Ingredients:
Roasted rice flour - 1 cup
Salt - as per taste
Oil - 1 teaspoon
Water - 1/3 cup
Grated coconut - 1/4 cup
Sugar - 2 tablespoon or as per taste
Coconut milk - 1/4 cup
Boil 1 cup of water in a sauce pan, however be careful not to roll boil the water. Take it off the heat as it starts to boil.
In a bowl add in the roasted rice flour and salt. Create a small well in the middle and slowly add in the water that we boiled. Use a spoon and start mixing. Right now the flour should be hot and you may not be able to use your hands to mix. Add enough water so that all the flour forms a soft dough. Make sure that you add water little by little so that you do not end up with rice flour liquid. Keep this aside.
Grease your idiyappa kuzhal (the device to make idiyappam) and place the plate with small holes in it. Fill the kuzhal with the rice flour dough. Now we may make idiyappam on the idly plates or plates meant for idiyappam.
Gently press the idiyappa kuzhal so that the strings of idiyappam comes out evenly without breaking. Neither over crowd the plate nor leave the plate sparse. Leave enough strings on the plate and steam them for roughly 7-8 mins. Since we added almost boiling water, rice flour should already be cooked and this should not take much time.
Once you feel that the idiyappam is cooked, take it off the heat. Add grated coconut, sugar and coconut milk to the idiyappam and mix well. You may serve it with some roasted nuts which is totally optional.
Roasted rice flour - 1 cup
Salt - as per taste
Oil - 1 teaspoon
Water - 1/3 cup
Grated coconut - 1/4 cup
Sugar - 2 tablespoon or as per taste
Coconut milk - 1/4 cup
Boil 1 cup of water in a sauce pan, however be careful not to roll boil the water. Take it off the heat as it starts to boil.
In a bowl add in the roasted rice flour and salt. Create a small well in the middle and slowly add in the water that we boiled. Use a spoon and start mixing. Right now the flour should be hot and you may not be able to use your hands to mix. Add enough water so that all the flour forms a soft dough. Make sure that you add water little by little so that you do not end up with rice flour liquid. Keep this aside.
Grease your idiyappa kuzhal (the device to make idiyappam) and place the plate with small holes in it. Fill the kuzhal with the rice flour dough. Now we may make idiyappam on the idly plates or plates meant for idiyappam.
Gently press the idiyappa kuzhal so that the strings of idiyappam comes out evenly without breaking. Neither over crowd the plate nor leave the plate sparse. Leave enough strings on the plate and steam them for roughly 7-8 mins. Since we added almost boiling water, rice flour should already be cooked and this should not take much time.
Once you feel that the idiyappam is cooked, take it off the heat. Add grated coconut, sugar and coconut milk to the idiyappam and mix well. You may serve it with some roasted nuts which is totally optional.
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