Sunday, December 14, 2008


To make Idiyappam mavu:
Rice - 1 kg (paccha arisi)

- wash 1 kg of rice and let it to dry
- grind it into a fine powder after the rice is completely dry
- seive the rice powder
- Now take a big kadai and heat it in the stove
- add the rice powder little by little and fry until warm
- the right consistancy is when the rice powder doesnt stick to your hands.
- then let it cool for 4 - 5 hours
- seive and store in an airtight container

Same flour could be used for idiyappam, appam and puttu.

Rice flour - 1 cup
salt to taste
water oil - 2 tsp

- boil the water
- add 1 tsp of oil to it
- meanwhile grease the idiyappam plates with oil so that they come out without breaking
- add flour and salt and mix well in a vessel
-I usually use a kadai to mix as I always feel its more convienient
- now add the water little by little when hot and mix well
- make sure that you dont add more water and then you will lose the consistency
- make a dough out of the rice flour
- leave it to rest for a while and then knead the dough for 2 - 3 minutes

- now fill some dough into the laddle and then squeeze the laddle in circles so they form an uniform layer.
- steam for 5 minutes and remove from fire
- remove the idiyappam from the plates and serve.

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