Course: Breakfast
Cuisine: Kerala Cuisine, South Indian Cusine
Servings: 3 -4
Author: Maria Jose Martin
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  • 1.5 cups Roasted rice flour
  • 1 1/4 - 1 1/2 cups Boiling water
  • 1/2 - 3/4 cup Grated coconut
  • Salt


  • Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.
  • Grease the top and bottom of idli moulds (refer notes). Sprinkle the grated coconut on these moulds.Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.
  • Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with any curry of your choice.


The quality of rice flour is key to make soft Idiyappams. Make sure you get the best quality roasted rice flour.
Make sure that you keep the dough covered with a wet cloth all the time, it prevents the dough from drying out. If the dough is too tight, it would be difficult to press it.
I usually put grated coconut as a stuffing between the Idiyappams. You can also add some sugar to coconut and use that. Make sure that you grease the bottom of the idli moulds as well, it will prevent the Idiyappam from sticking if multiple idli moulds are used at a time. You can grease the idli moulds with coconut or any vegetable oil.
Make sure you use the dame flame throughout while steaming. I usually cook the idiyappams for 8 mins.
You can make this in advance and store in an airtight container in fridge for 2-3 days. Drizzle some water on refrigerated Indiyappam and microwave for 30-40 seconds before serving it.