Idiyappam

Method

1. 1

   Soak and grind rice: Wash 2 cups raw rice, soak 4 hours, drain and grind with minimal water to a thick smooth paste.

2. 2

   Cook the batter: Transfer paste to a pan, cook on medium heat stirring continuously for 4-5 minutes into a soft dough.

3. 3

   Prepare press: Fit the fine disc (smallest holes) into a murukku press. Grease the press inside.

4. 4

   Grease plates: Lightly coat idiyappam moulds or small plates with coconut oil.

5. 5

   Press noodles: Hold press over each plate and press in circular motion to create a round nest of fine rice noodles.

6. 6

   Boil steamer: Fill steamer with water and bring to a rolling boil with strong steady steam.

7. 7

   Steam: Place plates in steamer, cover tightly and steam for 7-8 minutes.

8. 8

   Check doneness: Strands should look opaque and dry, not wet or sticky, and lift cleanly from the plate.

9. 9

   Remove carefully: Use a flat spatula to gently lift each idiyappam — they are delicate and break easily.

10. 10

    Serve immediately: Plate hot and serve with coconut milk, vegetable kurma or egg curry — idiyappam hardens quickly if cooled.