Topic started by shoba (@ fmoon.singnet.com.sg) on Tue Feb 17 23:05:49 EST 2004.
All times in EST +10:30 for IST.

What's the secret behind soft and fluffy Nool Puttu/Idiappams?

Shoba

Responses:

• From: Indera Sitham (@ bkj-cache2.jaring.my) on: Wed Feb 18 08:36:47 EST 2004
  
  No secret,just steam the rice flour instead of frying, before making it into a dough to make iddiappam.
  
  
• From: shoba (@ pcproxy2.singnet.com.sg) on: Wed Feb 18 08:58:48 EST 2004
  
  thank you indera for your advice. how long does one steam the rice flour?
  
  shoba
  
  
• From: Indera Sitham (@ j232.kja50.jaring.my) on: Thu Feb 19 08:41:38 EST 2004
  
  Steam the flour for about 10 to 15 minutes.
  When you feel the flour with your fingers, you can feel that it is cooked and not raw.
  With this flour you can get soft puttu also.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Feb 19 09:25:37 EST 2004
  
  Hello Shoba,
  
  Since u r from Kerala, I ask u this recipe.
  
  Recently, I had one payasam(traditional one) in my friend's house. It has sago, cashew, channa dhal etc. Though it is jaggery made, the taste was so so good.
  
  Do u have the recipe ?
  
  Thank u in advance
  
  
• From: shoba (@ fplanet.singnet.com.sg) on: Fri Feb 20 03:33:24 EST 2004
  
  Thanks Indera!
  
  R, I'll post the recipe for Kadalaparuppu paayasam on a new thread...
  
  Regards,
  Shoba
  
  

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