Preparation:

• Soak Karuppu Kavuni rice for 6–8 hours. Drain and spread to air dry on a cloth for 30–40 minutes.
• Grind the rice into a fine flour using a high-speed mixer or flour mill. Sieve it once for even texture.
• Dry roast the flour in a pan for 4–5 minutes on low flame, stirring continuously. Set aside to cool.

Cooking Process:

• In a mixing bowl, add the roasted flour and a pinch of salt.
• Bring 1 cup of water to a gentle boil and pour it slowly into the flour, mixing with a spoon until it comes together.
• When slightly cool, knead into a smooth, soft dough.
• Fill the dough into an idiyappam press and squeeze out thin noodles onto greased idli plates.
• Steam for 10–12 minutes on medium flame.

Serving Suggestions:

• Serve warm with coconut milk sweetened with jaggery.
• Pairs well with vegetable stew or kurma for a savoury option.

Pro Tips:

• Ensure the flour is fine and evenly roasted to prevent clumps.
• Adjust water quantity gradually while kneading to avoid sticky dough.
• You may use readymade Karuppu Kavuni flour if available, but freshly ground flour gives better flavour.