Idiyappam

Idiyappam — delicate, feathery nests of steamed rice flour noodles — are a beloved breakfast across Kerala, Tamil Nadu, and Sri Lanka. Pressed through an idiyappam maker (a wooden or brass press with a fine perforated disc) directly onto banana leaves or a bamboo steamer, the noodles cook in minutes and emerge soft, fragrant, and ethereally light. They are traditionally eaten with coconut milk curry, egg curry, or simply grated coconut and sugar.

Serves: 4 (makes 8–10 nests)

Ingredients

• 300g (2 cups) roasted rice flour (idiyappam flour or pathiri podi)
• 1 tsp (6g) salt
• 350ml (1½ cups) boiling water, plus more as needed
• 1 tsp (5ml) coconut oil
• Banana leaves or oiled steamer trays, to steam

To serve:

• 400ml (14 fl oz) thin coconut milk, warmed
• 2 tbsp (30g) freshly grated coconut
• 1 tsp (5g) sugar (optional)

Instructions

1. Sift the rice flour and salt into a large bowl. Make a well in the centre.
2. Add coconut oil to the boiling water and pour gradually into the flour, mixing with a wooden spoon. The dough will be very hot — use a spoon until cool enough to handle, then knead briefly with lightly oiled hands for 2–3 minutes until smooth. The dough should be soft but not sticky; add 1–2 tbsp more hot water if it cracks at the edges.
3. Grease the idiyappam press (chakli maker or string hopper press) with a little coconut oil. Fill with the warm dough.
4. Prepare the steamer: line the steamer tray or idli mould with small pieces of banana leaf or oil lightly. Preheat the steamer over boiling water.
5. Press the dough through the fine-hole disc directly onto the prepared steamer trays, moving in circles to form loose nests 8–10cm (3–4 inches) across.
6. Steam the nests in batches for 5–7 minutes until the noodles are set, cooked through, and no longer sticky. They should be opaque and silky.
7. Carefully lift the nests with a spatula onto the serving plate.
8. Serve immediately with warm coconut milk poured alongside, grated fresh coconut, and a pinch of sugar if desired.

Cook's Notes: The dough must be worked while hot — it stiffens quickly as it cools, making pressing difficult. If the dough cools and becomes stiff, microwave 20–30 seconds to soften. Roasted rice flour (not plain raw rice flour) is essential for the correct texture and flavour.