Ingregiens:
Rice flour 1 cup
Ghee 1 tsp
salt to taste
Boiled water
Freshly grated coconut-1/2 cup
Method:
Boil 1 cup of water and keep aside for 5 minutes. Meanwhile mix rice flour, ghee and salt well. Add boiled water little at a time mixing well with a spoon, till the dough is soft to touch. Take this dough and put in to an Idiappam press. Press a layer onto idly moulds in circular motion add 1 tbsp of grated coconut in between and press the dough on top of coconut. Continue till whole dough finishes. Steam in a pressure cooker or in an appachembu till Idiappam is well cooked. Serve with egg roast/ stew/ kadala curry or sugar.
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