Soak raw rice (I am using IR-20 raw rice variety for idiyappam) in water for 4-5 hours, drain the water completely. Spread it on a cloth for 15-20 minutes. (the rice should not dry fully but should be slightly moist) Then get the wet rice ground in the wet rice grinder in the flour mill or rice mill. If that is not possible, grind it to a fine powder in the mixie (which needs lot of patience) and follow the rest of the steps given below. Roast the rice flour in batches until you get a sandy texture. (Do not over roast the flour till it changes color) Spread it on a wide plate to cool. After it cools, sieve it and store it in an air tight container or stainless steel box at room temperature. Make sure, there is no moisture in the flour before storing. Our Homemade Idiyappam flour is ready. Use it when ever required to make idiyappams. Storage and shelf life – Store it in any airtight container or stainless steel dabbas. Idiyappam flour keeps well for 1 year at room temperature, if maintained properly. How to make Idiyappam using idiyappam flour
Method You can also make other variations with the idiyappam/sevai like lemon sevai , coconut sevai, puli sevai etc which I will be posting soon. Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen. August 24, 2010 at 10:25 am August 24, 2010 at 10:46 am August 24, 2010 at 10:53 am August 24, 2010 at 11:20 am August 24, 2010 at 11:30 am A gift for you in my blog take some time to visit! August 24, 2010 at 11:31 am August 24, 2010 at 12:13 pm August 24, 2010 at 12:31 pm August 24, 2010 at 1:20 pm August 24, 2010 at 1:26 pm August 24, 2010 at 1:31 pm August 24, 2010 at 1:58 pm August 24, 2010 at 2:56 pm August 24, 2010 at 3:45 pm August 24, 2010 at 4:17 pm August 24, 2010 at 5:03 pm August 24, 2010 at 5:44 pm August 24, 2010 at 6:33 pm August 24, 2010 at 6:35 pm August 24, 2010 at 6:39 pm August 24, 2010 at 6:45 pm August 24, 2010 at 8:28 pm August 24, 2010 at 9:13 pm August 25, 2010 at 12:13 am August 25, 2010 at 4:34 am August 25, 2010 at 5:07 am August 25, 2010 at 8:14 am August 25, 2010 at 1:39 pm August 25, 2010 at 2:14 pm August 25, 2010 at 5:51 pm August 25, 2010 at 6:38 pm August 25, 2010 at 8:00 pm August 26, 2010 at 5:05 am August 26, 2010 at 2:35 pm August 26, 2010 at 2:37 pm August 27, 2010 at 4:13 am April 8, 2011 at 9:40 am September 1, 2011 at 2:03 pm July 5, 2012 at 5:04 am August 23, 2012 at 1:59 pm August 23, 2012 at 2:01 pm December 30, 2012 at 9:13 am July 1, 2013 at 5:54 pm September 9, 2013 at 3:21 am October 16, 2013 at 9:39 am March 4, 2014 at 1:07 pm tried several recipe of yours. turned out awesome. Pls tell me how to loosen idiyappam after steaming it. bcoz the strings stick to each other. March 5, 2014 at 11:33 am October 31, 2014 at 11:53 pm November 1, 2014 at 11:16 am February 5, 2015 at 3:44 pm February 6, 2015 at 3:09 pm July 7, 2015 at 5:32 pm July 9, 2015 at 8:14 am September 24, 2015 at 11:54 am September 25, 2015 at 6:07 am August 26, 2016 at 8:11 am August 27, 2016 at 6:10 am August 31, 2016 at 6:25 am November 23, 2015 at 6:26 am November 24, 2015 at 5:29 am September 6, 2016 at 8:02 am September 6, 2016 at 12:29 pm October 6, 2016 at 12:29 pm October 7, 2016 at 7:44 am December 19, 2016 at 9:21 am December 20, 2016 at 6:51 am April 16, 2017 at 4:58 am November 14, 2017 at 7:40 am November 15, 2017 at 9:51 am February 19, 2018 at 2:42 pm April 11, 2018 at 7:19 pm April 15, 2018 at 8:11 pm April 17, 2018 at 6:51 am July 21, 2018 at 6:52 pm Thank you for this recipe. Can we make idiyappam with store bought puttu powder? July 23, 2018 at 10:52 am October 11, 2018 at 5:45 pm October 13, 2018 at 9:19 am March 24, 2019 at 7:58 am October 15, 2019 at 2:58 pm October 18, 2019 at 2:33 am November 28, 2019 at 12:44 pm December 1, 2019 at 10:47 am December 27, 2019 at 4:11 pm April 18, 2020 at 2:39 pm Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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