Tomato sevai (Idiyappam)

Ingredients

• Par Boiled rice -1/4 kg 
• Green peas - 1/2 cup (optional) 
• Ginger - 1 inch (chopped) 
• Coconut - 1/2 cup (shredded) 
• Tomatoes - 3 medium size (chopped) 
• Green chillies - 7 (chopped) 
• Aniseeds coarsely powdered (optional)- 1 tsp 
• Curry leaves - 2 spring 
• Onions - 1 big (chopped) 
• Channa dal - 1 tsp 
• Oil - 2 Tbsp 
• Mustard & urad dal- 1 tsp 
• Coriander leaves - 3 tbsp (Chopped) 
• Salt for taste 

Method

• Soak rice for 2 hours and grind to a smooth batter by adding salt. 
• The consistency of the batter should be watery. 
• Prepare idlies of out this batter. 
• Press 2 idlies at a-time using the idiyapam instrument. 
• Now the idiyappam is ready. 
• Heat oil in the pan and add mustard, urad, channa dal, aniseeds, curry leaves, green chillies, ginger & onions one by one. 
• Add green peas, salt & saute well. 
• Now add the tomatoes & fry till it becomes mashy. 
• Add the idiyappam & mix well till it incorporates with the mixture. 
• Finally add coconut & coriander leaves. 
• Mix well & serve hot. 

Tips for the recipe - Press the idilies when it is hot or warm. It is difficult to press once it is cool. Take care while mixing the idiyapam that it should not get mashed. Cool down the idiyapam completely before mixing it to the tomato mixture. If the batter is watery then it is easy to press the idiyappam.