In a saucepan add ¼ cup milk and 1 cup water.
One it starts boiling switch off the flame.
In a vessel add ½ cup rice flour and 2 pinches of salt.
If using idiyappam flour, do not add salt.
Add the milk water mixture to this little by little and mix well.
We should get the dough consistency.
Add 2 tsp sesame oil.
We may not use the entire water mixture. It depends on the flour texture.
Idiyappam flour usually takes more water than rice flour.
Once it is warm enough to handle, knead into a smooth dough.
If you have added more water, add little rice flour to bring to a right dough consistency.
The dough should be non-sticky.
Grease your hands with ghee and make small balls out of the dough.
Keep it covered.
In a pan add the jaggery and add 3 tbsp water.
Melt the jaggery completely.
In a pan add 1 cup thin coconut milk.
Filter the jaggery syrup and add it to the pan.
Once it becomes lukewarm, add the rolled rice balls.
Do not stir this for 3 minutes.
The rice balls will start coming up once it is cooked.
It took 7 mins for me. It depends on the intensity of the flame.
If it is watery, mix 2 tsp of rice flour in with little water and add the water slurry to the pan.
Cook for a minute. It will be thickened.
Add ½ cup thick coconut milk.
Switch off the flame immediately.
Add cardamom powder and mix well.
You can add 2 tsp of freshly grated coconut now.
Serve hot or chilled.