Idiyappam

🌾 Ingredients:

• Roasted rice flour – 2 cups
• Water – 2 to 2½ cups (as needed)
• Salt – ½ tsp (adjust to taste)
• Coconut (grated) – ½ cup (optional, for layering)
• Oil – 1 tsp (optional, for smoothness)

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🔥 Method:

1. Boil the Water

• Boil water in a pan with salt and a little oil.
• Once it comes to a rolling boil, switch off the heat.

2. Make the Dough

• In a large mixing bowl, add the roasted rice flour.
• Slowly pour the hot water into the flour while stirring with a wooden spoon.
• Mix until you get a soft, smooth dough (like chapati dough but slightly softer).
• Cover and let it sit for a few minutes.

3. Press the Idiyappam

• Grease the idiyappam press/idiyappam maker.
• Fill it with dough.
• Press the dough in circles onto greased idli plates or banana leaves.
• (Optional) Sprinkle grated coconut on top or in between layers.

4. Steam It

• Steam in an idli steamer or appachembu for 8–10 minutes on medium heat.
• The idiyappams should look shiny and non-sticky once done.

5. Serve Hot!

• Serve with coconut milk, vegetable stew, egg curry, or chicken curry.

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✅ Tips:

• Use roasted idiyappam rice flour or store-bought idiyappam flour for best results (like Nirapara or Eastern).
• Dough too hard? Add a little more hot water.
• Dough too soft? Add a bit more flour