A delicious and healthy breakfast option is millet idiyappam, which is made by steaming millet flour and sautéing it with tempered onions and spices. A tastier version of millet, millet idiyappam, is enjoyed with sambar and chutney.
Ingredients:
Kodo millet flour -125g
Little millet flour -125 g
Barnyard millet flour -125g
Foxtail millet flour -125 g
1 big onion (finely chopped)
Coconut
2 tsp oil
3/4 tsp mustard seeds
1/2 tsp urad dal
1/4 tsp cumin seeds
1 no green chilli chopped
a small sprig curry leaves
Method:
The millet should be lightly roasted until browed. When it has cooled, finely powder it (as fine as possible). Place aside.
When the millet powder has gathered, add boiling water little by little.
When the mixture is warm enough for your hands to handle, combine it thoroughly to form a smooth dough.
Pick up your idiyappam press, pinch a ball of dough, and place it inside.
To fill the steamer plate, grease the idiyappam steamer plate and then press it in a circular motion. Avoid packing it.
Pour water into the idli steamer, then place the idiyappam steamer plate on top of it and steam for 8 to 10 minutes.
Idiyappam should be turned over and spread out on a plate. Crumble it once it has cooled to allow the strings to come apart.
Add the following ingredients to the hot oil to temper and watch it sputter.
Once added, fry the onion until golden brown.
Salt as necessary. Now stir in the idiyappam.
Sauté until everything is well-combined. After adding coconut, turn off.
Serve the millet pancakes hot or warm.
Notes:
If you don't finely powder the millet, pressing will be challenging and you won't get continuous fine strings. Therefore, be sure to grind it as finely as you can.
The amount of water may vary depending on the flour's texture.
To make sweet idiyappam, you can also add sugar, coconut, and cardamom powder. If you'd prefer, use jaggery in place of sugar.
To make it lemon sevai, add lemon juice. Create your own unique variety of sevai using your ideas.