To start the preparation of Biyyapu routes, in a deep pan add water and salt, bring it to a boil over medium heat -alt.
Then mix the measured rice flour and turn off the heat.
Add water and flour with a wooden spoon as much as possible.
Now transfer it to a mixture bowl or in great Thali, cool it for a couple of minutes at room temperature.
While it is still hot, sprinkle the water, a little at a time and mix this in a soft dough.
Then divide it into 12 equal portions, roll them into balls and keep them covered.
Now it models each ball in roll sprinkling with dry rice flour and rolling like a normal drip.
Heat Pan And fry them on both sides over medium heat until the clear golden spots appear and remove.
Once fried, they serve the hot broken Biyyapu with kurma or chutney of peanuts.
