RICE FLOUR SEMIGAI🔗

CHANDAI

Ingredients

Rice flour - 1 padi

Salt - ¼ palam

Wash rice thoroughly and dry it in the shade and finely grind the rice to 1 padi flour. Like the 313th recipe for coconut kozhukattai follow the rice flour procedure. Make small balls out of it. Spread a banana leaf on top of the idli machine. Keep your hand below the machine and make circular motion and put the kozhukattai in a idli pan with water and steam it.

When the flour is cooked, put ¼ palam salt in the boiling water. Instead of squeezing and cooking the chandigai, first boil the flour and make balls out of it. Dip this in 3 padi water which is boiling. Boil the balls and put this in chandigai stone and squeeze it in the idli making vessel and use it. It is not necessary to boil it again.