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Main Course

Idiyappam Upma

prepared with leftover idiyappam. This idiyappam is prepared by rice flour with salt and water and pressed with idiyappam presser and steamed. This upma is prepared with that leftover and sauté onion and green chili and coconut .

Ingredientsfor 2 servings

Leftover Idiyappam(String hoppers
1 nos Onion — finely chopped
1" piece Ginger — finely chopped
3 - Green chillies — finely chopped
Coconut — grated, optional
Curry leaves A few sprigs
Mustard seeds ! tsp
1 - Dry red chillies
Oil, to taste
Salt, to taste

Preparation

Step 1
Roughly cut the idiyappam into small pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Allow to crackle mustard and cook broken dry red chillies n curry leaves.
Step 4
Add onion, ginger and green chillies and cook until they turn soft n translucent.
Step 5
Add a bit of salt and Stir everything together thoroughly. Be careful as salt has already been added while making idiyappams.
Step 6
Lower the flame and add the chopped idiyappam pieces. Stir everything together thoroughly.
Step 7
Add the coconut and Stir everything together thoroughly again.
Step 8
Goes well with pickle or any spicy curry.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Idiyappam Upma

Ingredientsfor 2 servings

Leftover Idiyappam(String hoppers
1 nos Onion — finely chopped
1" piece Ginger — finely chopped
3 - Green chillies — finely chopped
Coconut — grated, optional
Curry leaves A few sprigs
Mustard seeds ! tsp
1 - Dry red chillies
Oil, to taste
Salt, to taste

Preparation

Step 1
Roughly cut the idiyappam into small pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Allow to crackle mustard and cook broken dry red chillies n curry leaves.
Step 4
Add onion, ginger and green chillies and cook until they turn soft n translucent.
Step 5
Add a bit of salt and Stir everything together thoroughly. Be careful as salt has already been added while making idiyappams.
Step 6
Lower the flame and add the chopped idiyappam pieces. Stir everything together thoroughly.
Step 7
Add the coconut and Stir everything together thoroughly again.
Step 8
Goes well with pickle or any spicy curry.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.