IDIAPPAM

INGREDIENTS
Rawrice-2 cups
water
oil-2spoons to greece the idly plate
Method:Blanch the rice in cold water and allow it to air dry.
Then roast/ fry the rice in the pan without adding oil.
Spread the rice in the big plate or cloth and cool it.
Grind it to fine powder.
Sift the flour, allow it to cool and store it in a air tight zip lock and put it in the freezer.
This way the flour stays fresh for longer time.
Grease the idly plates and keep it aside.
Take 2 cups of flour add salt, pour the boiling water into the flour and make a soft dough.
Take a portion of dough and put it in the idiyappam mould and press it into idly plates in circular motion .
Steam cook it for about 10 minutes.
Serve it hot with coconut milk .

RAVA DOSAI

Ingredients
Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste
For seasoning
Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee
Method
Mix the rice flour, maida and rava and add water and salt to it.
The batter should be watery and flowing.
Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .
Fry for 2 minutes till the onion turns transparent.
Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides.
When it becomes golden brown turn it over.
Serve hot with sambar.
Note:
Make sure the batter is very thin(thinner than the dosa batter).
If the batter becomes thick after making few dosas add little water to it.
Some people use equal amts of rice flour and sooji too.