Idiyappam is a good and comforting steamed food. I prefer to have it with kurma or curry than with coconut milk and sugar. I make Idiyappam once a while. Sometimes we get ready to eat idiyappam. I always wonder how mom makes idiyappam often and so easily. However, I make the dough the pressing part is difficult for me especially with the wooden idiyappam maker. So my hubby helps me with this part or sometimes I use the steel chakli maker for it. With this chakli maker we can easily make idiyappam by just rotating the handle, the only drawback of it is we get thicker strings than the former one.
Coming to Lemon Idiyappam I make Idiyappam somewhat extra whenever I am making it. The first day we have it curry and the next day I try to make some other dish out of it.
So lets see how to make it.
Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 2
Gingelly Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tbsp
Chana dal – 1 tbsp
Peanuts – 2 tbsp
Ginger – 1/2 tbsp(chopped)
Green chillies – 4 (sliced)
Dried red chillies – 2 (broken into pieces)
Asafoetida – 1/8 tsp
Turmeric powder – 1/4 to 1/2 tsp
Salt to taste
Lemon – 1 (Big size)
Idiyappam – 8 to 10
1. Make idiyappam into small pieces.
2.Heat oil in a pan. Add mustard seeds let them crackle. Then add chana dal, urad dal, chopped ginger, peanuts. Fry them to golden.
3. Add green chillies, dried red chillies, asafoetida, lemon juice. Place the flame in low and add turmeric powder and salt. Allow the lemon juice to heat up and the oil to separate. Then switch off the flame. Add the idiyappam to it and mix well.
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