Idiyappam

Method

1. Bring 360 ml (about 1½ cups) water to a rolling boil in a saucepan on high heat (or use the kettle).
2. Put 280 g idiyappam flour and 1 tsp salt in a mixing bowl. Pour in the boiling water a little at a time, stirring with a spoon (it is too hot for hands), for about 1 minute, until the crumbs come together. Stop adding water once it forms a soft dough; you may not need it all.
3. Cover and rest 5 minutes, until cool enough to touch. Knead with oiled hands for 2 minutes into a soft, smooth dough like play-dough, with no cracks. If it cracks, knead in a spoon of hot water.
4. Put about 3 cm of water in the idli steamer and bring it to the boil on high heat, about 5 minutes. Lightly grease the idli plates.
5. Fit the fine star disc in the idiyappam press and fill it with dough. Press in small circles over each mould to make one thin, lacy layer of strings.
6. Stack the plates in the steamer, cover and steam on medium-high heat for 8–10 minutes, until the strings look glossy and no longer feel sticky. Rest 2 minutes, then lift each one out with a spoon.

Tips

• Steamed idiyappam keeps a day in the fridge. Re-steam for 3 minutes to soften.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.