Raw rice - 1 cup

Maida - roughly 1 cup ( as given below)

Salt

Wash & soak rice in water for 1 hr.

Drain well & dry in shade.

Powder in a machine or mixi, if the quantity is less.

Sieve fine & lightly roast in a dry kadai till it gives out steam ( aavi ponga).

Remove, cool and measure.

Take the same volume maida.

Tie loosely in a dry cloth & steam for 20 mts.

Cool, open & sieve.

Mix equal volumes of both the sieved flours.

If you want to store it, sundry completely for better preservation.

Now to make idiyappam, take 1 cup flour, salt & 1 tsp oil in a vessel ready.

Boil 2 cups of water.

When the water starts boiling well, remove & add to the flour, mixing well till a soft dough is formed.

Add water gradually & carefully so that just the right amount of water is added.

Press in “ idiappa moulds” into small circles & steam for 5-7 mts.

Idiyappa moulds to fit small pressure cookers are now available.

Idiyappam is served with sodhi or anyother chutney of choice.