Paruppu idiyappam is Sendhil’s favourite among all the other
idiyappam varieties..I learnt this from my MIL.She makes it very well.With the flavour of coconut oil and crushed jeera it tastes yum…
Do try this. U’ll love it very much..This can be given for people recovering from illness. Its very light, mildly spiced and healthy too..
INGREDIENTS
1 cup - 200ml
- Cooked idiyappam – 3 cups
- Moong dal – 1/4 cup
- Big onion – 2 nos (finely chopped)
- Green chillies – 3 nos (slitted)
- Cumin seeds/jeera – 1.5 tsp (coarsely crushed)
- Coconut oil – 1 tbsp
To temper
- Cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Asafetida/hing – 1/4 tsp
- Curry leaves - few
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METHOD
- Make idiyappam and loosen it lightly using ur hands or fork..Usually i cook the dal while making idiyappam in the idli pot itself. For that, inside the idli pot , place the dal in a small bowl and add the required water .By the time u finish making idiyappam , dal would have been cooked and blossomed.It takes nearly 10 mins.Remove the dal and set aside.Make sure dal should not be mushy.
- In a kadai ,heat oil and temper all the ingredients given above in the same order.Then add the big onions , green chillies and saute till transparent.Add the required salt. Mix well .Lastly add the blossomed moong dal. Mix for a minute and set aside.
- Add this dal mixture to the cooked idiyappam and mix well. Add coconut oil and coarsely ground jeera.
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