In a pan, boil water with salt and ghee / oil. When the water starts boiling, add rice flour and mix well.
Keep aside for cooling for 10 minutes.
Add a tsp of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.
Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough.
Press out the dough (resembling the noodles) - while moving the mould in a small circle to form a small amount of noodles - on to each of the idiyappam stand / idli steamer. Sprinkle grated coconut (optional).
Steam for about 10 - 12 minutes in a steamer / pressure cooker ( without weight ) / national-slow cooker or till done.
Serve with stew / korma or chicken curry.
Recipe Courtesy: Niya's World
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.