Required:
Partially boiled rice-2 cups
Salt to taste
Oil-2 tbsp
Preparation:
Soak rice for atleast 2 hours. Grind in grinder to fine paste. Add salt to taste and mix well. In a kadai heat oil and pour the batter. Stir well until it becomes thick and non-sticky. Take some amount of the paste and put in the idiappam maker. Press in idiappam stand and steam cook.
This tastes good with coconut milk and sugar, egg gravy, mutton curry, channa gravy, potato gravy, tomato gravy or vada curry.
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