Idiyappam with Kiri Hodi

Ingredients

• 2½ cups roasted red rice flour
• 2 cups boiling water
• 1 tsp salt
• 1 can (13.5 oz) coconut milk
• 1 onion, sliced thin
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 inch pandan leaf
• ½ tsp turmeric
• 1 tsp fenugreek seeds
• 1½ tbsp lime juice
• 1 tsp Maldive fish flakes (optional)

Method

1. Pour the boiling water over the rice flour and salt, stirring with a wooden spoon, then knead as soon as it's cool enough to handle. You want a soft dough that holds a fingerprint without cracking — add hot water a tablespoon at a time.
2. Pack the dough into an idiyappam press and squeeze spirals of noodle directly onto small woven mats or squares of parchment set in a steamer basket.
3. Steam over rapidly boiling water for 5–7 minutes until the nests turn from opaque to slightly glossy and hold together when lifted.
4. For the kiri hodi, simmer the coconut milk gently with the onion, chilies, curry leaves, pandan, turmeric, fenugreek, Maldive fish, and salt for 10 minutes. Never let it boil hard or the coconut milk splits into oily curds.
5. Take it off the heat, stir in the lime juice, and serve the hoppers with the gravy poured over and pol sambol alongside.