In a deep bowl, boil water with salt and ghee - oil.
When the water starts boiling, lower the heat, add sieved rice flour and mix well until combined with water.
Use a thick spoon to mix rice flour.
Keep aside to cool for 10 minutes and knead to a soft dough.
Divide it into lemon-sized balls.
Lightly grease the idiyappam mould with 1 tsp oil and put 2 lemon-sized portions of the rice dough.
Press- extrude out the dough (resembling the noodles) - while moving the mould in a small circle to form a small amount of noodles - onto each of the greased bamboo mould - idiyappam stand - idli steamer and sprinkle grated coconut (optional).
Steam for about 10 - 12 minutes.
Serve with stew - korma or chicken curry.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.