Masala idiyappam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Idiyappam - 10 or 12
  2. -- Grind to coarse --
    1. Fresh shredded coconut - 1 cup
    2. Shallot (sambar onion) - 5
    3. Dry chili - 5 or 8 (to you spice level)
    4. Lemon juice - 1 tablespoon (tbsp.)
    5. Fennel seed - 1/2 teaspoon (tsp.)
    6. Salt - as needed.
  3. -- For tempering (optional) --
    1. Oil - 1 teaspoon (tsp.)
    2. Thalippu vadagam - 1/2 teaspoon (tsp.)
    3. Curry leaf - 5 count

PREPARATION:

  1. Heat oil in a pan. Roast the dry chili and keep it aside. In the same oil roast the fennel seeds and keep it aside.
  2. First grind roasted dry chili in mixer. To it add grind coconut, shallot (sambar onion), roasted fennel and grind them coarsely. Add to this lemon juice + salt and mix well.
  3. Heat oil in a pan. add thalippu vadagam, curry leaf and sauté until the curry leaf stop splattering. Now add this to ground masala.
  4. In a bowl add the idiyappam, masala mix well and then serve.

NOTES:

  1. Cooking Time: 10 minutes

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