When every true malayalee thinks of breakfast, their first thoughts are idli, dosa, puttu, appam or idiyappam. Idiyappam is my personal favourite. In some regions idiyappam is also called ‘nool puttu’ or ‘sevai’. Idiyappam is generally made with rice flour.
These days Idiyappam is made with brown rice flour and mostly without coconut citing health reasons. Let me tell you something… if you want to taste the real deal you go for the white rice flour Idiyappam with coconut, there is no comparison between the white n brown one, at least in my opinion. In this recipe I have used brown rice, a healthy option. At home we usually add some sugar to the coconut and add to Idiyappam. I really love it… you can actually taste sweet juicy coconut, just thinking about it makes my mouth water, sigh!
Ingredients
- 1 1/2 cups Roasted rice flour
- 1 1/2 cups Boiling water
- 3/4 cup Grated coconut
- Salt, to taste
- 1 tbsp. Ghee
Method
- Combine salt, roasted rice flour and ghee. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
- Grease the top and bottom of idli moulds or idiyappam plates. Sprinkle the grated coconut on these moulds. Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.
- Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium to high flame. Keep the steamer closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with kadala curry or motta curry.
