Coconut Idiyappam
Recipe Summary
- Coconut Idiyappam is a traditional South Indian breakfast dish made from steamed rice flour noodles. These light and healthy noodles are then tempered with aromatic spices and fresh grated coconut, offering a delightful and wholesome start to your day, especially perfect for summer.
All Ingredients - For Idiyappam
- Rice flour 1 cup
- Water 1.5 cups
- Salt 0.5 tsp
- Oil 1 tsp
All Ingredients - For Tempering
- Oil 2 tbsp
- Mustard seeds 1 tsp
- Urad dal 1 tbsp
- Chana dal 1 tbsp
- Dried red chilies 2-3
- Green chilies 2-3, slit
- Curry leaves 1 sprig
- Grated coconut 0.5 cup
- Salt to taste
- Coriander leaves 2 tbsp, chopped
- Lemon juice 1 tbsp
Tools You'll Need
- Pan
- Steamer
- Bowl
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Step-by-Step Instructions
Step 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 for a few minutes.
Step 2: Knead the Dough
Transfer the warm dough mixture to a large plate or bowl. Add a little oil and it thoroughly until it forms a smooth, soft dough.
Step 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.
Step 4: Steam the Idiyappam
Place the idiyappam-laden banana leaves/plates into a steamer. for until the noodles are cooked through and soft.
Step 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, for a minute.
Step 6: Combine and Finish
Add fresh grated coconut to the and mix well. Gently add the idiyappam noodles to the pan. Add chopped coriander leaves and salt to taste. Mix everything gently until the idiyappam is well coated with the . Finally, squeeze in fresh lemon juice and give it a final stir.
Step 7: Serve
Serve the Coconut Idiyappam hot, optionally garnished with more fresh coconut or coriander.
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