Andaman Idiyappam with Coconut Milk

Name: Andaman Idiyappam with Coconut Milk
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tamil settler
Ingredients: 250 g rice flour; 300 ml Water; 0.5 tsp Salt; 1 tsp Coconut oil; 300 ml Coconut milk; 3 tbsp Jaggery

Delicate steamed rice noodle nests served with fresh sweetened coconut milk, a familiar breakfast among South Andaman's Tamil settler families.

🇮🇳India· Andaman and Nicobar Islands

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 230 kcal

Ingredients

0 of 6 gathered

Servings

250 g rice flour — roasted
300 ml Water — boiling
½ tsp Salt
1 tsp Coconut oil — for greasing the press and plates
300 ml Coconut milk — fresh
3 tbsp Jaggery — grated, for sweetening the coconut milk

Equipment

•Idiyappam press
•Steamer

Nutrition

Per serving, approximate

Calories: 230 kcal
fat: 6 g
carbs: 42 g
fibre: 1 g
protein: 4 g
calories: 230 kcal

Instructions

1
Boil water with salt. Pour it slowly over the rice flour, mixing with a spoon.
2
When it cools a little, knead the mixture into a smooth, soft dough.
3
Rub a little coconut oil onto the idiyappam press (noodle maker) and steamer plates.
4
Fill the press with dough. Squeeze it directly onto the steamer plates in circular nest shapes.
5
Steam the idiyappam for 8–10 minutes until firm and see-through.
6
Meanwhile, gently warm the coconut milk. Stir in the jaggery (unrefined sugar) if using until it dissolves.
7
Let the nests cool slightly. Carefully lift them off the steamer plates.
8
Serve warm with the coconut milk on the side.