Chettinad Idiyappam Recipe
A vegan Chettinad recipe with idiyappam - soaked in hot water, shallots - halved, fresh red chilli - adjust according to heat of the chillies. Ready in 25 min, serves 4.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Chettinad Idiyappam Recipe, heat a pan with oil add the grated ginger and garlic
idiyappam - soaked in hot water(300 grams)fresh red chilli - adjust according to heat of the chillies(2)cloves garlic - grated(3)inch ginger - grated(1/2) - 2
Stir well for 30 seconds on low flame and then add the shallots
shallots - halved(10) - 3
Saute the onions till they turn transparent and then stir in the vegetables
spring onion greens - finely chopped - 4
Add chilli paste, salt and fry them over low to medium flame till they are fork tender
fresh red chilli - adjust according to heat of the chillies(2)salt - to taste - 5
Now add the cooked idiappam and toss them together over high heat for 1 to 2 minutes
fresh red chilli - adjust according to heat of the chillies(2) - 6
Switch off and garnish with the greens of spring onion
green bell pepper (capsicum) - thinly sliced(1/4)spring onion greens - finely chopped - 7
Serve the Chettinad Idiyappam with coconut chutney or tomato chutney for a healthy wholesome breakfast
idiyappam - soaked in hot water(300 grams)
Nutrition Facts
Per serving
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Chettinad Idiyappam Recipe
A vegan Chettinad recipe with idiyappam - soaked in hot water, shallots - halved, fresh red chilli - adjust according to heat of the chillies. Ready in 25 min, serves 4.
Curated byRamesh Kumar🇮🇳
Directions
7 steps- 1
To begin making the Chettinad Idiyappam Recipe, heat a pan with oil add the grated ginger and garlic
idiyappam - soaked in hot water(300 grams)fresh red chilli - adjust according to heat of the chillies(2)cloves garlic - grated(3)inch ginger - grated(1/2) - 2
Stir well for 30 seconds on low flame and then add the shallots
shallots - halved(10) - 3
Saute the onions till they turn transparent and then stir in the vegetables
spring onion greens - finely chopped - 4
Add chilli paste, salt and fry them over low to medium flame till they are fork tender
fresh red chilli - adjust according to heat of the chillies(2)salt - to taste - 5
Now add the cooked idiappam and toss them together over high heat for 1 to 2 minutes
fresh red chilli - adjust according to heat of the chillies(2) - 6
Switch off and garnish with the greens of spring onion
green bell pepper (capsicum) - thinly sliced(1/4)spring onion greens - finely chopped - 7
Serve the Chettinad Idiyappam with coconut chutney or tomato chutney for a healthy wholesome breakfast
idiyappam - soaked in hot water(300 grams)
About this recipe
A vegan Chettinad recipe with idiyappam - soaked in hot water, shallots - halved, fresh red chilli - adjust according to heat of the chillies. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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