Idiyappam

You'll need

• 2 cups rice flour (idiyappam/string hopper flour)
• 2 cups water
• 1/2 tsp salt
• 1 tsp oil
• Idiyappam press/sevai nazhi

Method

1. Boil the water with salt and oil, then stir in the rice flour off the heat until it forms a soft, lump-free dough.
2. While still warm, fill the idiyappam press and press the dough directly into small steamer plates in circular strands.
3. Steam for 8-10 minutes until the strands look firm and slightly translucent.
4. Serve warm with coconut milk, a light vegetable stew, or a simple coconut chutney.

Why this dish

Steaming rather than frying is the classical way this dish is made, which keeps it light enough to be an everyday breakfast rather than an occasional one.

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Often chosen by people browsing

A common choice among people browsing digestion, largely because it's steamed rather than fried and carries no heavy spicing of its own.