Our family prefers flavoured sevai / iddiyappam over plain. Also if I do Iddiyappam for Friday night dinner I purposely make more to do some flavoured iddiyappam for Saturday morning breakfast. Last time when I was India my cousin told me there is one shop which is selling just different type of sevai and it is really good. One of the day we wanted to go there to try however never got a chance to do so. So asked my cousin which one is so special or she liked the most she told me Urad dhal. And she told me it is made similar to Usili but using urad dhal instead of Thoor dal. I have finally got to try this I did add Sesame seeds podi / powder (If you are referring this recipe just look for how to do powder ignore mixing with rice)Pin It Now!
Rice sevai - Rice iddiyappam - 200g (I have used store brought)
Salt to taste
Urad dhal - 1 cup
Red chillies - 10 (I have used less spice variety. Adjust based on variety you are using)
Salt to taste
Coconut - 2 tablespoon
Cumin seeds - 1 teaspoon
Oil - 2 teaspoon
Sesame seeds powder - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Split bengal dhal / Split Chana dal - 1 teaspoon
Curry leaves - 10
Dry red chillies - 2 (broken)
Asafoetida- a pinch
Soak Urad dhal, red chillies for 2 hrs. Grind Chillies and cumin seeds first. Add Urad dhal, Coconut, Salt and grind to coarse paste.
Steam cook the grinded paste (I cooked in idli plate for 12 mins). Run it in blender or food processor to have crumble dhal.
Cook sevai per package instruction. Heat the hot water with salt. Cook the sevai and drain the water. Keep it aside
Heat 2 teaspoon of oil. Add mustard seeds and let it pop. Add urad dhal, split chana dal, asafoetida, curry leaves fry till brown color