Idiyappam - 4 cups or a packet of ready made rice sevai

Fresh coconut - 1/2 cup, grated

Oil - 2 tsps
Salt to taste
For tempering:
Ghee - 1 tbsp (or oil)
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Split urad dal - 1 tsp
Dry red chilies - 2, tear and de-seed
Green chilis - 2, slit into two
Asafoetida - 1/4 tsp
Cashew nuts - 8, break into small pieces
Red chillies - 2
Curry leaves 1 sprig
Method
1. If using store bought rice sevai, boil 4 cups of water. Add the rice sevai and turn off
flame and allow to sit for 3 to 4 mts. Drain and spread the sevai on a wide plate. Drizzle a
tbsp of oil, lightly mix with a ladle and set aside.
2. If using home made sevai, lightly loosen the strands/noodles to break into small pieces.
3. Heat ghee in a heavy bottomed vessel. Add the broken cashew nuts and saute till golden
brown. Drain them and set aside.
4. In the same ghee, add mustard seeds and allow them to splutter. Add the chana dal and
urad dal and allow them to turn red. Add red chilies, green chilis, curry leaves and
asafoetida and mix for a few seconds.
5. Add the grated coconut and saute for 3 mts on low to medium flame.
6. Finally, add the rice sevai and salt and mix. Allow the sevai to cook on low flame for a
mt. Turn off flame and serve warm.