millet idiyappam / kambu idiyappam /pearl millet sevai sweet and savoury

Hand-made idiyappams from scratch is my favourite it means all the way from soaking the rice,grinding and steaming.We get a nice soft and fluffy sevai’s and its always confidently delicious and satisfactory. Either we call it as Idiyappam or a sevai its always very mild to our tummy and a most recommended diet and patient friendly food.In the same way we can replace ragi or any other millets instead of kambu and do this idiyappam. The sweet version given here is our own style that we do regularly at our home and its our traditional style,sure its delicious if you are a sweet lover. I have two idiyappam varieties here in my blog the one is normal white sevai with bella pagu. The other one is the savoury version of the same idiyappam with lemon. This time I have done this idiyappam with kambu and this millet idiyappam is fully loaded with Iron and other minerals. I have already Kambu kollukattai and even kambu koozh in my blog.

millet idiyappam / kambu idiyappam /pearl millet sevai sweet and savoury

INGREDIENTS:

For making Kambu sevai:

Pearl millet/Kambu – 1 cup
Idli rice – 11/4 cup

For Sweet version:

Jaggery – 1/4 kg
Coconut – 1 cup grated
water as needed
Cardamom powder – 1/4 tsp

For savoury:

Make idiyappam and keep ready – 2 cups
Lemon juice – 11/4 tbsp
Salt to taste
Turmeric powder -1/2 tsp
Coriander leaves – few (chopped)
Curry leaves – few
Green chillies -2-3 (slit)
Big onions -2(medium size)
Bengal gram dhal – 1/2 tsp
Urad dhal – 1 tbsp
Mustard seeds – 1 tsp
Oil – 1 1/4 tbsp(1 tsp for coating sevai)
Coconut grated – 11/2 tbsp(optional)
Ghee(optional) – 1 tsp

METHOD:

For Idiyappam:

1.Wash and soak both rice and kambu for 4-6 hours and then grind them to a smooth batter.

3.Keep a idli pan with water and pour as idli’s and then steam it till done(batter consistency should be thin while pouring into idli’s).
4.Take out ,do the same process for the rest of the batter.

5.Put in a hot pack and squeeze in idiyappam maker when it is still hot.
6.store in a hot pack till use.

For Syrup:

1.Boil jaggery with water and filter.

2.Again bring to boil for sometime till thick then add coconut paste .
3.Let it boil for some time till slightly thick not too thick.

4.switch off and add cardamom powder and you are ready to go.
5.Pour this on the top of hot idiyappam and enjoy.

For Savoury:

1.Take the sevai add a tsp of oil and mix so that it coats well.
2.Combine lemon juice,salt and turmeric together and combine well.

3.Now heat a kadai with oil add mustard seeds and when it splutters add bengal gram and urad dhal to it.
4.After it is golden add onion,green-chillies and curry leaves to it and saute till it becomes translucent.

5.Now add the sevai combine well for 5 minutes add coriander leaves,switch off and add grated coconut ,little ghee and serve.

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