2 cups Par Boiled Rice
1 cup Freshly Grated conconut
5 nos Cardamom Pods
Salt to taste

Cooking Instructions:

- Grind the rice into a semi smooth flour
- Powder the cardaom pods and mix it with the rice flour
- Add salt to this mixture
- Add luke warm water to this mixture until it forms a paste
- Take Idli plates and line them with grated cocunut
- using a sandavai nazhi (Idiyappam press) squeeze the paste on to the idli plate
- steam the sandavai for 9 mins till cooked
- serve it with some spicy gravy (The suggested gravies would follow in the days to come)


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