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Idiyappam with coconut milk
9m+ · Soft steamed rice-noodle nests soaked in fresh coconut milk, a Kerala first finger food
Idiyappam, lacy nests of rice noodles pressed and steamed, is a breakfast across Kerala and Tamil Nadu, and soaked in fresh coconut milk it is one of the first 'proper' foods many South Indian babies eat, from about nine months. The strands are soft, a little springy and taste of sweet coconut. Grown-ups add salt to the dough and children over one often have a little jaggery stirred into the coconut milk; for babies both are left out. It has none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish), though coconut can rarely cause a reaction. Chef's tip: the water must be at a rolling boil when it hits the flour, or the dough is crumbly and won't press.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Baby & toddler safety
- Age: from 9 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the idiyappam
- 4 oz roasted rice flouridiyappam or appam flour
- ¾ cup waterboiling
- 1 tsp coconut oil
To serve
- ¾ cup coconut milkfresh or tinned, unsweetened
- 1 pinch ground cardamom (optional)
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Put 4 oz roasted rice flour in a bowl with 1 tsp coconut oil. Pour in ¾ cup water a little at a time while it is still boiling, stirring with a spoon, until it forms a soft dough that holds together.
3 minStep 2: When the dough is cool enough to touch, knead it for 2 minutes until smooth and soft, like play dough. If it cracks, add a spoonful of hot water.
2 minStep 3: Grease an idli plate or a steamer tray. Fill an idiyappam press fitted with the finest disc and press out small circles of noodles onto the plate, one nest per mould.
Step 4: Steam over boiling water for 8–10 minutes, until the strands look glossy and no longer floury white and a strand pinched between your fingers is soft all the way through.
10 minStep 5: Warm ¾ cup coconut milk gently with 1 pinch ground cardamom, if using, until steaming but not boiling, as it can split.
2 minStep 6: Break a nest into a bowl, pour over a few spoonfuls of the coconut milk and let it soak for 2 minutes. For a baby, snip the strands into short 2–3 cm lengths; the common mistake is serving whole long strands, which are hard to manage. Older babies can pick up the soaked pieces with their fingers.
Step 7: Cool leftover nests quickly and keep them covered in the fridge for up to 2 days, or freeze for up to a month; keep the coconut milk separately in the fridge. Re-steam the nests until piping hot, then cool before soaking and serving.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 24 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does idiyappam with coconut milk take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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