Idiyappam and Vegetable Stew

About Idiyappam and Vegetable Stew

Ingredients

• Idiyappam
• Rice vermicelli 1 cup
• Salt 2 tsps
• Vegetable stew
• Mixed vegetables, boiled 1 cup
• Potatoes, boiled, peeled and cubed ½ cup
• Oil 2 tbsps
• Green cardamom 1
• Black peppercorns 4 to 5
• Fenugreek seeds (methi dana) ½ tsp
• Mustard seeds 1 tsp
• Cloves 4 to 5
• Onion, chopped 2 tbsps
• Curry leaves 4 to 5
• Green chillies, slit 2
• Salt to taste
• Coconut milk ½ cup
• Fresh coconut, scraped 2 tsps

How to Make Idiyappam and Vegetable Stew (Stepwise Photos)

Method

1. To make idiyappam, boil sufficient water in a deep non-stick pan, add salt and soak rice vermicelli in it for 2 minutes. Drain and set aside. Discard the cooking liquour.
2. To make vegetable stew, heat oil in a non-stick wok, add green cardamom, black peppercorns, fenugreek seeds, mustard seeds and cloves and saute till the seeds splutter.
3. Add onion, curry leaves and green chillies, mix and saute till onion becomes translucent.
4. Add boiled vegetables, potatoes, salt, ½ cup water and coconut milk. Mix and cook for 2-3 minutes.
5. Add scraped coconut, mix and cook till the stew thickens.
6. Place the idiyappam on a serving plate, transfer the stew into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps