Double Horse Appam/Idiyappam/Pathiri |White Rice Flour

Double Horse Appam/Idiyappam/Pathiri | White Rice Flour

Usage Instructions:

• Idiyappam: In a vessel (preferably a nonstick pan), bring 1 cup (200ml) of water to a boil with 1/4 tsp of coconut oil and the necessary salt. Once boiling, gradually sprinkle in 1 cup (200g) of Double Horse Rice Flour, reduce the heat, and stir thoroughly. Turn off the heat and cover with a lid for 2 to 3 minutes. Mix well until it becomes smooth. Use a sevanazhi to shape the dough into an idiyappam steamer and cook until ready.
• Pathiri: Bring 1 cup (200ml) of water to a boil with 1/4 tsp of coconut oil and the required salt in a vessel (preferably a nonstick pan). Once boiling, gradually incorporate 1 cup (200g) of Double Horse Rice Flour, lower the heat, and stir thoroughly. Turn off the heat and cover with a lid. After 1 minute, transfer the warm mixture to a flat surface and knead until soft. Use a pathiri press or roll it on a chapati board. Cook on a low flame without oil and serve while hot.
• Palappam: Boil 4 tsp of Rava with 3 cups (600ml) of water to create a thick paste and set aside. Combine 2 cups (400ml) of coconut milk, 1-1 1/2 cups (200-300ml) of water, 4 tbsp sugar, 1/2 tsp salt, 1 tsp yeast, and the prepared lukewarm paste with 500g of Double Horse Rice Flour and blend in a mixer for one minute. Allow the mixture to sit until it rises (fermentation time may vary based on room temperature, approximately 25°C) and enjoy a delectable palappam.