Allergens in Kerala Idiyappam: none of the ten listed below.
Ingredients
Quantities for 4.
- 2 cups, fine and roasted Rice Flour
- 2.5 cups Waterboiling
- 1 cup, freshly grated Coconut
- 2 tsp Coconut Oilfor greasing the plates and hands
- 3/4 tsp Salt
Cookware
stovetop, steamer
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- You need an idiyappam press (sevanazhi) with the finest disc. A potato ricer with a fine plate will do at a push.
- If your rice flour is not pre-roasted, dry-roast it on low for 6-8 minutes until warm and fragrant without colouring, then cool.
- Work the dough while it is hot. Hot enough to be just bearable. Cold dough will not extrude and comes out as broken worms.
Method
- Bring the water to a full rolling boil with the salt and 1 tsp of the coconut oil.
- Pour the boiling water over the rice flour all at once, stirring hard with a wooden spoon until it comes together as a shaggy mass.All at once, not gradually. Half-scalded flour makes a dough that cracks.
- Cover and rest 5 minutes so the flour absorbs fully.
- Oil your palms and knead the warm dough for 3-4 minutes until it is completely smooth, soft and non-sticky. Like fresh play dough.If it cracks when rolled, sprinkle in a tablespoon of hot water and knead again.
- Grease the idiyappam plates and scatter a teaspoon of grated coconut on each.
- Load the press and squeeze the dough onto the plates in tight overlapping spirals, about 1cm thick.
- Scatter a little more coconut on top and stack the plates in a steamer over rapidly boiling water.
- Steam 6-8 minutes, until the strings look glossy and set and no longer taste of raw flour.Over-steaming makes them gummy. Six minutes is usually enough for a single layer.
- Lift off and let them cool for 2 minutes before easing them off the plate, or they will tear.
Storage
Best within a few hours. Keeps 2 days refrigerated in a covered box; re-steam 3 minutes to bring the softness back. Reheating dry turns them to string.
Nutrition Good estimate
One serving of Kerala Idiyappam (252 g) is about 380 calories, or 151 calories per 100 g.
Low protein: 5 g a serving, 6% of the calories
| Per serving252 g | Per 100 g | |
|---|---|---|
| Calories | 380 kcal | 151 kcal |
| Protein | 5.4 g | 2 g |
| Carbohydrate | 66.3 g | 26 g |
| of which sugars | 1.3 g | 0 g |
| Fibre | 3.7 g | 2 g |
| Fat | 10.1 g | 4 g |
| of which saturated | 8.1 g | 3 g |
| of which unsaturated | 1.2 g | 0 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.