Sevai Iddiyappam Santhakai Machine

It is made of rice flour, salt and water. In most parts of Tamil nadu and Kerala Idiyappam is steamed after making sevai, while in the Kongu region of Tamil Nadu, the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighboring Karnataka.According to eminent Indian food historian K.T. Achaya both idiyappam and appam were dishes sold by kaazhiyar and kuuviyar – vendors of snack foods – on the seashore; they are graphically described in ancient Sangam poems (dating back to a period from 300 BC to 300 AD.)