For Day 3 Week 3 of BM #41, here is another savory version of Idiyappam which is a delightful way to serve breakfast.
I served this for a snack and it just has an amazing bite to it what with the moong dal and coconut in it!
Recipe Adapted from here
Idiyappam 2 cups (I used ready made one)
Moong Dal 1/4 cup
Onion, finely chopped 1/2 cup
Tomato, finely chopped 1/4 cup
Coconut, grated, fresh or frozen 2 Tbsp
Green Chillies as needed
Salt as needed
Turmeric 1/4 tsp
Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few, Asafoetida pinch)
Method Of Preparation -
Cook Moong dal just about so it retains its shape and doesn't become mushy. (I microwaved 1/4 cup of dal in 1 cup of water for about 10 min, mixing it in between). Drain and set aside.
Boil Water and put in the idiyappam for about 2-3 minutes until it is cooked through. Drain and keep aside.
In a kadai/pan heat oil and add the rest of the seasoning ingredients.
After the mustard seeds pop and dals are brown, add the chopped onions and saute until they are golden brown. Add the green chillies, turmeric and tomato.
Let the tomato cook for a couple minutes and then add the cooked moong dal and salt.
Mix well and let flavors blend in for a minute or so.
Reduce heat, add the cooked idiyappam and grated coconut. Mix gently and remove from fire.
Serve it warm for a healthy breakfast!
Preparation Time 25 min