still warm.

Oil the press well so the dough does not stick.

Use fine rice flour, not coarse.

Storing and Reheating

Best eaten warm. Keeps in the fridge for 1 day and reheats by steaming.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted. How the figures are worked out.