Idiyappam

If using store-bought rice flour, dry roast it in a pan on medium heat for about 3-4 minutes until it's warm but not browned. This step ensures the flour is free from moisture.

If making rice flour at home, soak raw rice for 2 hours, drain it, and let it dry slightly. Then grind it into a fine powder and sieve it to get a smooth flour.

In a saucepan, bring water to a boil. Add salt and oil to the water.

Slowly pour the boiling water into the rice flour while stirring continuously with a wooden spoon or spatula to avoid lumps.

Once the dough starts to come together, let it cool slightly until it's warm enough to handle.

Knead the dough gently until it's smooth and soft. If the dough is too dry, add a little more warm water; if it's too sticky, add a bit more rice flour.

Grease the idiyappam maker or a traditional idiyappam press with a little oil to prevent sticking.

Take a portion of the dough and place it inside the press.

Press the dough through the idiyappam maker onto small, greased plates or banana leaves, forming delicate noodle-like strands in a circular pattern.

Arrange the plates or banana leaves with the idiyappam strands in a steamer.

Steam the idiyappam for about 8-10 minutes on medium heat until they are cooked. The idiyappam should look shiny and should not stick to the fingers when touched.

Remove the plates from the steamer and allow them to cool for a minute before transferring the idiyappam to a serving dish.

In a small bowl, mix the grated coconut with sugar.

Sprinkle this mixture over the idiyappam before serving for added flavor.