Idiyappam with Coconut Milk

Name: Idiyappam with Coconut Milk
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 2 cups (240 g) rice flour (store-bought or homemade, fine-ground); 1¾ cups (420 ml) boiling water; 1 tsp (5 g) salt; 1 tsp (5 ml) coconut oil (for greasing); 2 cups (480 ml) thick coconut milk; 3 tbsp (36 g) sugar or 2 tbsp (30 g) jaggery, grated; ¼ tsp (0.5 g) cardamom powder; Pinch of salt; The key to soft idiyappam is using freshly boiled water and working the dough while still hot — cold dough will crumble in the press.; For a richer flavour, add 1 tsp coconut oil to the dough before pressing.; Use a fine-hole disc on the press; a coarser disc makes thick strands that are harder to eat with coconut milk.

🍗 Non-veg📊 Easy

Delicate, steamed string hoppers made from rice flour pressed through a mould into noodle-like spirals, served with sweetened coconut milk or egg curry. Idiyappam is the quintessential light Kerala breakfast — gluten-free, easily digestible, and beloved across all communities. The fine white strands pile into an airy nest that soaks up accompaniments beautifully.

⏱️20 minPrep

🔥15 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

2 cups (240 g) rice flour (store-bought or homemade, fine-ground)
1¾ cups (420 ml) boiling water
1 tsp (5 g) salt
1 tsp (5 ml) coconut oil (for greasing)
2 cups (480 ml) thick coconut milk
3 tbsp (36 g) sugar or 2 tbsp (30 g) jaggery, grated
¼ tsp (0.5 g) cardamom powder
Pinch of salt
For a richer flavour, add 1 tsp coconut oil to the dough before pressing.

👩‍🍳 How to make Idiyappam with Coconut Milk

Place rice flour in a large mixing bowl.
Add salt.
Pour boiling water gradually while stirring with a wooden spoon or spatula.
Mix until a soft, non-sticky dough forms — it should be pliable and hold shape.
If too dry, add 1–2 tbsp more boiling water.
If sticky, dust lightly with rice flour.
Let rest covered for 5 minutes.
Fill a steamer or idli pot with 2 inches of water.
Bring to a boil over high heat.
Grease idli plates or a flat steaming tray with coconut oil.
Fill an idiyappam press (murukku maker with the fine-disc plate) with dough.
Hold the press directly over a greased plate and press in a circular motion to form a round nest of noodles about 8 cm in diameter.
Each nest uses about 2–3 tbsp of dough.
Place plates in the steamer, cover, and steam over high heat for 6–8 minutes until the strands turn from white to slightly translucent and hold together without being sticky.
Remove carefully with a spatula.
Warm coconut milk over low heat — do NOT boil.
Add sugar or jaggery, cardamom powder, and a pinch of salt.
Stir until dissolved.
Serve warm alongside idiyappam.

📖 Cultural notes

|---|---|---|---|---| | 340 kcal | 4 g | 52 g | 13 g | 1 g | Idiyappam is thought to have originated in South India and Sri Lanka simultaneously — Sri Lankan string hoppers (indiappa) share the same technique. In Kerala, it is the standard weekday breakfast in many coastal homes, paired with egg curry or fish curry for a more substantial meal. The press itself is a prized kitchen heirloom passed down generations, often made of brass or bronze. ---

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