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New Delhi: Idiyappam with coconut milk-based gravy is a traditional breakfast dish enjoyed across South India and Sri Lanka. Made with delicate rice noodles shaped into soft nests, this dish gets its distinct flavour from a lightly spiced coconut milk gravy called thengai paal. The steamed rice noodles have a mild taste, allowing the creamy gravy with cardamom, jaggery, and warm spices to stand out.

Often prepared for breakfast or special occasions, idiyappam is simple yet comforting when served fresh. The recipe uses basic pantry ingredients and a few easy steps to create a meal with a balanced mix of texture and flavour. Explore this recipe to prepare homemade idiyappam with a smooth coconut milk accompaniment.

Rice noodles (idiyappam) recipe Idiyappam ingredients

• 2 cups roasted fine rice flour (idiyappam flour or puttu podi)
• 2 cups water (adjust as needed)
• 1/2 tsp salt
• 1 tsp coconut or vegetable oil
• 1/2 cup freshly grated coconut (optional for garnish)

How to prepare idiyappam

Heat water in a pot and bring it to a rolling boil. Add salt and oil, then switch off the heat. Slowly add the rice flour while stirring continuously with a wooden spoon to prevent lumps.

Keep mixing until the flour turns into a smooth, firm dough that does not stick. Cover the dough and leave it aside for 10 minutes.

Once rested, lightly grease your hands and knead the warm dough until it becomes soft and even. Transfer portions of the dough into a sev maker or idiyappam press fitted with a fine, multi-holed disc.

Grease the idiyappam plates or steamer trays. Press the dough in circular motions to form thin noodle layers. Add a little grated coconut on top.

Steam the prepared idiyappam for 6 to 8 minutes on medium heat until the noodles are cooked and have a slight glossy appearance.

Coconut milk gravy (thengai paal) Thengai paal ingredients

• 2 cups thick coconut milk (first extract)
• 1 cup thin coconut milk (second extract)
• 3-4 tbsp jaggery or sugar (adjust to taste)
• 1-2 green cardamoms, lightly crushed
• 1/4 tsp dry ginger powder (chukka) or a small piece of cinnamon
• A pinch of salt

How to prepare thengai paal

Add thin coconut milk, jaggery or sugar, crushed cardamom, ginger powder or cinnamon, and salt to a saucepan. Cook on low heat until the sweetener dissolves completely.

Avoid bringing the mixture to a strong boil, as this can affect the texture of the coconut milk. Once the flavours combine, add the thick coconut milk and warm it gently for 1-2 minutes.

Remove it from the heat immediately and pour the warm gravy over freshly steamed idiyappam nests.

This classic combination brings together soft rice noodles and rich coconut flavours, making it a simple breakfast that remains a favourite in many homes.