Idiyappam

What to get ready

• Rice flour 800 g
• Shredded coconut 280 g
• Coconut milk 600 ml
• Salt 24 g
• Coconut oil 120 ml
• Palm sugar 160 g
• Cardamom 16 g

Method

1. 1 Roast the rice flour in a dry pan for 5 minutes, then sprinkle with salt.
2. 2 Boil water, then pour it into the flour and stir quickly until it forms a dough; the water must be boiling to cook the flour thoroughly.
3. 3 Knead the hot dough by hand, greased with oil, for 8 minutes until smooth and pliable.
4. 4 Press the dough through a noodle-making mold to form thin strands on a steaming plate.
5. 5 Pressing the dough while it's still warm is essential; if the dough cools down, the strands will break and become hard.
6. 6 Sprinkle with grated coconut, steam for 12 minutes, and serve with coconut milk mixed with palm sugar.

With an appliance

• Pressure cooker 40 min

  Replace step 6: Place the plate of noodles on a rack, sprinkle with shredded coconut, and steam under low pressure for 6 minutes, then quickly release the pressure to prevent the noodles from sticking together. The coconut milk and palm sugar sauce should be served separately as in step 6.