Appam/Idiyappam/Pathiri |White Rice Flour 1kg

Idiyappam: Boil 1 cup (200ml) of water with 1/4 tsp of coconut oil and required salt in a vessel
( preferably a nonstick pan) . When it boils, add 1 cup(200g) of Double Horse rice flour little by little
(sprinkle), simmer the flame and stir it well. Switch off the flame and cover with a lid for 2 to 3
minutes. Mix thoroughly until it becomes soft. Extrude the dough through a sevanazhi to an
idiyappam steamer and cook until done

Pathiri: Boil 1cup(200ml) of water with 1/4 tsp of coconut oil and required salt in a vessel( preferably a nonstick pan). When it boils, add 1 cup(200g) of Double Horse rice flour little by little (sprinkle), simmer the flame and stir it well. Switch off the flame and cover with a lid. After 1 minute put the warm mixture in a flat vessel and knead thoroughly until soft. Press the balls in pathiri press or roll it on the chapathi rolling board. Cook it on low flame without oil and serve hot.

Palappam: Boil 4 tsp of Rava with 3 cups(600ml) of water to make a thick paste and keep aside. Mix 2cups(400ml) of coconut milk, 1-1 1/2 cups(200-300ml) of water, 4tbsp sugar, 1/2 tsp salt, 1tsp yeast and the prepared lukewarm paste to 500g of Double Horse Rice flour and mix it in a mixie for one minute. Keep aside until the dough rises (Fermentation period may vary according to the room
temperature (25 0C) and prepare a delicious palappam.