Description

TN Easy Idiyappam Rice Flour 1KG spares you the one step that goes wrong at home, roasting plain rice flour to exactly the right point. The nests of fine steamed rice noodles it makes are eaten across Kerala and Tamil Nadu.

The method is quick once the flour is right. Boiling water goes into the flour to make a soft dough, the dough goes into a press, and the strings come out onto idli plates to be steamed for a few minutes. They are eaten with coconut milk and sugar, with egg curry, or with a Kerala stew.

Do I need an idiyappam press? Yes, or a sev press with the finest plate. There is no way to make the strings by hand. The presses are cheap and the same one does murukku and sev, so it earns its drawer space.

Why is my dough crumbly? Not enough water, or the water was not hot enough. It must be at a rolling boil going in, and the dough should feel soft and slightly sticky, closer to mashed potato than to chapati dough. Add boiling water a spoon at a time until it does.

Plain rice flour for everything else, TRS rice flour in 500 grams, is on the shelf, and rice flours and rice mixes carry the idli and appam mixes. Vegetarian. Keep the pack sealed in a cool, dry place and use it up within the date printed on it. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.