Follow these steps for perfect results
Rice
soaked
Water
for soaking & grinding
Salt
to taste
Wash and soak rice in water for 2 hours.
Grind the soaked rice into a smooth, semi-thick paste.
Grease idli molds.
Place the idiyappam batter in the greased idli molds.
Steam for 10 minutes.
Press the hot idlis in the sevai/idiyappam maker to form noodles.
Transfer the sevai/idiyappam to a large bowl.
Serve hot with korma or stew.
Expert advice for the best results
Ensure the rice paste is smooth for the best texture.
The idlis should be hot while pressing for the best noodles.
Grease the idli molds well to prevent sticking.
Everything you need to know before you start
20 mins
The batter can be made ahead of time and stored in the refrigerator.
Serve in a bowl or plate, garnished with coconut shavings and a side of korma or stew.
Serve hot with vegetable korma or Kerala-style vegetable stew.
Serve with coconut chutney or sambar.
Pairs well with the savory flavor.
Discover the story behind this recipe
A staple breakfast dish in South India, often eaten during festivals and special occasions.
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