Indian cuisine · Breakfast & Eggs

Idiyappam

Steamed rice noodle nests from Kerala, eaten with roasted coconut and sweet coconut milk.

Ingredients · for 4 servings

• 400 g rice flour
• 150 g desiccated coconut
• 400 ml coconut milk
• 2 tbsp palm sugar
• 2 tbsp coconut oil
• 600 ml water
• 1 pinch salt

Instructions

1. Toast the rice flour in a dry pan over low heat for 4–5 min., stirring, until lightly fragrant but not colored, then transfer to a bowl.
2. Bring the water to a boil with 1 tsp salt and 1 tbsp coconut oil and pour it immediately, still boiling, over the flour; stir quickly with a wooden spoon into a rough mass.
3. Let the mixture cool for 5 min., then knead with oiled hands into a smooth, soft dough that no longer sticks and feels like warm modeling clay.
4. Fill the dough in portions into an idiyappam press (or a piping bag with a fine round tip) and press it in spirals directly onto greased steamer trays.
5. Sprinkle each nest with 1 tsp desiccated coconut and steam for 6–8 min. until the noodles turn from white to translucent and release easily from the tray.
6. Toast the remaining desiccated coconut briefly, warm the coconut milk with the palm sugar and serve both alongside the warm nests.