|
Ingredients
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Quantity
|
|
Rice flour – dry roasted and sieved
|
2 cups (400gms)
|
|
Boiling water – as required for mixing the
dough
|
|
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Salt
|
to taste
|
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Oil
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a little
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ADD the boiling water and salt to the flour and knead to a soft
dough. Divide it into small balls and keep aside. Lightly grease the iddiappam
press mould and put in one portion of the dough. Press out the dough to form
small circular mounds (resembling thin noodles) onto each of the iddiappam
stands. Steam for about 10 minutes until the iddappam is cooked. (A pressure
cooker, without the weight, can be used for steaming. An idli stand is a good substitute
for the iddiappam stands.)
Serve with hoddha and pol sambol.
