Serving: 2 |Type: Chettinad Tiffin

Ingredients:

Method:

1. Take an idiyappa flour mix with salt.
2. Dived into two parts.
3. Now add half of the boiling water and mix with spatula.
4. Don’t use your hand, because water will be too hot.
5. Now take out the spatula, dip your hand in the cold water and mix the hot dough.
6. Bring it together like chappati dough.
7. Take an idly pot or idly cooker boil with water.
8. Wet the paper towel and spread it on the idly plate.
9. Now take idiyappa mold fill with dough.
10. Press it like circle and steam it like 5 minutes with lid.
11. Then take out the lid check whether is cooked  (wet your hand and press the boiled idiyappam, idiyappam should be bounce back, this means its cooked)
12. If it is not bounce back is not cooked.
13. Take out from the idly plate.
14. Repeat again for remaining flour.
15. Now keep it in the hot pack.
16. Serve with any Moong Dhal Sambar or Kosmalli.

Note:

1. Idiyappa Flour: 3 cups boiled rice (pulungal Arisi) 1 cup of raw rice (pacharisi).
2. Soak together for ½ hour and drain the water.
3. Then spread it in the towel for dry for 1 hour.
4. Now powder it in the mixe and sieve it.
5. We need fine powder.
6. Otherwise use store bought rice flour.