Idiyappam with Pol Sambol

Ingredients

Instructions

1. 1

   Bring water to a full boil. In a mixing bowl, combine the rice flour and salt for the idiyappam dough. Pour in the boiling water gradually while mixing with a spoon until the flour is evenly moistened, then add the oil. When cool enough to handle, knead for 2-3 minutes into a smooth, soft dough that is pliable but not sticky; if it cracks, add 1 teaspoon more hot water at a time, and if too wet, dust with a little rice flour.

2. 2

   Lightly oil the string hopper press and the steaming plates or small pieces of parchment. Divide the dough into 4 portions and load one portion into the press. Press thin noodle nests in spirals, about 10-12 cm wide, onto the prepared plates. Keep the formed nests covered with a clean cloth so they do not dry out while you shape the rest.

3. 3

   Set up a steamer and bring the water to a steady boil. Steam the idiyappam nests in batches for 7-9 minutes, until the strands turn opaque and set. They should lift off cleanly and feel tender, not doughy in the center.

4. 4

   While the idiyappam steam, make the pol sambol. In a bowl, mix the grated coconut, green chili, red onion, lime juice, and salt. Rub the mixture lightly with your fingertips for 1 minute to help the chili, onion, and lime penetrate the coconut without crushing it into a paste. Taste and adjust salt or lime for a bright, punchy finish.

5. 5

   Let the steamed idiyappam rest for 2 minutes so the strands firm slightly. Serve hot with the pol sambol alongside or spooned over the top.

Nutrition per serving

Notes

• •Freshly grated coconut gives the most authentic texture; frozen grated coconut, thawed and squeezed lightly, is a good substitute.
• •The dough must be pressed while still warm; once cool, it becomes harder to extrude smoothly.
• •If you do not have a string hopper press, a sturdy potato ricer with small holes can work for a rustic version.
• •For a fuller meal, serve with kiri hodi, dhal curry, or a soft-boiled egg if desired.

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