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Wednesday, 12 November 2014

Idiyappam Upma (String Hoppers) - A South Indian Snack Item

       
           This is a simple and a very easy snack item made with any left-over Idiyappams (Sring Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack along with coconut chutney. Fresh grated coconut serves as a perfect garnish and is also a great option for a lunch box meal.        





  • 3 leftover idiyappam balls, shredded
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 2 green chilies, slit
  • 1 tsp. urad dal (split black gram)
  • 1 sprig curry leaves
  • 1" ginger grated
  • 1 cup frozen mixed veggies
  • salt to taste
  • 1/2 tsp. turmeric powder (opt)
  • 2-3 tbsp. fried peanuts
  • 1 tbsp. curry leaves podi / any idli podi
  • coriander leaves to garnish





          Heat oil in a non-stick pan and temper with mustard seeds and green chilies. After it stops spluttering, add the curry leaves, urad dal and ginger. Saute for a few seconds.

          Now add the mixed veggies and continue to fry for a minute. Then add the shredded idiyappam, fried peanuts, salt and turmeric powder. 

          Saute on med. flame for 2-3 minutes. When done, sprinkle the curry leaves podi and serve, garnished with coriander leaves.


















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