Idiappam Rice Powder( Very easily available in stores, preferably white)- Washed, dried and finely powdered rice flour
The first two ingredients in the ratio of 1:4, ie use 1 cup of Sabakki flour for 4 cups of Rice flour.
Water- For 1 cup of flour, use 1 1/2 cups of water
Salt- To taste( approximately 1 Tsp for 1 cup flour)
Asafoetida- a big pinch
Oil- 1 Tbsp
Boil the water in a thick pan. Add the salt. Dissolve the asafoetida in the water and add the oil. Add the flour mixture in batches and keep stirring to avoid lumps getting formed. Cook the rice flour completely till it forms a ball with absolutely no lumps. Turn off the heat. Keep the dough covered at all times. Oil a Chakkali press and use the medium sized Sev maker.
The next step has to be done quickly, because the dough becomes very tough to press as it cools. Press small idiappams of dough on a clean plastic sheet. Dry well in the sun. Store in airtight containers.
The PeNi can also be flavored with a fine paste Green chilies and Coriander. Add the paste to the water before adding the rice flour.