Idiyappam

Ingredients

• 2 cups rice flour
• Salt to taste
• Hot water as needed
• Oil for greasing

Method

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. Cook the batter: Transfer paste to a pan, cook on medium heat stirring continuously for 4-5 minutes into a soft dough.
3. Prepare press: Fit the fine disc (smallest holes) into a murukku press. Grease the press inside.
4. Grease plates: Lightly coat idiyappam moulds or small plates with coconut oil.
5. Press noodles: Hold press over each plate and press in circular motion to create a round nest of fine rice noodles.
6. Boil steamer: Fill steamer with water and bring to a rolling boil with strong steady steam.
7. Steam: Place plates in steamer, cover tightly and steam for 7-8 minutes.
8. Check doneness: Strands should look opaque and dry, not wet or sticky, and lift cleanly from the plate.
9. Remove carefully: Use a flat spatula to gently lift each idiyappam — they are delicate and break easily.
10. Serve immediately: Plate hot and serve with coconut milk, vegetable kurma or egg curry — idiyappam hardens quickly if cooled.