By Deepali Verma
December 28, 2023
A tangy take on the traditional South Indian breakfast dish, Lemon Iddiyappam is sure to please lemon rice fans. Enjoy it as a pleasant and warm morning treat with a cup of filter coffee and some coconut chutney.
Image Credit: Shutterstock
For Idiyappam: 1 cup rice flour 1-½ cups water 1 tsp oil ½ tsp salt For tempering: 1 tbsp oil 1 tsp mustard seeds 1 tsp urad dal ½ tsp chana dal 5-6 cashews, halved 2-3 dry red chillies, broken 1-2 sprig curry leaves ¼ tsp hing 1/3 tsp turmeric powder Salt, to taste Juice from 1 big lemon ¼ cup roasted or fried peanuts 1 tbsp fresh coconut, grated
Place rice flour in a pan and lightly toast it. Avoid browning it. Transfer to a bowl. Put water into a saucepan. Bring the mixture to a boil, then add the oil and salt. Gradually stir the rice flour with the water, being careful not to overmix.
Allow it to cool down for ten minutes. Be sure the dough is soft enough to handle before you knead it. Add into the mould and directly make the fresh idiyappam into the greased idli stands. Steam for 8-10 minutes. Let it cool down.
Pour oil into a heated pan. Include the cashews, urad dal, chana dal, and mustard seeds. While the lentils and cashews are cooking, give them a little browning. Sauté the hing, dry red chilies, and curry leaves for a minute or two.
After a few seconds, stir in the salt and turmeric powder. Toss the idiyappam thoroughly after breaking it into the pan. Combine peanuts, fresh coconut, and lemon juice. Hot is best. Serve hot.