IDIYAPPAM

RAGI IDIYAPPAM

RAGI IDIYAPPAM

       
      ROAST RAGI FLOUR AND ADD SALT --A --1 CUP --A
         ROASTED  RICE FLOUR ---1/4  CUP --B
    MIX A AND B WITH HOT WATER AND MAKE A DOUGH
           THEN USING IDIYAPPAM MAKER  , SEQUEZE AND STEM  FOR 10 MINUTES
     






PEARL MILLET IDIYYAPPAM

KAMBU IDIYYAPAM / PEARL MILLET IDIYAPPAM

               PEARL MILLET FLOUR (1 cup) , SALT (pinch) , MIX WITH HOT WATER  , PREPARE SMALL DOUGHS AND PLACE INSIDE IDIYAPPAM HOPPER 
       THEN SEQUEEZE IT IN PLATES AND MAKE IT TO STEAM FOR 15 -20 MINUTES










IDIYAPPAM

IDIYYAPPAM

IN ROASTED RICE FLOUR ADD LITTLE SALT , HOT WATER ,MIX WELL,
         PUT IN IDIYAPPAM  MAKER  ,
    MAKE YOUR SHAPE IN IDLY PAN THEN 
    STEAM IT

WHEAT IDIYAPPAM

WHEAT IDIYAPAM

        WHEAT FLOUR (2 cups ) , RICE FLOUR (1 cup ) --MIX BOTH AND HEAT IN EMPTY HOT PAN UNTIL RAW SMELL GOES 

         THEN ADD SALT IN IT , USE HOT WATER AND MIX THE FLOUR 

         PUT THE FLOUR IN IDIYYAPAM MAKER AND SEQUESE AS NORMAL IDIYAPAM AND 

          STEAM IT FOR 10-15 MINUTES

    NOTE : WHEAT IDIYAPPAM SEQUEING IS LITTLE DIFFICULT THEN RICE FLOUR  IDIYAPAM