Authentic Idiyappam Recipe – Kerala Rice Noodle Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Authentic Idiyappam Recipe – Kerala Rice Noodle Steamed Cakes

Okay, let’s be real. Idiyappam is comfort. These delicate, string-hopper cakes are a staple in Kerala, and honestly, once you make them at home, you’ll understand the obsession. I remember the first time my grandmother made these for me – the soft texture, the subtle flavour… pure bliss! It took a few tries to get it right, but trust me, it’s worth the effort. Let’s dive in!

Why You’ll Love This Recipe

This idiyappam recipe is all about getting that perfect texture – soft, fluffy, and slightly chewy. It’s a little bit of work, but the result is a truly special breakfast or snack. Plus, it’s incredibly versatile. You can pair it with anything from a spicy egg curry to a sweet coconut milk stew. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these delightful Kerala rice noodle steamed cakes:

• 2 cups rice flour
• 2 cups boiling water
• 2-3 tbsp hot water (plus extra reserved)
• ½ tsp ghee
• ½ cup grated coconut
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Rice Flour Varieties: You can use regular rice flour, but for the most authentic flavour and texture, try to find idiyappam flour or puzhungal arisi maavu. It’s a slightly coarser grind.
• Ghee vs. Oil: Traditionally, ghee is used for a richer flavour. But if you prefer, you can use a neutral oil like coconut oil to grease the idiyappam maker and plates.
• Regional Coconut Preferences: Some families prefer freshly grated coconut, while others use desiccated coconut. Both work beautifully! I personally love the flavour of fresh coconut – it adds a lovely sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bring 2 ¼ cups of salted water and ghee to a boil. Reserve ¼ cup of the boiling water – you’ll need it later.
2. Gradually pour the 2 cups of boiling water into the rice flour, mixing constantly with a wooden spoon. This is where a little elbow grease comes in!
3. Once it’s combined, cover the dough and let it rest for about 15 minutes. This allows the flour to absorb the water properly.
4. After resting, knead the dough until it’s smooth and pliable. If it’s too dry, add the reserved hot water, a tablespoon at a time, until you reach the right consistency. It should be soft but not sticky.
5. Grease your idiyappam maker and idli plates generously. Sprinkle a little grated coconut into each cavity of the idli plates – this adds extra flavour and prevents sticking.
6. Now for the fun part! Press the dough through the idiyappam maker onto the greased plates, forming neat little circular swirls.
7. Steam the idiyappam for 12-15 minutes, or until they’re cooked through and translucent. A good test is to gently poke one – it should spring back slightly.
8. Serve warm with your favourite curry or accompaniment!

Expert Tips

• Don’t Overwork the Dough: Overkneading can make the idiyappam tough.
• Hot Water is Key: Using boiling water initially and reserving some hot water for kneading is crucial for the right texture.
• Grease Generously: Seriously, don’t skimp on the greasing! It’ll save you a lot of heartache later.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with coconut oil or another plant-based oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you use pure rice flour.
• Spice Level – Mild: Add a pinch of turmeric powder to the dough for a subtle flavour and beautiful colour.
• Festival Adaptations – Onam/Vishnu: During Onam or Vishnu festivals, idiyappam is often served with a special sweet coconut milk called palkuzhal.

Serving Suggestions

Idiyappam is incredibly versatile! Here are a few of my favourite ways to serve it:

• Egg Curry: A classic pairing!
• Coconut Milk: Simple, comforting, and delicious.
• Vegetable Stew: A hearty and flavourful option.
• Kadala Curry (Black Chickpea Curry): A traditional Kerala combination.

Storage Instructions

Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of rice flour is best for idiyappam? Idiyappam flour or puzhungal arisi maavu is ideal, but regular rice flour will work in a pinch.
• Can I make idiyappam dough ahead of time? You can prepare the dough up to a day in advance and store it in the refrigerator. Bring it to room temperature before kneading and pressing.
• How do I prevent the idiyappam from sticking to the plates? Generously grease the plates and sprinkle with grated coconut.
• What is the best way to steam idiyappam? Use a steamer with a tight-fitting lid. Ensure there’s enough water in the steamer to generate steam for 15-20 minutes.
• Can I use coconut oil instead of ghee? Absolutely! Coconut oil is a great substitute, especially if you want a vegan option.

Enjoy making (and eating!) these delicious idiyappam. I hope this recipe brings a little bit of Kerala sunshine into your kitchen!