Steamed Idiyappam with Coconut Milk and Jaggery Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and delicate South Indian string hoppers served with warm coconut milk sweetened with jaggery for a comforting breakfast or snack. This Indian recipe (gluten free), ready in about 35 minutes, pairs rice flour, boiling water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 2 cups rice flour and 1/2 tsp salt. Gradually pour 1 1/4 cups boiling water while stirring quickly with a spoon until a soft dough forms. Allow to cool slightly.
  2. Step 2: Knead the dough gently with your hands until smooth and pliable. Load dough into an idiyappam press fitted with a fine-holed disc.
  3. Step 3: Grease idiyappam steaming plates or banana leaves lightly. Press out thin noodle-like strands in concentric circles onto plates. Steam in a steamer over boiling water for 8-10 minutes until the noodles are cooked through and tender.
  4. Step 4: To make jaggery syrup, combine 1/2 cup grated jaggery with 1 cup water in a saucepan over medium heat. Stir until jaggery dissolves and syrup thickens slightly, about 5 minutes. Remove from heat and add 1/4 tsp cardamom powder.
  5. Step 5: Warm 1 cup coconut milk gently in a separate pan until hot but not boiling.
  6. Step 6: Serve hot idiyappam with warm coconut milk and drizzle jaggery syrup on top for a sweet, fragrant experience.

Related recipes