Idiyappam

Method

1. Take a combi pan, add rice flour, insert at Level 1. Set to Air Fry mode, select Sear/Sauté temperature at (HI 5) and roast rice flour for 5-7 minutes.

   Our tip Sear/Sauté needs the door open. Keep the flour moving and stop before it colours: you want it hot, dry and free-flowing, with a faint toasted smell.

2. Cool slightly and prepare a soft dough using hot water and salt.
3. Grease idli mould or banana leaf.
4. Divide dough into 2-3 portions, shape into logs, and load into idiyappam press/murukku maker.
5. Press directly onto idli mould/banana leaf to form roundels (dough should be warm).

   Our tip If the press is hard to turn, the dough is too stiff: knead in a spoonful of hot water. Keep the rest covered so it stays warm and soft.

6. Add 240 ml1 cup water to combi pan, place idli stand/banana leaf on crisper tray (if using banana leaf put these on crisper tray, if using idli moulds avoid using of crisper tray).
7. Switch to Cooker mode function, select Steam function for 5-7 minutes (adjust based on thickness).

   Our tip They're done when the strands have lost their chalky look and turned soft and slightly glossy.

8. Carefully open the door after cooking to avoid steam burns.