- Rice flour - 2 cups
- Hot water - 2 cups
- Salt - To taste
- Oil/Butter/ghee - for greasing
- Grated coconut, as needed
METHOD:
- Roast Rice Flour (Puttu podi) in a pan on medium flame.
- Transfer it to a mixing bowl and allow it to cool.
- Mix little salt with hot water. The water should be a little salty when tasted.
- Slowly sprinkle water over the rice powder and mix using your hands.
- You should sprinkle water on the rice powder and start mixing it so as to make the powder wet.
- Now add little by little water to the rice flour, stirring in between with a large wooden spoon to form a soft dough. You may need to add more water or flour to make it easily pass through the press.
- Roll dough into cylindrical balls.
- Grease inside of the Idiappam press mould with Oil/Butter/Ghee.
- Grease idly moulds/idli plate with Oil/Butter/Ghee.
- Add small quantity of grated coconut on the bottom of the idly moulds/idli plate.
- Keep one ball in the mould and press it in a circular motion on an idli plate.
- Add generous amount of coconuts on top also.
- Steam it for 8 to 10 minutes.
- Transfer to a plate immediately.
- Repeat the same with the rest of the dough.
- Idiappam is ready to serve.
- Idiyappam and Stew or Idiyappam and Chicken curry are the best combination.
