Three Idiyappam Rice Noodle Nests

Name: Three Idiyappam Rice Noodle Nests
Total time: 35 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 9 g Husked Coconut Fresh coconut meat, finely grated; 2.5 cups Water 90 ml dough, 500 ml steamer water discarded; 0.5 cup Rice Flour Fine plain white rice flour; 1 ml Cooking oil Measured oil for press and molds; To taste Salt

Three small South Indian steamed rice-noodle nests made from warm rice-flour dough and topped with fresh coconut, together one plain breakfast portion; an idiyappam press is required.

Ingredients

9 g

Husked Coconut

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2.5 cups

Water

0.5 cup

Rice Flour

1 ml

Cooking oil

To taste

Salt

Steps

5 min1

Fry

Dry-roast all the fine rice flour in a small pan over low heat for 4-5 minutes, stirring without browning. Transfer to a heatproof bowl. Heat 90 ml water with a little salt just until it starts boiling. Immediately stir 75 ml into the flour with a spoon, reserving 15 ml hot water. When safe to touch but still warm, knead briefly until smooth and soft, adding the reserved water little by little only as needed. Do not add extra flour.

Bring the remaining 500 ml water to a boil below a steamer rack. Spread all the oil thinly over the inside of an idiyappam press fitted with its fine noodle disc and three shallow idli molds. Keep the dough covered and warm. Press all of it into three equal loose round nests, about 5-6 cm across, directly onto the molds. Divide all the fresh grated coconut equally over the nests.

12 min3

Steam

Set the molds on the rack above the water, cover and steam for 9-10 minutes until the fine strands are cooked and tender. Turn off the heat and rest covered for 2 minutes. Lift all three nests onto one plate and discard the steamer water. Serve all three warm nests and their coconut as one breakfast portion. Coconut milk, sugar, curry and other accompaniments are not included.