How to Cook Delicious Idiyappam Upma (String Hoppers - South Indian Snack)

Idiyappam Upma (String Hoppers - South Indian Snack). Find Great Deals from the Top Retailers. Idiyappam Upma (String Hoppers - South Indian Snack) Bethica Das Sharjah (UAE) #healthyjunior -Idiyappam Upma (String Hoppers - South Indian Snack) This is a simple and a very easy snack item made with any left-over Idiyappam (Spring Hoppers). In fact, it happens to be a very popular breakfast in Kerala.

Idiyappam Upma is 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 saute onion and green chili and coconut. You can have Idiyappam Upma (String Hoppers - South Indian Snack) using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Idiyappam Upma (String Hoppers - South Indian Snack)

1. It's 3 of leftover idiyappam balls, shredded.
2. Prepare 2 tbsp. of oil.
3. Prepare 1 tsp. of mustard seeds.
4. You need 1 of green chilli, slit (opt).
5. Prepare 1 tsp. of urad dal (split black gram).
6. Prepare 1 sprig of curry leaves.
7. It's 1 of " ginger grated.
8. It's 1 cup of frozen mixed veggies.
9. It's to taste of salt.
10. You need 1/2 tsp. of turmeric powder (opt).
11. Prepare 2-3 tbsp. of fried peanuts.
12. It's 1 tbsp. of curry leaves podi / any idli podi.
13. It's of coriander leaves to garnish.

This Idiyappam Upma can served with coconut chutney and vegetarian and non vegetarain gravy. The Egg Idiyappam Recipe is a wholesome breakfast made with rice string hoppers, scrambled eggs and spices. The rice noodles are easy to cook and digest as well making it a balanced meal for breakfast or even a tea time snack. Idiyappam is a traditional Sri Lankan and South Indian specialty consisting of rice flour (or finger millet flour) that is squeezed into a press to form thin noodles.

Idiyappam Upma (String Hoppers - South Indian Snack) step by step

1. 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..
2. Now add the mixed veggies and continue to fry for a minute. Then add the shredded idiyappam, fried peanuts, salt and turmeric powder..
3. Saute on med. flame for 2-3 minutes. When done, sprinkle the curry leaves podi and serve, garnished with coriander leaves..

The noodles are then steamed before being served with coconut sambol or coconut milk gravy. It is a kind of steamed, thin rice noodle which is famous in South India, Kerala and SriLanka. In English it is called as `String hoppers` it is quite famous in Malaysia and Indonesia too. Idiyappam is served in most vegetarian restaurants in Chennai and Tamil Nadu as an anytime meal or a light snack for dinner with Vegetable Kurma and/or what the locals call Tenga Paal (Coconut. Idiyappam or Sevai or string hoppers is a popular South Indian dish.