Lemon kambu idiyappam | Lemon pearl millet string hoppers | Lemon bajra sevai


Lemon kambu idiyappam


Cuisine Style: TamilNadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

  • Kambu maavu [Pearl millet flour, bajra flour] – ½ cup
  • Water as needed
  • Salt to taste
  • Gingelly oil – 1 tbsp
  • Lemon juice – 1 ½ tbsp
  • Cashew nuts – 6
  • Onion – 1 [sliced]
  • Green chilli – 1
  • Ginger -1 tbsp [chopped]
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Asafetida a pinch
  • Oil – 1 tbsp

Preparation Method

  • In a bowl add pearl millet flour, salt, & water mix well & make batter without lumps.[dosa batter consistency].
  • Heat idli cooker with water then grease idli plates with gingelly oil.
  • Pour pearl millet batter in idli plates, cover & steam it for 10 minutes.
  • Then de-mould idlis using spoon and transfer to a plate.
  • In an idiyappam kuzhal fill the idlis then just press or squeeze.
  • Once it’s ready, transfer to a plate & keep it aside.
  • Heat oil in a pan add mustard seeds & let it splutter. Then add Bengal gram, urad dal & cashew nuts.
  • Add asafetida, & onion sauté till soft. Then add ginger, green chilli & curry leaves saute.
  • Then add turmeric powder mix well.
  • Add kambu/ Bajra idiyappam & salt mix well.
  • Then add lemon juice mix well & cut off heat & serve hot with pickle or chutney.

Lemon bajra sevailemon bajra sevai


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