Iddiyappam Noolappam

Name: Iddiyappam Noolappam
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm Rice flour Roasted -; to taste Salt; 2 cup Water; 2 tablespoon Coconut oil; 1/4 cup Grated coconut; 1/4 piece Coconut

Inish Issac @InishKitchen

#colorsofWD Iddiyappam is a steamed breakfast made out of roasted rice flour. A very basic recipe prepared as breakfast in every Keralite home.

Inish Issac @InishKitchen

#colorsofWD Iddiyappam is a steamed breakfast made out of roasted rice flour. A very basic recipe prepared as breakfast in every Keralite home.

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Ingredients

20 minutes

4 servings

500 gmRice flour Roasted -
to tasteSalt
2 cupWater
2 tablespoonCoconut oil
1/4 cupGrated coconut
1/4 pieceCoconut

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Steps

20 minutes

1

Boil the water in a vessel, add to it the salt and oil. Allow it to cool down a bit.
2

Take out the rice flour in a wide bowl to this add the hot water in batches and Mix it with a spoon to form a moist dough. You can add more rice flour if the dough is too watery and add more water if the dough is too dry.
3

Tip: when you press into the dough the finger impress should remain and the dough should be warm. While making the appams, keep the dough covered.
4

Take out some portion of the dough in your hand and press it to form a log shape.Fill these log shaped dough into an idiyappam maker greased with oil.
5

Grease the plate that you use for steaming the idiyappam. Sprinkle some grated coconut over the plate.
6

Squeezing the dough to the plate to form a medium thick mound of idiyappam. Appam shouldn’t be too thick. Sprinkle some grated coconut in the center and again squeeze the dough over the coconut.
7

Keep the plate inside the steamer and steam it for 10 minutes.
8

Once the idiyappam is ready, transfer it to a bowl and serve it with Egg curry or egg roast,