Ur recipes n videos are simply awesome n elaborate.One can't go wrong.U have painstakingly explained each recipe so well.Many thanks.I can see ur passion from the way u have explained n videoed all the recipes.Thank u dear
Sharing a method if good fresh flour not available . Soak old basmati rice for 7 hours. Grind superfine. The ratio of rice to water is 1: 1. Then cook this batter over a double boiler till it becomes non sticky. Knead after cooling. This maavu is far superior to the rice flour one in terms of pliability and softness ... Even after cooling. Do try once
U making it look like it's so easy 😀 but for me it has never been easy making a perfect kozhukattai dough 😜 fingers crossed for this time🤞 I'm sure I'm gonna need to try both the ways 😂
Since the dough is cooked completely, it will be too hard to squeeze. If you want you can try using the three legged sevai naazhi (it's press with stand).
@ShravanCubes Squeezing becomes hard if the water is too hot and gets cooked. So, when you boil water, do not let it boil too much. When it is about to start boil (see bubbles at bottom) switch off and use the water. You can read my blog post for more details and tips 🙂
I just made it and it came perfect I am your long time follower your recipes never go wrong thank you
Awesome 😃🙏🏻
U have taught easily I will try this method thank you for sharing 👍👍👌👌💞💕💞💕
😃👍❤️
Ur recipes n videos are simply awesome n elaborate.One can't go wrong.U have painstakingly explained each recipe so well.Many thanks.I can see ur passion from the way u have explained n videoed all the recipes.Thank u dear
Thank you so much :)
Wow.. Perfect texture Raji 👌👌👍
Thank you 😍
Wow 👏 simply Super 👍💞
Thank you 💝
Super mam.. Awesome methods 👍👍
Thanks 😊
👌 Raji
Awesome 👌
Thank you 😊
Sharing a method if good fresh flour not available . Soak old basmati rice for 7 hours. Grind superfine. The ratio of rice to water is 1: 1. Then cook this batter over a double boiler till it becomes non sticky. Knead after cooling. This maavu is far superior to the rice flour one in terms of pliability and softness ... Even after cooling. Do try once
Thanks a lot for sharing, will try this year 💗😃👌🏻
U making it look like it's so easy 😀 but for me it has never been easy making a perfect kozhukattai dough 😜 fingers crossed for this time🤞 I'm sure I'm gonna need to try both the ways 😂
🙂 Try in Small batches ,👍
Most expected video raji akka😊
Thank you so much 🙂
Can we make idiyappam using the second method?
Since the dough is cooked completely, it will be too hard to squeeze. If you want you can try using the three legged sevai naazhi (it's press with stand).
Thank you. When I try ur normal method of making idiyappam, it becomes very rough and hard for me.....
@ShravanCubes Squeezing becomes hard if the water is too hot and gets cooked. So, when you boil water, do not let it boil too much. When it is about to start boil (see bubbles at bottom) switch off and use the water. You can read my blog post for more details and tips 🙂
@@rakskitchenrecipes thank you, will check you blog😊
Can normal rice flour be used?I dint get idiappam flour here.thank you Raks
Yes sure, make sure it is a good quality one. Please go through my post in blog for more details :)
@@rakskitchenrecipes thank u so much
Can we use normal sunflow oil instead of sesame oil?
Yes you can, sesame oil better. You can also use ghee