Idiyappam

This is a steamed rice noodle breakfast item in Kerala. It can also be made from wheat or ragi flour. Its usually accompanied with sweetened coconut milk, kadala curry, vegetable stew, chicken stew or mutton stew. When I was young, I remember eating it with milk and sugar. Mom made really soft idiyappams today, which we ate with egg curry.

Rice flour - 2 cups
Water - 1 cup
Refined vegetable oil - 1tsp
Salt to taste
Coconut, grated - 1/2 cup
Sev nayi (semolina press)
Idli moulds (to steam)

Bring water to boil. Add oil and salt. Remove from flame.

Pour boiling water slowly into rice flour, stirring to prevent lumps. Mix well. Knead to form a smooth dough.

In idli moulds, first spread coconut. Divide dough into small portions and press each portion through a semolina press onto a perforated plate so that it comes out as many threads. Weave the threads onto the coconut. Garnish with coconut.

Steam idli moulds for 7 to 8 minutes.

Recipe from Mom