IDIYAAPPAM/ sandhakai /sevai

IDIYAAPPAM:

In villages, boiled rice is used to make idiyappams. They are also called a sandhakai and sevais.

Soak 2 cups of raw rice in water for half an hour and then drain it.

Powder the rice into fine flour.

Sieve the flour twice. Put this flour in a thin cloth and then put it in a bowl. Close the top with the corners of the cloth.

Steam it for 15 minutes.

Then place it on a cloth, allow it to cool down, break down any lumps  and then again sieve it.

You can keep this flour for months.

Some people will not steam the rice flour. They will fry the flour on a very low fire. When a good smell comes from the flour, it must be taken out, cooled down and again sieved.

Take the prepared flour in a bowl and add 1sp oil and a little salt to the flour.

Boil 1 to ½ cups of water.

When it simmers, pour it on the flour little by little and mix well with a wooden spoon.

It should not be very rough dough.

You must feel flexibility and smoothness in your hand and be careful not to add much water.

Put this dough in a greased idiyaappam maker and press the idiyaappams in a greased idiyaappam mould nicely. Steam them for 15 minutes.

Some people will soak the rice and grind it to a fine paste. Then will add enough salt and a little oil. They will steam the batter like idlis. Then pass them through the idiyaappam press or sevai press when they are hot.