Rice flour Idiyappam

Name: Rice flour Idiyappam
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cup rice flour or idiyappam flour; 2 cup water; 1/4 tsp salt; 1 tsp oil

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Idiyappam is one of those dishes which has been my favorite right from childhood. My mom used to serve it with sugar and grated coconut for breakfast. As a kid, I used to absolutely love it. It was so soft and literally melted in my mouth.

Also, the noodles shape made it even more fun eating it. Making idiyappam for breakfast was one of the easiest way my mom employed to get me eat breakfast without any qualms. The scenario has not changed any bit now. Idiyappam still remains close to my heart. However, I now enjoy it along with spicy curries as well, as much as I love eating it sweet.

Travel with Hena @sofi1990

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Ingredients

30min

4 servings

1 1/2 cuprice flour or idiyappam flour
2 cupwater
1/4 tspsalt
1 tspoil

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Steps

30min

1

First, add the teaspoon of oil to the water and bring it to a rolling boil. Once the water starts to boil, turn off the flame.
2

In a separate mixing bowl, add the idiyappam flour, salt and mix well. Add about 3/4 Cup of the hot water to the rice flour. Stir with a spatula. Now, continue to add the water little by little to the rice flour and mix well until a soft, smooth and non-sticky dough is formed
3

Once you are able to handle the dough by hand, knead it nicely for 1-2 mins. Grease the inside portion of the idiyappam press. Grease your palm with oil, take a portion of the dough, smoothen it out in your palm and fill it in the press. Similarly, grease the steamer plate. Gently press the idiyappam dough in a circular motion onto the steamer plate, as shown in the pic.
4

Steam the idiyappam for about 5 mins, until cooked through. Let the idiyapam to cool down a bit, before gently removing from the steamer plate and transferring to a serving plate
5

Enjoy hot with a side of spicy kurma or sweetened coconut milk