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  • cup rice flour or 130 grams rice flour
  • 1.25 to 1.3 cups hot water for kneading
  • ¼ teaspoon salt or add as required
  • ¼ cup fresh grated coconut – optional
  • cups water for steaming



  • before you begin making the dough, grease oil on an idli pan or a steamer pan and keep ready.
  • if you have banana leaves then cut them in squares and place them on the idli moulds. grease the banana leaves with some oil.

roasting rice flour for idiyappam recipe

  • heat a kadai or pan. keep the flame to a low and add 1 cup rice flour (130 grams).
  • on a low flame stirring often roast the rice flour for 4 to 5 minutes. you don’t need to brown the flour. its just lightly roasted and this helps in making soft idiyappams.
  • continue to stir and roast till you see steam coming from the rice flour.
  • when you see steam appearing from the rice flour, then switch off the flame. remove the rice flour in a mixing bowl or pan.

kneading dough for idiyappam

  • in the same kadai or pan in which rice flour was roasted, add 1.25 to 1.3 cups water.
  • add ¼ teaspoon salt.
  • let the water come to a boil. the water has to be hot but should not be very hot. do not allow it to come to a rolling boil. when you see tiny bubbles appearing in the water and it begins to start boiling, thats the time you switch off the flame.
  • then add the hot water in the rice flour.
  • begin to mix with a spoon or spatula. mix very well.
  • keep on mixing and when the heat is tolerable then you can begin to knead. if you cannot knead then wait for 1 to 2 minutes and when the heat can be tolerated then start kneading. do note that the dough has to be hot when you knead.
  • knead to a smooth and soft dough. if the dough looks dry then you can sprinkle some warm water on it and continue to knead. if the dough become sticky then add a few tablespoons rice flour and knead.

making idiyappam

  • take the disc meant for making the idiyappam and spread some water or oil on it.
  • also before you start making idiyappam, heat 2 cups water in a pan or pressure cooker and let it come to a boil. keep water on low to medium flame.
  • divide the dough into 2 to 3 portions. prepare a log from one portion and place it in the idiyappam/murukku maker. grease the idiyappam maker with some oil or water before you place the dough in it. cover the rest of the dough with a kitchen napkin so that they don’t dry out.
  • now begin to press the idiyappam/murukku maker directly on the idli moulds in a concentric round circle.
  • form one roundel of the idiyappam.
  • while making idiyappams, the dough has to be hot or warm.
  • this way continue to make idiyappams on all the idli moulds.
  • sprinkle some grated coconut on top of each idiappam. coconut is optional and can be skipped. alternatively you can sprinkle fresh grated coconut and sugar just before serving.
  • now place the idli stand in the pan.
  • cover pan with a lid. if using pressure cooker, then remove the whistle (vent weight) and cover the cooker.
  • on medium to high flame steam idiyappams for 9 to 10 minutes. after they are cooked well, switch off the flame and let the idiyappams be inside the steamer pan for 1 to 2 minutes.
  • then remove the idli stand from the pan. remove the idiyappams with a spatula and serve the idiyappam.
  • if you have used banana leaves then you just need to pick up the banana leaves and serve. if not serving immediately then place the idiappam in a casserole so that they stay warm.
  • serve idiyappam or nool puttu with veg korma, potato korma, mushroom korma, veg stew or potato stew or jaggery sweetened coconut milk.