Step-by-Step Instructions

1. 1.Prepare the Idiyappam Dough

   In a pan, add rice flour and then pour in hot water. Mix well until a crumbly dough forms. Cover the pan with a lid and let it rest for a few minutes.

2. 2.Knead the Dough

   Transfer the warm dough mixture to a large plate or bowl. Add a little oil and knead it thoroughly until it forms a smooth, soft dough.

3. 3.Press the Idiyappam

   Take a portion of the dough and place it into an idiyappam press (sevai maker). Press the noodles onto small pieces of banana leaves or directly onto greased idli plates.

4. 4.Steam the Idiyappam

   Place the idiyappam-laden banana leaves/plates into a steamer. Steam for 5-7 minutes until the noodles are cooked through and soft.

5. 5.Prepare the Tempering

   In a separate pan, heat oil. Add mustard seeds and let them splutter. Then add urad dal and chana dal, frying until golden brown. Add dried red chilies, slit green chilies, and curry leaves, sautéing for a minute.

6. 6.Combine and Finish

   Add fresh grated coconut to the tempering and mix well. Gently add the steamed idiyappam noodles to the pan. Add chopped coriander leaves and salt to taste. Mix everything gently until the idiyappam is well coated with the tempering. Finally, squeeze in fresh lemon juice and give it a final stir.

7. 7.Serve

   Serve the Coconut Idiyappam hot, optionally garnished with more fresh coconut or coriander.