Idiyappam

Ingredients

1. Idiyappam rice powder - 2 cups 
2. Salt - 1tsp (or to taste )
3. Grated coconut - 1/4 cupgoog_1949865463
4. Water - 3 - 4 cups for preparing the dough + 2 cups for the steamer.
5. Oil - 1 tsp for brushing the mould and 1 for adding to water

Note: 

1. I normally use Nirapara Appam / Idiyappam rice powder. Idiyappam powder should be finely ground and roasted well.

Procedure

1. Boil the water and when it is boiling add 1 tsp of oil
2. Mix the rice powder and salt well
3. When the water is rolling boiling, keep adding boiling water ladle by ladle to the rice powder. Keep mixing the water and powder till a smooth dough is obtained. It should not be watery or sticky. 
4. Allow the dough to cool down for 5 minutes.
5. Boil water in the idli cooker / steamer in the mean while
6. Place the perforated disc inside the idiyappam mould. Push the dough into idiyappam mould. Depending on the type of the idiyappam mould, push the dough as string into the steamer plate. 
7. Place little coconut (grated) on top of the dough in the plate
8. Push one more layer of strings above the coconut layer so that the coconut is covered completely
9. Place the steamer plates in the cooker
10. Steam the idiyappam for 8 minutes.
11. Once the idiyappam is cooled down a bit, move it into a serving plate and serve it with egg curry / vegetable curry / chicken / mutton curry.