Back to 4 servings 1.5 cups fine rice flour, fresh, ideally idiyappam or puttu flour, lightly roasted 2.5 cups water, hot, plus a little extra if the dough is dry 0.25 teaspoon salt 1 teaspoon vegetable oil, for greasing the press and moulds 0.5 cup freshly grated coconut, optional, for layering and sprinkling 2 cups water, for the steamer
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1 Step 1: Grease idli moulds or a steamer plate with oil. If using banana leaves, cut them into squares and grease them before placing them on the moulds.2 Step 2: Dry roast the rice flour in a pan over low heat, stirring often, for 4 to 5 minutes until it is hot and fragrant with steam rising from it. Do not brown it. Set aside.3 Step 3: Bring 2 1/2 cups of water with the salt to just before a rolling boil, when small bubbles appear. Switch off the heat.4 Step 4: Add the hot water gradually to the roasted flour, stirring with a spatula, until a shaggy dough forms.5 Step 5: Knead the still-hot dough until smooth, soft and neither sticky nor tight. Add a little warm water if it is dry, or a spoonful of rice flour if it is sticky. Cover with a damp cloth so it does not dry out.6 Step 6: Bring 2 cups of water to a boil in a steamer or pan over medium heat.7 Step 7: Grease the idiyappam press. Load a portion of dough, cover the rest with the cloth, and press concentric rounds of noodles directly onto the greased moulds while the dough is still warm.8 Step 8: Sprinkle a little grated coconut over each idiyappam, if using.9 Step 9: Place the moulds in the steamer, cover, and steam on medium-high heat for 9 to 10 minutes until set and soft.10 Step 10: Turn off the heat and rest, covered, for 1 to 2 minutes. Lift the idiyappam out gently with a spatula and serve warm.getsaucepan.com/r/bcad75c1-2b16-5a80-8003-1e7adecc8a0d
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