Kerala Style Idiyappam | Kerala Nool Puttu
A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.
Ingredientsfor 4 servings
- 2 cup Rice flour 400 g) (dry roasted and sieved, Ari podi
- 2 tbsp Coconut — grated
- Boiling water, to taste
- Salt, to taste
- Oil A little
Preparation
Step 1
Add boiling water and salt to the flour and knead to a soft dough.
Step 2
Divide it into small balls and set aside.
Step 3
Lightly grease the idiappam press mould and put in one portion of the dough. Press out the dough to form small circular mounds (resembling thin noodles) onto each of the iddiappam stands.
Step 4
Steam for about 10 minutes till the idappam is cooked. (A pressure cooker, without the weight, can be used for steaming. An idli stand is a good substitute for the idiappam stands.).
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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