Step 1: Soak and Dry Rice

Take 1 cup of raw rice and soak it in water for 3 hours. After soaking, drain the water completely and spread the rice on a clean white cloth to dry completely. This may take a few hours, depending on the environment.

Step 2: Grind Rice into Flour

Once the rice is completely dry, transfer it to a mixer grinder. Grind the rice into a fine powder. It doesn't need to be as fine as store-bought flour, but fine enough for the idiyappam dough.

Step 3: Prepare the Idiyappam Dough

In a pot, add 1.25 to 1.5 cups of water. Add 1 tsp of oil and 1/4 tsp of salt to the water. Just before the water starts to boil, add 1 cup of the prepared rice flour to the hot water. Immediately turn off the stove. Mix the flour and water thoroughly with a whisk or wooden spoon to ensure there are no lumps and a smooth dough forms.

Step 4: Rest the Dough

Once the dough is well mixed, cover the pot with a lid and let it rest for 10 minutes. This allows the dough to cook further in its own heat, making it soft and pliable.

Step 5: Prepare Idiyappam Press

Take an idiyappam press (mani) and brush oil inside its cylinder and on the plate with holes. This prevents the dough from sticking and allows for easy squeezing.

Step 6: Squeeze Idiyappam

Take a portion of the prepared dough and fill it into the oiled idiyappam press. Squeeze the dough through the press onto idli plates lined with a cloth. You can make small circular portions.

Step 7: Steam Cook Idiyappam

Place the idli plates with squeezed idiyappam into an idli cooker. Steam cook for 15 minutes, similar to how you would steam idlis.

Step 8: Remove Idiyappam

Once cooked, open the idli cooker. Sprinkle a little water on the cloth covering the idiyappam. Gently lift the cloth and transfer the idiyappam into a serving bowl.

Step 9: Prepare Coconut Milk

Take 1/2 cup of grated coconut and add it to a mixer grinder with a little water. Grind it to a fine paste. Strain the mixture through a sieve to extract thick coconut milk. Repeat the process with a little more water if needed to extract more milk, but keep the first extraction thick.

Step 10: Sweeten Coconut Milk

To the extracted coconut milk, add sugar to taste and a pinch of cardamom powder. Mix well until the sugar dissolves. Your sweet coconut milk is now ready to be served with the idiyappam.

• Ensure rice is completely dry before grinding to prevent spoilage if storing flour.

• When making dough, add flour to hot (not vigorously boiling) water and immediately turn off the stove to prevent lumps.

• Mix the dough thoroughly to avoid lumps for smooth idiyappam.

• Allow the dough to rest with the lid closed for 10 minutes to cook in its own heat.

• Brush oil inside the idiyappam press for easy squeezing.

• Sprinkle water on the steaming cloth before removing idiyappam to prevent sticking.

• Cool down any excess flour completely before storing to prevent spoilage.

• Serve with jaggery or palm jaggery for a sweet option.

• Use idiyappam to make various savory sevai dishes.