About idiyaappa maavu

Raw rice must be soaked for half an hour. Then the water must be drained completely. The wet rice must be spread on a thin cloth or on a newspaper. The rice will be dry after half an hour. Do not dry the rice in the heat of the sun. Then it will become hard to grind. Have you dried the rice like this? The rice must be dried in a cool place. Do not put on the fan also. Just dry the rice on yr dining table. Grind this rice into a fine flour. Then sieve it twice. You can either fry this rice or steam to make it suitable for ‘kuzhukkattai maavu’. If you like to fry, fry on slow fire. The colour must not be changed. If you draw a kolam with the flour, it must flow freely from yr fingers like ‘kola maavu’. That is the correct texture. Then cool it. Again sieve it once and keep it in a tight jar. If you prefer to steam it, place the flour on a white cloth, pull the corners in the centre and tie it. Keep it inside a vessel and steam it in a pressure cooker or any other vessel for 15 minutes. Again cool the steamed flour and sieve it. This prepared flour is very smooth and easy to make idiyaappam, pathri, vellai appam and klozhukkattai varieties