Instant sevai 2 cups Mixed veggies * 1/2 cup Sambar powder 1 tsp Garam masala 1/4 tsp Salt As needed Oil 1 tsp Onion 1 Curry leaves few Coriander leaves few *I used peas, carrot and capsicum. Method:
Cook the rice sevai according to the instructions given on the packet. Drain the water from the sevai and keep it aside. Mean while chop the onions, cut the carrots and capsicum into small. In a pan add oil and add the mustard leaves and curry leaves. Add onions and saute till they turn pink.
Add in the veggies, sambar powder and salt. Mix well and let the veggies be crunchy and cook them in a low flame,without getting them burnt. Add garam masala and mix well.
Add in the cooked idiyappam. and gently mix well without breaking the soft idiyappam. Let this be in a low flame for 2 minutes. Add the coriander leaves and serve along with raita if you want.
The idiyappam stays soft even after 2 hours from it is made. So you can pack this for lunch box too, if kids like this.
Notes:
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