Vengayam and pasiparupu idiyappam - Preparation time 20 mins
Make idiyappam using idiyappam flour and idyappa mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Color will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces.
Ingredients:
Small onion - 10 to 15 (peeled and chopped to small pieces)
Green chili - 2 chopped to small pieces
Sesame oil - 2 tbsp
Curry leaves - 6
Salt - as required
Split boiled mung dhal - 2 tbsp
Mustard - 1/4 tsp
Split Urad dhal - 1 tbsp
Grated coconut - 1 tbsp
Preparation method:-
In a kadai add sesame oil, mustard to splutter, urad dhal to golden brown. Now add chili, onion, few curry leaves. Cook till onion is glossy.
When onion is cooked switch of the flame.
Add the cooked idiyappam (2 cup), salt, coconut, cooked mung dhal.
Mix well till all the ingredients blend with idiyappam.
This is healthy, tasty and filling break fast.
Make idiyappam using idiyappam flour and idyappa mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Color will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces.
Ingredients:
Small onion - 10 to 15 (peeled and chopped to small pieces)
Green chili - 2 chopped to small pieces
Sesame oil - 2 tbsp
Curry leaves - 6
Salt - as required
Split boiled mung dhal - 2 tbsp
Mustard - 1/4 tsp
Split Urad dhal - 1 tbsp
Grated coconut - 1 tbsp
Preparation method:-
In a kadai add sesame oil, mustard to splutter, urad dhal to golden brown. Now add chili, onion, few curry leaves. Cook till onion is glossy.
Add the cooked idiyappam (2 cup), salt, coconut, cooked mung dhal.
Mix well till all the ingredients blend with idiyappam.
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