Sandhagai/idiyappam/ string hoppers/rice noodles

Ingredients

• Rice flour - 2 cups
• Salt - to taste
• Oil - 1 tablespoon
• Sufficient amount of hot water to cook rice flour.

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Preparation

• Heat the hot water in the pot, add salt and oil. Leave it to boil and then put the fire in medium add the rice flour to the hot water.
• Immediately stir the rice flour with the spatula, if the water is running out means add little bit of hot water.
• After the rice flour turns soft and to right texture, turn off the fire and close the pot with the lid . Leave it to cool.
• Grease the sandhagai mould with oil and fill the mould with the cooked rice flour mixture. Press it in the Idli plates .
  
• Steam the sandhagai for 5 minutes in the idli pot and then put it in the separate dish.
• Serve hot the sandhagai with sweet coconut milk or can also make lemon and tomato sandhagai.

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