Ingredients
- Rice - 2 cups (soaked 2 hrs)
- Gingely oil - 3 table spoons
Method
- Grind the rice after soaking to the consistency of idly batter.
- Saute ground batter with gingely oil, until u can make balls out of it without sticking to ur hands.
- Make small balls and steam cook in idly kadai for about 1 hr and check whether its cooked by cutting it with knife and whether the glassy nature on both the cuts are same.
- Put the cooked balls in the idyappam machine and on pressing u can get ur idyappam ready.
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