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

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