AJMI Rice Powder, 500 g

Rice Flour.

• Ajmi Pathiri: Boil one and a half cup of water with salt to taste and 1 teaspoon oil. Add 1 cup Ajmi Freshmade™ Pathiripodi (rice powder) gradually into it in low flame and stir so as to prevent forming lumps. When mixed properly and water is evaporated turn off the flame. While it is still warm knead the dough well. After it is soft and pliable make small balls out of it. Then dip the ball one by one in Pathiripodi (rice powder) and make thin flat circular shaped Pathiri. Then heat it on tawa without oil. Tasty Ajmi Pathiri is ready now.
• Ajmi Idiyappam: Boil 2 cups of water with salt to taste and 1 tablespoon oil. After lowering the flame add 1 cup Ajmi Freshmade Idiyappapodi (rice powder) gradually into it and stir so as to prevent forming lumps. The mixed dough is put into the Idiyappam maker and squeezed into each of the Idli thattams spread thinly with oil. Steam it for 10 minutes. Tasty Ajmi Idiyappam is ready now.
• Ajmi Vellayappam: Add 4-5 teaspoon Ajmi Freshmade™ Appapodi in a ¼ cup of water and boil to make 'kappi'. Grind half grated coconut with some jeera and 1-2 small onion. The 'kappi' and ground portion is added into ½ kg Ajmi Freshmade™ Appapodi (rice powder) together with a 5-6 glass of water and one pinch of yeast and mix it well. Keep it for 10-12 hours for fermenting. Afterwards, add salt to taste and spread the batter in Appachatti to make Vellayappam one by one. Tasty Ajmi Vellayappam is ready.