Muttai Thokku, Idiyappam and Coconut Milk

Ingredients

• 2 cup raw rice (pacharisi or idli rice works best)
• water (for soaking)
• 1 tsp salt
• 1 tbsp sesame oil (or any neutral oil)

Instructions

1. 1

   Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.

2. 2

   Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.

3. 3

   Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.

4. 4

   Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.

Ingredients

• 1 large Mature Brown Coconut (Choose one that is heavy for its size and sloshes when shaken)
• 4 cups Warm Water (Divided; use water around 120-130°F (50-55°C), not boiling)

Instructions

1. 1

   Prepare the Coconut (Approx. 5 minutes)

   • Find the three 'eyes' on the coconut. Pierce the softest one with a corkscrew or sharp knife and drain the coconut water into a glass. This water is delicious to drink on its own.
   • To crack the shell, firmly tap the coconut's equator with the back of a heavy knife or a hammer, rotating it as you go, until it splits into two halves.
   • Use a coconut scraper or a sturdy, blunt knife to carefully pry the white meat away from the hard shell.
2. 2

   First Press for Thick Milk (Approx. 5 minutes)

   • Rinse the coconut meat and chop it into small, 1-inch pieces.
   • Place the coconut pieces into a high-speed blender with 2 cups of warm water.
   • Blend on high for 2-3 minutes until the mixture is smooth, thick, and creamy.
   • Pour the blended mixture through a nut milk bag, a double layer of cheesecloth, or a fine-mesh sieve set over a large bowl.
   • Squeeze firmly with clean hands to extract all the liquid. This rich, creamy liquid is your thick coconut milk (first press).
3. 3

   Second Press for Thin Milk (Approx. 3 minutes)

   • Return the squeezed coconut pulp from the bag back into the blender.
   • Add the remaining 2 cups of warm water and blend again on high for 1-2 minutes.
   • Strain this mixture through the same nut milk bag into a separate bowl, squeezing well to extract the remaining liquid. This is your thin coconut milk (second press).
4. 4

   Store the Coconut Milk (Approx. 2 minutes)

   • Depending on your recipe's needs, you can use the thick and thin milk separately or combine them.
   • Pour the milk into a clean, airtight glass jar or bottle and store it in the refrigerator. It will stay fresh for up to 4 days.
   • Note: The milk will naturally separate, with a thick layer of cream rising to the top. This is normal; simply shake or stir well before using.