Rice flour sevai | Idiyapaam with Chutney | Kerala idiyappam | Nool Puttu

Ingredients
Rice flour - 200 gm
Salt - 1/2 tsp

For the peanut chutney
Peanut - 100 gm
Urad dal/black gram dal - 1 tbl.sp
Chana dal/ split chickpeas - 1 tbl.sp
Ginger - 1 small piece
Green chili and salt as per taste

For tempering
Mustard seed - 1 tsp
Red chilli - 1
Few curry leaves


Method
Heat little water in a pan, add half tsp of salt and a tsp of oil and let it boil.
When it starts boiling, add rice flour and mix well. Let it cool down.
Knead it to a dough. Put it in the sevai mould to give a sevai shape. Take idli cooker , grease idli mould with oil and steam this rice sevai for 10 to 15 minutes.

For making chutney
Dry roast peanuts and let it cool down. Dry roast urad dal and chana dal. Remove skin of peanuts. In a blender, add peanuts, urad dal, chana dal, green chilli and salt. Add little water and blend it to make a fine paste.
Temper it with mustard seed, red chilli and curry leaves. Serve with idiyappam.

Tomato Dosa

Ingredients

Dosa batter

Tomato – 3 chopped

Red chilli – as per taste

Cumin seed – 1 tsp

Asafoetida – a pinch

Freshly grated coconut – 2 tbl.sp

Few curry leaves

Few coriander leaves

Salt as per taste

Method

Heat oil in a pan, add tomato and cook till it is soft and then add red chillies.

Remove from the flame and leave it to cool for some time.

Blend  cumin seed, Asafoetida, grated coconut, red chilli, tomato, curry leaves and salt and add it to the dosa batter along with chopped coriander leaves. Mix it well.

Heat a pan and pour one spoon of dosa batter and spread in a circular way, drizzle little oil on the sides. No need to cook on the other side.

When cooked remove and serve hot with chutney or sambar.