Ingredients:
1. Rice flour - 1.5 cup
2. Water - 1 cup
3. Salt to taste
Preparation:
(If you're using store bought rice flour, just roast it for few minutes in a fry pan and allow to cool before making the idiyappam)
1. Boil water in a heavy bottomed vessel. Add salt to the boiling water and switch of the flame
2. Remove 1/4 cup of boiled water and keep aside
3. Add the flour little by little to the hot water stirring well with a laddle or wooden flat spoon without forming lumps
4. Remove from the flame and let it cool down slightly
5. When the dough cools down a bit, knead well using your hands until the dough is soft
6. If the dough is not soft enough, add the remaining warm water kept aside and combine well
7. The dough should be really soft and not watery
8. Put the small holed disc in the idiyappam maker
9. Place medium sized ball of dough into the idiyappam maker
10. Grease each of the moulds on the idli plates with little oil
10. Turn the handle of the idiyappam maker and let the dough in the shape of noodles fall on each moulds rotating in a circular motion
11. Sprinkle little grated coconut on the top (optional)
12. Place the idili plates in a steamer filled with 1 cup of water
13. Let it steam cook for 10 minutes
14. Remove the steamer from heat and let it cool down
15. Open the steamer and remove the plates from it
16. Using a spoon, slide the idiyappam from the idli plate moulds onto a platter
17. Serve hot with curry of your choice or with coconut milk and sugar
1. Rice flour - 1.5 cup
2. Water - 1 cup
3. Salt to taste
Preparation:
(If you're using store bought rice flour, just roast it for few minutes in a fry pan and allow to cool before making the idiyappam)
1. Boil water in a heavy bottomed vessel. Add salt to the boiling water and switch of the flame
2. Remove 1/4 cup of boiled water and keep aside
3. Add the flour little by little to the hot water stirring well with a laddle or wooden flat spoon without forming lumps
4. Remove from the flame and let it cool down slightly
5. When the dough cools down a bit, knead well using your hands until the dough is soft
6. If the dough is not soft enough, add the remaining warm water kept aside and combine well
7. The dough should be really soft and not watery
8. Put the small holed disc in the idiyappam maker
9. Place medium sized ball of dough into the idiyappam maker
10. Grease each of the moulds on the idli plates with little oil
10. Turn the handle of the idiyappam maker and let the dough in the shape of noodles fall on each moulds rotating in a circular motion
11. Sprinkle little grated coconut on the top (optional)
12. Place the idili plates in a steamer filled with 1 cup of water
13. Let it steam cook for 10 minutes
14. Remove the steamer from heat and let it cool down
15. Open the steamer and remove the plates from it
16. Using a spoon, slide the idiyappam from the idli plate moulds onto a platter
17. Serve hot with curry of your choice or with coconut milk and sugar
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