Idiyappam and Coconut Milk

Method

1. 1

   In a mixer grinder jar add the grated coconut, cardamom and 1 cup of water. Grind this in a mixer-grinder into a smooth paste.

   Coconut (Grated)Green CardamomWater

2. 2

   Pass it through a sieve and extract the first press coconut milk.

3. 3

   Add the residue in the sieve into the blender jar, add 1 cup of water and grind it again.

   Water

4. 4

   Pass this again through the sieve to extract second press coconut milk.

5. 5

   Mix the two coconut milk in a bowl, add the powdered jaggery, a pinch of salt and mix well. Set this aside.

   JaggerySalt

6. 6

   Dry roast the rice flour for 1 min in a pan on medium heat.

   Rice Flour

7. 7

   Heat 3 cups of water in a saucepan, add 2 tsp of Gingelly oil and bring it to a boil. Remove from heat.

   Gingelly OilWater

8. 8

   In a bowl, add the dry roasted flour, salt and add water in parts and mix using a spatula. Add enough boiling water to form a soft, smooth and non-sticky dough is formed.

   Salt

9. 9

   Once the dough cools down, knead it for 2 minutes.

10. 10

    Grease the inside portion of idiyappam press and add the dough. Grease the idly plate or idiyappam plate. Press the idiyappam on to the idly plate or idiyappam plate.

    Gingelly Oil

11. 11

    Steam for 10 mins. Remove it from the plate and serve it with sweet coconut milk