idiyaapam and thenga paal

For 4 of us, use 2.5 cups idiyappam maavu for dinner.

Idiyaapam maavu: water = 1:1.25

Dry roast idiyaapam maavu. Add little salt to maavu. Mix water. Whisk it. Add coconut oil.  Cook in a heavy bottomed vessel. Keep stirring continuously until it rolls into a ball. 

Puzhunga Vai. Keep stove in low, sprinkle water. Cover with a lid. After 5 minutes. Repeat it one more time.

Wet cloth and squeeze water. Wrap the maav with a wet towel on a plate. Pesanjify the maavu while it is wrapped in a cloth.

Maavu shouldn't stick. U can dip your hand in cold water if maavu is hot.

 After it is warm to touch. Remove the towel. Spread some coconut oil in ur hands. Knead the dough well. Wrap in a wet cloth and keep aside.

Oil and grease the twisting achu. Use the smallest hole plate. Oil and grease idli plate. 

Steam cook after the water comes to a boil for 6 to 7 mins. 

‐---------------------

Thenga paal:

Grind coconut, elachi and water. Take paal 2 times. 

Add jaggery to thenga paal and simmer.