Idiyappam is quite a popular breakfast meal in south India, but each state has its own way of preparing this recipe. I do make idiyappam once in a while for breakfast or dinner. having this idiyappam with coconut milk, the remaining idiyappam transformed into lemon sevai. mostly we are preparing this by homemade idiyappam flour or store bought one. here I steam cook the rice batter like idli then fill this idli in to molds (kitchen press). In other way this thin batter pours in to the hot tawa with little oil, upon keep on stirring it becomes thick dough to fill in the idiyappam press. that sandhavai/idiyappam can have with coconut milk, jaggery, coconut chutney, vegetable stew. you can make use of it to prepare tomato sevai, lemon sevai, Puli sevai or coconut sevai. In busy morning if the flour is ready with you, it is one of the nice lunch box recipes for kids and adults too.
watch this recipe in Tamil.
TOMATO SEVAI | THAKKALI SEVAI RECIPE
Ingredients
To Temper tomato sevai
Instructions
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Take boiled rice, washed twice and soak in water for 2-3 hrs.
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Grind it like a smooth fine paste.
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Add water to Make it like dosa batter.
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Steam cooks the boiled rice batter about 8-10mins.
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Check once whether the rice is cooked or not by dipping tooth pick or knife inside, it should be clean when take it out.
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That hot cooked idli dumped inside the sandhavai machine, keep the plate at the down side to collect.
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Nice textured sandhavai is now ready.
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Allow to cool completely before start tomato.
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To prepare tomato sevai, heat the pan with oil.
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Add items listed under “To Temper for Tomato sevai”.
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Add sliced onions, sauté until onions shrinks slightly, not to brown.
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Add few curry leaves and ginger garlic paste sauté until raw smell goes off.
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Add slitted carrots and green chillies sauté for 2 mins,
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Add chopped tomato.
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Add turmeric powder and salt.
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Sauté till tomato become mushy.
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Add cooled sandhavai and mix gently till all coats with tomato masala.
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Garnish with some chopped coriander leaves.
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Yummy tomato sevai is ready serve with onion raita.
