Made idiyappam as mentioned in the Idiyappam recipe.
After the idiyappam cools, loosen the strings and keep it aside.
Heat oil, add mustard seeds, when it splutters, add urad dal, red chillies, hing, green chilli and curry leaves.
When dal turns golden brown, add grated coconut and fry well on medium heat till the raw flavor goes. Add salt needed and mix well.
Add the plain idiyappam or sevai and mix well, so that is is well coated with the seasoning.
Garnish it with fried cashew nuts.
Serve with crushed papads or chips. Enjoy!!
If you plan to make it for dinner, you can prepare plain idiyappam in the morning itself and keep it ready. You can do the seasoning before serving.
Idiyappam prepared from 1/2 cup of rice flour or sevai prepared from 1/2 cup of rice serves only 1 adult.
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