Idiyappams are made from a form of ground rice. The Rice is dried and ground to a fine paste to form the flour which is of smooth texture and white in color. Idiyappams form a healthy dinner recipe in south India. The flour can be mixed with hot water and some salt and then pressed inside through an Idiyappam maker. The Idiyappams can be steamed in a normal idly maker for a few minutes and served hot with chutney.
Nutrients: Protein: 4g, Fat: 1g, Carbohydrate: 65g, Fiber: 1g, Sodium: 49g
Ingredients: Rice flour
Allergen: NA
Storage: Store in a clean and dry place
Weight: 500g
Country of Origin: India
| Weight | 0.570 kg |
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Ragi flour is most commonly used in the southern parts of India. It is used to make Ragi Puttu, poti, paratha, oatmeal (a paste with water and ragi flour is cooked and then enriched with buttermilk and salt or milk and sugar), bhakri (a kind of flat bread is made from ragi flour). It can also replace other flours for other southern dishes such as Multiflour Idli and Nachni dosa.
