Servings:
Ingredients
- 1 ½ cups rice flour or ¾ cup ragi flour + ¾ cup rice flour for a ragi variation
- 1 cup warm water
- ½ teaspoon salt
- 1 teaspoon ghee or coconut oil optional
- ¼ cup grated coconut optional
Instructions
- In a mixing bowl, combine rice flour and salt. If using, add ghee or coconut oil for extra softness.
- Gradually pour warm water while stirring with a spoon. Mix well until it forms a soft, non-sticky dough. Let it cool slightly.
- Hands kneading rice flour dough to achieve a smooth, pliable texture
- Smooth dough covered with a muslin cloth to retain moisture and softness
- Lightly grease the idiyappam press with oil. Fill the press with dough.
- Squeezing dough from idiyappam press onto idli plates or banana leaves in circles
- If desired, sprinkle grated coconut on top for extra flavor.
- Place the idiyappam-filled plates in a steamer. Steam on medium heat for 8-10 minutes until the idiyappam turns firm and glossy.
- Remove from the steamer and let it cool for a minute before serving.
Notes
- Sweet: Serve with coconut milk and sugar for a mildly sweet dish.
- Savory: Pair with vegetable stew, kurma, or spicy egg curry.
- Traditional: Mix with grated coconut and jaggery.
- Gluten-Free Option: Use pure rice flour to keep it gluten-free.
- Store leftover idiyappam in an airtight container in the fridge for up to 2 days. Steam lightly before serving.
- For colorful idiyappam, replace water with beetroot or spinach juice.
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