Monday, 17 October 2016


Here is a different variation of little millet idiyappam stir fry in coriander greens base. This is very tasteful as well as a nutritious meal. This meal can be cooked for dinner or breakfast. It suits very well in this monsoon.

It doesn't need any side dish. 


Little millet flour 250 gms
Adequate hot water two cups
Sesame oil one tablespoon
Salt to taste

For frying:

Bellary onion one chopped
Red chilly two or three nos split
Curry leaves five or six
Mustard seeds one spoon
Sesame oil one tablespoon
Asafoetida one pinch
Coriander leaves cleaned and washed one bowl
Tamarind a small piece
Jaggery a small piece
Salt one pinch
Bengal gram one spoon
Garlic one (optional)
Lemon juice one spoon


Take the flour in a dry bowl.
Heat the three cups of water with one spoon and sesame oil one spoon over a medium flame.
Bring to rolling boil.
Pour the adequate water to knead a non-sticky and soft dough.
Fill the portion of the dough into the press.
Squeeze the dough into  fine strands over the idli mold(spreading the wet cloth over the idli mold plate.) as shown in the image.
Steam the idiyappam for 8 minutes.
Meanwhile blend the coriander leaves, tamarind, jaggery a pinch of salt, bengal gram and garlic pod into a fine paste, Set aside.
Remove and transfer the idiyappam in a hot pot.
Set aside.
Squeeze lemon juice one spoon and mix with the idiyappam to break into small bits.
Heat the frying pan with sesame oil.
Add mustard seeds to splutter.
When it starts to splutter, add onion, red chilly and curry leaves.
Saute a while till the onion turn translucent.
Sprinkle asafoetida.
Transfer the coriander paste.
Saute for a while.
Add the idiappams to the frying pan and give a good stir over a low flame.
Check the salt.

Adjust if needed.

Transfer the fried idiappam to the serving hot pot.

Super coriander green samai idiyappm stir fry is ready to have.

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