For Day 2 Week 3 of BM #41, here is a sweet Idiyappam dish. As I understand it is traditionally served for breakfast along with some other spicy version of Idiyappam.
But I served this for a snack and the kids really liked it. I first tasted this in a potluck party and was very impressed by the simplicity and taste of this dish. Thanks, Uma for graciously sharing the dish and the recipe.
Idiyappam 1 cup (approx)
Sugar 2-3 Tbsp (or to taste)
Coconut, Grated, Fresh or Frozen 1 Tbsp
Cardamom Powder 1/4 tsp
Ghee 1 tsp
Method Of Preparation -
Immerse the idiyappam in boiling water for a couple of minutes until it is just about cooked.
Drain and set aside.
In a mixing bowl, add the drained idiyappam, grated coconut, sugar and cardamom powder. Gently mix until the sugar blends in.
Heat ghee in a small pan, fry the cashews and pour them into the idiyappam mixture.
Mix well and serve for a delightful breakfast.
Preparation Time 10 min