Tamil Nadu Idiyappam with Coconut Milk

Name: Tamil Nadu Idiyappam with Coconut Milk
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 300 g rice flour (idiyappam flour); 350 ml Water; 5 g Salt; 10 ml Coconut oil; 300 ml thick coconut milk; 80 g Jaggery; 3 pods Cardamom; 1 piece Banana

Delicate steamed rice-flour noodle nests, a Tamil household breakfast staple served with sweet coconut milk or spicy kurma.

🇮🇳India· Tamil Nadu

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

300 g rice flour (idiyappam flour) — roasted
350 ml Water — boiling
5 g Salt
10 ml Coconut oil — for greasing hands and press
300 ml thick coconut milk — first extract
80 g Jaggery — grated, or sugar
3 pods Cardamom — crushed
1 piece Banana — sliced, for serving

Equipment

•Idiyappam press
•Idli steamer
•Idiyappam mould plates

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 4 g
carbs: 42 g
fibre: 1 g
protein: 3 g
calories: 210 kcal

Instructions

1
Bring the water and salt to a fast, bubbling boil.
2
Slowly pour the boiling water into the roasted rice flour. Stir with a ladle to make a soft, smooth dough.
3
Cover the dough and let it rest for 5 minutes. Rub oil on your hands and knead the dough briefly until smooth.
4
Fill the idiyappam press (noodle maker) with warm dough. Squeeze it into circular nests directly onto greased idli plates.
5
Steam the noodle nests for 8-10 minutes. They should turn firm and slightly see-through.
6
Meanwhile, gently warm the coconut milk with jaggery (cane sugar) and cardamom without boiling. Heat until the jaggery dissolves completely.
7
Let the idiyappam rest for 2 minutes before gently lifting them off the plates.
8
Serve the warm idiyappam with the sweetened coconut milk or with vegetable kurma (spiced curry).