Keralan Indian · India
Idiyyappam with Egg and Coconut
A Keralan rice cake with egg and coconut, steamed and served with chutney.
30 minutes4 servings
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Ingredients
Method
- Mix rice flour, coconut, milk, ghee, salt, and spices in a bowl. Knead into a soft dough.
- Grease an idiyyappam pan. Drop small dough balls into the pan and cook over low heat.
- Add beaten egg and cook until it sets. Remove and let cool slightly.
- Serve warm with coconut chutney or yogurt.