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PERIYAR PALAPPAM RECIPE

Mix 100 gm of Periyar Palappam Podi with ½ cup of water to a smooth batter cook it
until a thick porridge is formed set aside.
Mix ½ teaspoon yeast in 1 cup of lukewarm water. Add 1 tablespoon sugar to the mix
and allow to ferment for 10 minutes.
Mix well the remaining (900gm) Periyar Palappampodi with water and the above items to
form a thick dough. Knead for at least 5 minutes.
Add 6 cups of coconut milk to the dough. Stir to a smooth batter. Set aside the batter in a
vessel stir 4 to 6 hours (preferably overnight ) in a warm place and mix the batter well
Add salt to taste and 6 to 8 table spoons of sugar and mix the batter well.
Lightly grease an appam pan with oil and heat. Gently stir the batter and pour one ladle of
batter in to the pan and spread.
Cook with lid for 1 minute or until done. Serve hot fluffy side with curry using Periyar
mixes.

Ingredients :
Rice Flour, Lentils Flour

SAMBA WHEAT PUTTU RECIPE

Mix the entire package(1000gm) of Periyar Samba Wheat Puttupodi with 200gm of
Daily Delight Greated coconut. Add salt to taste and enough water so that the mix will
be just wet and set aside. Fill 3/4 of the base of puttumaker with water and boil. Put some
Daily Delight greated coconut at the bottom of the puttumaker then fill with puttu mix
add some more Daily Delight greated coconut on top. Do not press fill the mix. Set the
puttumaker on top of the base until steam comes out through the mix to the top. Cook the
mix for another 2 more minutes. Serve hot with Periyar pappad or curry using Periyar
mixes.

Ingredients : Samba Wheat Flour

INSTANT UPPUMA RECIPE

Boil 1 Litre water in a vessel put entire mix slowly and stir well Simultaneously for 5
minutes.
Serve hot with Periyar pappad or curries using periyar mixes.

Ingredients: Roasted Semolina, Hydrogenated Oil, Bengal gram,Turmeric,Curry
Leaves,Green Chilly,Ginger,Onion,Mustard,Ground Nut,Cashew Nut,Raisins,Salt.

PERIYAR IDIAPPAM RECIPE
Mix Periyar Idiappam podi with boiled water and salt to taste. Stir to a smooth dough.
Place 1 table spoon of Daily Delight Grated Coconut into each mould and press the
dough into the mould using Idiappam press (Kitchen Press)
Fill ¾ of water in Steamed Rice Cake(Idli) Mould inside cover and steam cook on high
heat for 15 to 20 minutes or until done.
Serve hot fluffy side up the curry using periyar mixes.
The entire pack yields 8 to 10 servings.
-
Ingredients: Roasted Rice Flour

INSTANT DOSA RECIPE

To 1 cup of Dosa Mix add ¼ cup of warm water. Stir to a smooth batter set aside for 45 minutes.
Lightly grease a griddle or non stick frying pan with oil and heat on a medium flame.
Pour about 3 floz batter in center of pan and spread to form a thin Dosai of about 8 inches diameter.
Turn Dosa over and cook the other side.
Serve hot with Periyar sambar or coconut chutney or pan cake syrup.
Entire package (1 Kg. Yields about 40 Dosais or 10 servings.)

Ingredients: Rice Flour, Lentil Flour (Urad), Permitted Leavening Agents,
Fenugreek Powder, Acidity Regulator and salt.

INSTANT VATTAYAPPAM RECIPE

Add two cup of water in the Vattayappam taste maker included.
Stir well and boil to smooth bateer, set aside.
Add sugar, salt and coconut milk into the Vattayappam mix.
Add batter from 2 at luke warm temperature to the mix.
Mix thoroughly, add powdered cardamom for flavour.
Set the mix aside for 1 hour for fermentation, prepare Vattayappam in steamer.
Ingredients: Rice Flour, Permitted Leavening Agents.

PUTTU CHEMPA RECIPE

Mix 2 cup of periyar Puttupodi with ½ cup of Daily Delight Grated Coconut.
Evenly spread and mix 1 table spoon salt.
Sprinkle water and mix until moist, set aside.
Fill ¾ of the base of puttumaker with water and boil.
Put some Daily Delight Grated Coconut in the puttu mould (generally cylindrical in
shape).
Add moist puttu powder over followed by coconut topping.
Continue several layers and with coconut at the top.
Do not press fill the mix.
Set the puttumaker on top of the base until steam comes out through the mix to the
top. Cook the mix for 2 more minutes.
Serve hot with Periyar pappad or curries using Periyar mixes.

Ingredients: Rice flour

INSTANT IDLI RECIPE

Add 1 cup of warm water into 1 cup of Steamed Rice Cake(Idli) Mix. Stir to a
smooth batter set aside for 45 minutes.
Lightly grease Idli trays with oil, pour about 1 fl oz batter in each mould.
Place Idli moulds in a steamer and steam cook for 10-15 minutes.
Serve hot, fluffy aside up with Periyar sambar or coconut chutney.
Entire package (1000 gms).

Ingredients: Rice Flour, Black Gram Flour (Lentil), Salt, Permitted Leavening
Agents, Fenugreek Powder and Acidity Regulator.

PUTTU PODI WHITE & PUTTU PODI BROWN
PUTTU RECIPE

Mix 2 cup of Periyar Puttupodi with ½ cup of Daily delight Grated Coconut.
Evenly spread and mix 1 table spoon salt.

Sprinkle water and mix until moist set aside.
Fill ¾ of the base of puttumaker with water and boil.
Put some Daily Delight Grated Coconut in the puttu mould (generally cylindrical
in shape).
Add moist puttu powder over, followed by coconut topping.
Continue several layers and with coconut at the top.
Do not press to fill the mix.
Set the puttumaker on top of the base until steam comes out through the mix to the
top. Cook the mix for 2 more minutes.
Serve hot with Periyar pappad or curries using Periyar mixes.

Ingredients: Rice Flour.

ROASTED RAVA
ROASTED RAVA RECIPE

Heat oil splutter 1 tsp of mustard, fry 1/4 cup of chopped big onion, Bengal gram
dhal & Black gram dhal each of 1 tsp, till golden brown. Add ½ tsp full of chopped
ginger ½ tsp of chopped green chilly & few curry leaves & if needed, chopped
carrot, boiled green peas & cashew nuts and fry. Add 2 cups of water, required salt
& one tsp of ghee to the prepared mix and boil. Add one cup of Periyar roasted
rava to the boiling water and stir it constantly. After 2 minutes cooking Uppuma
will be ready to serve.
Ingredients : Semolina

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