Ingredients:
- 2 cups of rice flour (idiyappam flour, if available)
- Boiling water, as needed
- Salt to taste
- 1 teaspoon of oil or ghee (optional, for greasing)
- Fresh grated coconut (optional, for garnishing)
Equipment:
- Idiyappam maker or a murukku press with a fine-holed disc
- Steamer
Instructions:
- Prepare the Rice Flour:
- If using store-bought idiyappam flour, dry roast it in a pan over low heat for 3-5 minutes until it’s hot to the touch but not browned. This step is skipped if the flour is freshly made and already pre-roasted.
- Make the Dough:
- In a large bowl, mix the rice flour with salt. Gradually add boiling water, stirring continuously with a spoon to avoid lumps. Once the mixture is warm enough to handle but still hot, knead it with your hands to form a soft, smooth dough. If the dough feels dry, add a little more hot water. The dough should be pliable and not sticky.
- Prepare the Idiyappam Maker:
- Grease the idiyappam maker or murukku press with a little oil or ghee to prevent sticking.
- Form the Idiyappam:
- Fill the idiyappam maker with the prepared dough. Squeeze the dough through the maker onto idiyappam steamer plates or any steamer tray lined with a clean, damp cloth or greased banana leaves. Make small nests of the dough strings, leaving space between them for expansion during steaming.
- Steam the Idiyappam:
- Bring water to a boil in your steamer. Place the filled trays in the steamer, cover, and steam for about 7-10 minutes. The idiyappam should be firm and cooked through.
- Garnish and Serve:
- Once cooked, remove the idiyappam gently from the steamer. Optionally, garnish with fresh grated coconut.
- Serve warm with your choice of curry, coconut milk, or stew.
Idiyappam is best enjoyed fresh and can be a delightful part of your breakfast or dinner menu, bringing a taste of South Indian cuisine to your table.