Method

• Sieve rice flour and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool and sieve again.
• Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30 minutes and extrude.
• Steam the idiyappam for 5 minutes
• Allow to temper in room temperature for 8 hours
• Dry in a cabinet drier at 60 for 6 hours.