Bring 1 cup hot water to just-boiling. In a heatproof bowl combine 1.5 cups rice flour and 1 tsp salt. Make a well and pour hot water in stages, stirring with a spoon until it comes together. Add 1 tbs coconut oil. Mix quickly to form a soft, slightly sticky but manageable dough. Cover with a damp cloth and let rest 5 minutes.

Fill idiyappam press

Grease the idiyappam/sevai press (or large-holed noodle press) with a little oil so dough doesn't stick. Divide dough into 4 equal portions. Fill one portion into the press, keeping remaining dough covered to prevent drying.

Press and shape

Line idli plates or small heatproof flat plates with lightly greased parchment or a thin film of oil. Press each portion directly into neat circular nests (about 4-5 inch diameter). If using grated coconut for garnish or mixing, sprinkle a little on the pressed nests now.

Steam idiyappam

Bring 2 cups water to a steady boil in a steamer or large pot with a steamer rack. Place idli plates with pressed idiyappam into the steamer, cover, and steam on medium-high for 8-10 minutes until the rice noodles turn opaque and set. Steam remaining portions in batches if necessary.

Finish

Remove plates carefully. Brush lightly with a little oil or sprinkle grated coconut. Keep covered so they remain warm and soft until serving.

Vegetable Khorma

Start tempering

Heat 2 tbs oil or ghee in a wide pan over medium heat. Add 1 bay leaf, 2 cardamom pods (crushed slightly) and 1-inch cinnamon stick. Sauté for 20-30 seconds until fragrant.

Cook aromatics

Add 1 cup finely sliced onion. Cook, stirring occasionally, until soft and beginning to brown, about 6-8 minutes. Add 1 tsp grated ginger and 1 tsp minced garlic and sauté 1 minute more until raw aroma disappears.

Add tomatoes and spices

Stir in 0.75 cup tomato puree or chopped tomato. Cook until oil separates slightly, about 4 minutes. Add 1 tsp ground coriander, 0.75 tsp ground cumin, 0.5 tsp turmeric, 0.5 tsp red chili powder, and 1 tsp salt. Cook and stir 1-2 minutes to toast the spices.

Add vegetables

Add 2.5 cups mixed chopped vegetables (carrot, potato, beans, cauliflower) and 0.5 cup green peas. Stir to coat vegetables in the spice-tomato mixture.

Simmer with yogurt or coconut milk

Lower heat and stir in 0.5 cup beaten yogurt (or 0.5 cup coconut milk for a dairy-free option). Mix well to combine; if using yogurt, temper it by adding a few spoons of the hot gravy into the yogurt first, then return to the pan. Add 0.5 cup water, cover, and simmer on low for 10-12 minutes until vegetables are tender but not mushy.

Finish seasoning

Uncover and cook 2-3 minutes to thicken slightly. Stir in 0.5 tsp garam masala and adjust salt and chili to taste. If the khorma is too thick, add 1-2 tbs water to reach desired consistency.

Garnish

Turn off heat and stir in 2 tbs chopped cilantro. Sprinkle 2 tbs fried cashews or toasted coconut if using. Keep warm until serving alongside idiyappam.