Ingredients
1 cup raw rice flour
1 cup water
½ cup grated coconut
1 tsp ghee
salt to taste
Method
1. Mix rice flour with hot water, ghee and salt
2. Knead it into a smooth dough.
3. Fill it in an idiyappam presser/sieve and press it onto banana leaves on which a little grated coconut has been sprinkled, or press it directly onto an idli pan without banana leaves.
4. Steam for 5-10 minutes. Some people add a little grated coconut on top before steaming.
Idiyappams may be served with egg curry or brown chickpea (kadala) curry. In some places it is eaten dipped in fresh coconut milk mixed with sugar.
