A Popular and simple Breakfast recipe commonly done in Tamilnadu, a healthy one and easy for digestion, as it is done by steaming
See for Plain Idyappam and Sweet Idyappam in this blog
INGREDIENTS:
Raw Rice flour - 1 cup
Turmeric - a pinch
Water - 1 1/4 cup
Salt
For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Peanut - 3 tsp
Cashew - 6
See for Plain Idyappam and Sweet Idyappam in this blog
INGREDIENTS:
Raw Rice flour - 1 cup
Turmeric - a pinch
Water - 1 1/4 cup
Salt
For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Peanut - 3 tsp
Cashew - 6
Green chilly - 2
Fenugreek - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - a leaflet
Coriander leaves - 1/2 handful
Lemon - 1/2
Oil - 2 tsp
METHOD:
1. Heat 1 1/4 cup of water and allow to boil and switch off the flame.
2. In a bowl, add rice flour, turmeric, salt and mix well.
3. Add the boiling water little by little and mix with a ladle and prepare a dough.
4. Some variety of flour may require less/more water, so adjust accordingly.
5. Fill the dough in an idyappam maker, and press it on an idly plate as long circular strings and steam it and keep aside.
6. In a tawa, add oil, mustard, cumin, after mustard splutters, add urad dhal, chopped green chilly, peanut, cashewnuts and fry well until the nuts become golden brown.
7. Add asafoteida and fenugreek, curry leaves and chopped coriander leaves and stir well and switch off the flame.
8. Add lemon juice, mix well and add the steamed idyappam and mix well.
9. The idyappam will crumble into small strings, mix well so that it gets well blended with the seasoning. Taste for salt and add if needed.
10. Tasty Lemon Sevai/ idyappam is ready.
Note:
Fenugreek - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - a leaflet
Coriander leaves - 1/2 handful
Lemon - 1/2
Oil - 2 tsp
METHOD:
1. Heat 1 1/4 cup of water and allow to boil and switch off the flame.
2. In a bowl, add rice flour, turmeric, salt and mix well.
3. Add the boiling water little by little and mix with a ladle and prepare a dough.
4. Some variety of flour may require less/more water, so adjust accordingly.
5. Fill the dough in an idyappam maker, and press it on an idly plate as long circular strings and steam it and keep aside.
 |
| Dough, Circular strings & steamed strings |
6. In a tawa, add oil, mustard, cumin, after mustard splutters, add urad dhal, chopped green chilly, peanut, cashewnuts and fry well until the nuts become golden brown.
7. Add asafoteida and fenugreek, curry leaves and chopped coriander leaves and stir well and switch off the flame.
8. Add lemon juice, mix well and add the steamed idyappam and mix well.
9. The idyappam will crumble into small strings, mix well so that it gets well blended with the seasoning. Taste for salt and add if needed.
10. Tasty Lemon Sevai/ idyappam is ready.
Note:
- Ready made sevai is available in the market. This can also be used.
- Add one cup of sevai to 3 cups of hot water with salt and turmeric and keep it for 5 minutes and drain the water completely. Mix a teaspoon of gingelly oil to the sevai, so that it doesn't become sticky. Now, follow the steps for seasoning.
- Instead of using turmeric powder along with the rice flour, it can be used along with seasoning. But it requires to be mixed well to get an even look while used along with seasoning.
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