Homemade Idiyappam flour ( Steaming Method)

Ingredients (2)

• raw rice1 kg
• water

Method

1. 1

   Wash the raw rice thoroughly 3–4 times until the water runs clear.

2. 2

   Soak the rice in plenty of water for 4–6 hours.

3. 3

   Drain the rice completely.

4. 4

   Spread the rice on a clean cotton cloth and allow it to dry for 20–30 minutes, until the surface moisture has disappeared but the rice is still slightly damp.

5. 5

   Grind the damp rice into a very fine flour using a flour mill or a powerful mixer grinder.

6. 6

   Sieve the flour and regrind any coarse particles.

7. 7

   Place the freshly ground flour in a clean cotton cloth or muslin cloth and tie it loosely, or spread the flour evenly on a greased steamer plate.

8. 8

   Steam the flour for 15–20 minutes over medium heat.

9. 9

   Remove the steamed flour and allow it to cool completely.

10. 10

    Break up any lumps with your fingers.

11. 11

    Sieve the flour again until it becomes fine and powdery.

12. 12

    If any coarse lumps remain, pulse them briefly in a mixer and sieve again.

13. 13

    Store the cooled flour in an airtight container.

14. 14

    It can be refrigerated for up to 1 week or frozen for 2–3 months.