• Breakfast Recipes > Idli podi coconut idiyappam [Rice semiya] | Idli podi coconut sandavai upma

Idli podi coconut idiyappam [Rice semiya] | Idli podi coconut sandavai upma


Idli podi coconut idiyappam


Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

  • Idiyappam [sandavai, Rice vermicelli, rice semiya, string hoppers] - 1 cup
  • Coconut – ¼ cup
  • Idli podi – 2 tbsp
  • Green chilli – 1 [slit]
  • Curry leaves – 1 spring
  • Ginger – ½ tbsp [finely chopped]
  • Mustard seeds – 1 tbsp
  • Bengal gram – ½ tbsp
  • Urad dal – ½ tbsp
  • Salt to taste
  • Water as needed.
  • Oil – 2 tbsp

Preparation Method

  • Heat pan with 2 cups of water, add salt & let it boil. When boiling cut off heat, add idiyappam mix well, leave it for 5 min.
  • Then drain the water & immediately put it in cold water, drain & keep it aside.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram & urad dal.
  • Add green chilli, ginger & curry leaves sauté. Then add coconut sauté.
  • Add idli podi & idiyappam mix well. Then cut off heat serve hot with chutney.

Vegetables for semiya upma

Vegetables for semiya upma

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