How to prepare Idiappam recipe

How to prepare Idiappam recipe


  • 3 cups rice
  • 2 cups freshly grated tender coconut
  • 1 and half tsp salt
  • Oil for greasing pan and idli mould
  • Piece of banana leaf


Method to prepare:

  • Wash the rice and soak it in water for 3 hours
  • Drain the rice and grind it with the coconut to make a fine batter, gradually adding about 6tbsp of water. Mix in the salt
  • Lightly grease a oan with oil. Transfer the batter to pan. Stir in 3-4 cups of water.
  • Place the pan over moderate heat and cook, stirring continuously for about 15 mins, till the batter is stiff enough to shape into balls.
  • Remove from heat and allow it to cool a little. Grease an idli mould with a little oil.
  • Shape the batter into large lemon sized ovals while still warm. Make a small depression in each ball with a moistened finger.
  • Spread the banana leaf on perforated sheet of idli mould and arrange the balls on to it. Steam them in beatches at a pressure cooker without any weight for about 15 minutes each until its cooked. Remove the balls from the cooker.
  • Insert one ball at a time in a semia mould when its hot. Press the balla and collect the emerging strands of idiappam on a plate palced underneath.
  • Spread a clean damp cloth in a wooden board and lay the strands on to it without allowing them to touch each other.
  • When cool then transfer the idiappam to bowl and set it aside which is covered with cloth.
  • Serve it with any chutney of choice.

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