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Published On: 14 Aug 2002
Bengali: Laban / Noone
for more details, click the name of the ingredient
Wash and soak rice for few hours.
Leave the soaked rice to drain.
When it`s completely dry, grind the rice and make it into thin powder.
Add salt to it and mix well.
Pour hot water little by little and knead it to make a smooth dough.
Put a small quantity of dough to the " Idiappam Maker" and press it.
Collect it on a greased plate.
Keep it inside a pressure cooker topped by grated coconut and steam it.
idyappam we can make it with eastern idiyappa podi also,so no more risk and no more time,for two cups of podi heat three and a halp cup of water ,put little salt then put the podi in to it,then of the flame and make a dough after that put some small size of dough in to idiyappa maker,i think this is more easy
I have been going through your recipes, but it lacks proper link. The quantity of of each ingredient is not mentioned in some of the recipes and others have also queried on it too. When to add and how much to add is also missing. Can Appams be made of Ukda Chawal (not raw rice)?
It cannot be followed by a first timer in kerala recipes. Need to revise all your recipes. Else it is waste of your efforts.
when do we use coconut? that is not mentioned. And do we need basmati rice to make it? I think it will be good with ordinary rice, any comments/
It is a good food like noodles.
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