How to make it
6 steps. Take it one step at a time.
Bring the water, salt, and coconut oil
In a saucepan, bring the water, salt, and coconut oil to a rolling boil at 100°C (212°F).
5 minPlace the rice flour
Place the rice flour in a large mixing bowl. Gradually pour the boiling water into the flour, stirring constantly with a wooden spoon or spatula until a soft dough forms.
Knead it briefly
Once the dough is cool enough to handle, knead it briefly until it is smooth and non-sticky. Keep it covered with a damp cloth to prevent drying.
2 minGrease the idiyappam steamer plates or idli plates
Grease the idiyappam steamer plates or idli plates with a little oil. Sprinkle a small amount of grated coconut on each plate if desired.
Fill the idiyappam press
Fill the idiyappam press with the dough. Squeeze the dough in a circular motion onto the greased plates to form small noodle nests.
Steam the hoppers
Steam the hoppers in a preheated steamer for 8-10 minutes over medium-high heat. Let them sit for a minute before removing them from the plates.
10 min
A little kitchen wisdom
Ensure the water is boiling hot when adding it to the flour to ensure the dough is soft. If the dough is too dry, it will be difficult to press through the idiyappam maker.
