Kerala Idiyappam with Coconut Milk
Soft steamed rice flour noodle nests served with warm, lightly sweetened coconut milk — a gentle, comforting Kerala breakfast staple.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Idiyappam press (murukku maker)
- •Steamer plates
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 260 kcal
Instructions
- 1
Boil water rapidly with salt and a teaspoon of coconut oil.
- 2
Pour the boiling water slowly into the rice flour. Stir quickly with a wooden spoon until a soft, smooth dough forms.
- 3
Cover the dough and rest it for 5 minutes. Oil your hands and knead the warm dough briefly.
- 4
Fill an idiyappam press (string hopper maker) with warm dough. Press circular nests onto greased idiyappam plates or muslin cloth.
- 5
Steam the nests for 6-8 minutes. The strands should look clear and feel firm.
- 6
Meanwhile, warm thick coconut milk gently in a pan over low heat. Do not let it boil hard.
- 7
Dissolve jaggery (cane sugar) in warm water and strain it. Stir the liquid into the coconut milk.
- 8
Add cardamom powder and simmer on very low heat for 2-3 minutes until slightly thick. Take off the heat.
- 9
Serve the warm idiyappam nests with the sweet coconut milk. Add sliced banana if you like.
Chef's tips
Use freshly ground rice flour or good roasted idiyappam podi (flour mix) for soft strands. Keep coconut milk on low heat so it does not split.
Ingredient substitutions
- jaggery → palm sugar or brown sugar
Storage
Idiyappam can be refrigerated for a day in an airtight box; coconut milk mixture keeps for a day refrigerated.
Reheating
Steam idiyappam for 2-3 minutes to soften; warm coconut milk gently on low flame without boiling.
Common mistakes to avoid
- •Using cooled water, which makes the dough too stiff to press easily.
- •Boiling the coconut milk rapidly, which makes it curdle and split.
Serving suggestions
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