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A traditional Malayali breakfast dish
Published On: 31 Jul 2007
for more details, click the name of the ingredient
Bengali: Laban / Noone
Bring water to boil.
Add oil and salt.
Remove from fire.
Pour the boiling water slowly into the rice flour, stirring all the time to prevent lumps.
Knead well to form a soft dough.
Divide the dough into small portions and press each portion through a semolina press onto a perforated plate.
Steam in idli moulds for 7 - 10 mins.
Garnish with grated coconut.
:- Serve hot with vegetable stew, or any other stew.
The recipe turned out really good! For the first time, I have seen a rice powder to water ratio work out so well.
this is a very nice recipe.. it was easy for me to make for the first time.. it came out very well .. but it was difficult for me to squeeze out the dough from the iddiapam maker to the idli plate .. it was very hard... could any one please tell me how could that step be made easy... and i was not able to make all at the same time.. so when i make the second set of idiappams.. the dough seems to be dry .. how could i avoid this .. i will be please if anyone reply me with the answer for my doubts...
The dish seems tasty it really good
Try it..you`ll love it...
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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