• Raymi Steamed Puttu Podi (1 cup)
• Grated Coconut (a handful)
• Salt (as required) & Lukewarm Water (1 cup)

Mix 1 cup of Raymi Steamed Puttu Podi, 1 cup of lukewarm water and salt (as required). Make sure the mixture is powdery, lump free and not too wet. Layer the cylindrical/ chiratta mould of the puttu maker with grated coconut and the prepared puttu podi alternately till the mould is full. Cover the mould with the lid and steam cook (steam will come from holes on the lid of the mould) for 3-5 minutes on medium flame, take out and serve hot with your favourite curry/steamed plantain/ripe banana!

Prep. Time: 15 min, Cook Time: 5 min - Total Time: 20 min.

• Raymi Roasted Rice Powder (1 cup)
• Coconut Oil (1 tsp)
• Salt (as required)
• Water (1½ cup)

Take 1 ½ cup of water, 1 teaspoon coconut oil, and salt (to taste) in a vessel and bring it to vigorous boil. Then simmer and add 1 cup Raymi Roasted Rice Powder gradually into it mixing very well until smooth dough is formed. Turn off the flame, cover, and set aside for 5 minutes. While it is still warm, knead the dough with oil greased fingers until soft and pinch small balls out of it.
Then flatten each ball roll using a rolling pin as thinly as possible dusting roasted rice powder as required to make circular shaped pathiri. Cook on low to medium flame on tawa without oil and remove from tawa before it turns brown. Tasty Raymi pathiri is ready!

Prep. Time: 10 min, Cook Time: 45 sec - Total Time: 10 min. 45 sec.

• Raymi Steamed Chamba Puttu Podi (1 cup)
• Grated Coconut (a handful)
• Salt (as required)
• Lukewarm Water (as required)

In a bowl, mix Raymi Steamed Chamba Puttu Podi, lukewarm water and salt (as required) very well, preferably with finger tips to a wet, powdery consistency which is lump free but not too wet. Layer the cylindrical/chiratta mould of the puttu maker with grated coconut and the prepared chamba puttu podi alternately till the mould is full. Cover the top with the lid and steam cook (steam will come from holes on the lid of the mould) for 4-5 minutes on medium flame. Serve hot with your favourite curry/steamed plantain/ripe banana!

Prep. Time: 15 min, Cook Time: 5 min - Total Time: 20 min.

• Raymi Roasted Rice Powder (1 cup)
• Grated Coconut (a handful)
• Coconut Oil (1 tbsp)
• Salt (as required)
• Water (2 cups)

Heat 2 cups of water after adding salt (as required) and 1 tablespoon coconut oil to it. When tiny bubbles start appearing in the water, lower the flame and gradually add 1 cup Raymi Roasted Rice Powder into it. Mix very well and when the heat is tolerable, knead to soften the dough.
The mixed dough should be put into the idiyappam maker and squeezed directly on idli moulds/steamer plates greased mildly with oil. Sprinkle grated coconut on top of each idiyappam (optional) and steam cook on medium/ to high flame for 10 minutes in a steamer. Remove Raymi Idiyappam with a spatula and serve hot.

Prep. Time: 15 min, Cook Time: 8 min - Total Time: 23 min.

• Raymi Instant Palappam Podi (4 cup/ 950 ml)
• Sugar (4-5 tsp)
• Salt (1/2 tsp)
• Lukewarm Water (as required)

Grind all ingredients in a mixer to make a smooth, lump free batter. Keep the mixture for fermenting for an hour in a glass or steel container (in cooler climates this time period can vary), pour a spoon full of batter (the batter shall be of flowing consistency) at the centre of a heated appachatti which is lightly greased oil. Turn and tilt the chatty so that the batter spreads in circle giving the perfect round shape to the palappam. Close the lid and cook till the ends turn light brown. Remove and serve hot.

Prep. Time: 1 hr. 20 min, Cook Time: 2 min - Total Time: 1 hr. 22 min.