Idiappam

Idiappam is a popular dish in Kerala. Made with just rice flour and coconut, this light and fluffy dish is usually had at breakfast or as a snack. I love to eat it with some sugar sprinkled on top but it tastes just as great when served with a mildly spiced potato curry...

Ingredients:

2 cups idiappam powder ( Many brands are available in the grocery stores now, I like Nirapara. You can also use rice flour but it may not give the same results as it depends on the quality and type of rice used to make the powder)

2 - 2&1/4 cups boiling water

1tbs ghee

salt to taste (about 1tsp)

1cup fresh grated coconut

idli moulds

Method:

Mix the salt and flour in a bowl. Add 2cups of boiling water and ghee. Using the back of a spoon mix as well as possible. Cover and keep aside for sometime. This will cook the dough a little and cool it down making it easier to handle. 

When it is still warm, knead into a soft but firm dough, adding some more warm water if necessary. Fill the dough into the idappam press ( same as the one used for making sev.)

Sprinkle a little coconut on each idli mould.

                                                    

Using the press, squeeze the dough into the moulds as shown above. Sprinkle some more coconut on top.

Steam for 5-8 mins till done. Remove from the moulds and serve hot with sugar or potato curry.

If you do not have idli moulds or just to make it easier, line a steamer plate with a damp muslin cloth. Sprinkle coconut and squeeze out the dough in a circular motion covering the entire surface of the plate. Sprinkle coconut between each layer and finally on the top.

Fold the edges of the cloth over the plate to cover. Steam in a steamer or pressure pan for 10-15mins till done. Cut into wedges and serve hot....I love it this way...

This is my entry to the 'FIC : WHITE' event hosted by Lubna Karim of Kitchenflavours, originally started by Sunshinemom of TongueTicklers...