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Masala tomato idiyappam, winning recipe by Sanjana Yugan

Masala tomato idiyappam, winning recipe by Sanjana Yugan

Masala tomato idiyappam made healthy with sprouts and flavorful with the spices that will fill your home with aroma.
Masala tomato idiyappam is the first prize winning recipe in the Zak Salaam India ‘Suvai’s Little Star Chef at Singapore expo last weekend, where I was one of the judges for the cooking competition. Our criteria for the judgement was very simple mainly with taste of the food, effective usage of the Suvai foods product along with other few things. There were more than 15 kids interested to participate in the competition. We had to restrict the entries because of space and time concern. I was awestruck by all the kid’s enthusiasm in participating in the competition as well as their interest in cooking.
Such competitions bring out the talent and boosts confidence in the kids in their age group. Initially when we discussed about organising this competition, I was very confident that there will be overwhelming response as I know parents will definitely encourage their children in holidays to participate in the competition like these. As I expected, the response was really good.
The entries were a mixture of creative, healthy as well as innovative recipes. Most of the kids presented the dish so well and concentrated in cleanliness and healthy ingredients too. 
As I said earlier, priority should be given to Taste, as it is ‘Suvai’ foods 🙂🙂
So this masala tomato idiyappam by Sanjana Yugan was really tasting spot on. To add on, it was healthy with sprouts, flavourful too. Thank you Sanjana and her mom Mahalakshmi for this wonderful recipe! I tried and it came out exactly how it was tasting the other day at the competition. I kept the recipe same but there might be very very slight difference in the method though.

Sanjana Yugan's masala tomato idiyappam

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 mins + 1 hr resting timeCook time: 20 mins Serves: 3  | Author:

Click here for cup measurements

Masala tomato idiyappam made healthy with sprouts and flavorful with the spices that will fill your home with aroma.
Masala tomato idiyappam recipe

Ingredients

Idiyappam – 2 cups
Onion – 1
Tomato – 1, large
Garlic – 1, chopped
Green chilli – 1 chopped
Moong sprouts – 2 tbsp
Kashmiri Red chilli powder – 1 tsp
Kitchen king masala – 1/2 tsp
Turmeric – 1/4 tsp
Mint leaves – 8
Coriander leaves, chopped – 1 tbsp
Salt -1 tsp
Ghee – 1 tsp
To temper
Oil – 1 tbsp
Mustard seed – 1/2 tsp
Urad dal- 1 tsp
Fennel – 1/2 tsp
Curry leaves -1 sprig

Method:

  1. Prepare idiyappam as per your way. Refer notes for details.
  2. Heat a kadai with oil and temper with mustard, urad dal, fennel seeds. Add chopped garlic, green chilli and finely chopped mint, coriander leaves.
  3. Add chopped onions, fry until transparent. Add chopped tomatoes and salt along with kitchen king masala, turmeric and red chilli powder.
  4. Cook until the tomatoes and masala turns mushy. Add sprouts, cooked idiyappam.
  5. Mix well and drizzle little ghee before switching off the flame.

Notes

  • Refer this post to prepare plain idiyappam.
  • You can use suvai foods ready to eat idiyappam if in singapore (3 pieces)
  • I used concord sevai. I soaked in hot water for 2 mins, drained the water completely and steamed for 4 minutes before using in the recipe.
  • Kashmiri red chilli powder is less spicy and gives more bright red colour to the dish. So if you use regular chilli powder, reduce the amount according to your spice level.
  • Fennel and kitchen king masala along with mint and coriander leaves adds great flavour.
  • To sprout green moon, soak 1 – 2 tbsp of green moong overnight, next day drain the water and keep inside a hot pack. next day it would have sprouted well to use in the recipe. 

Step by step pictures:

  1. Prepare idiyappam as per your way. Refer notes for details. Heat a kadai with oil and temper with mustard, urad dal, fennel seeds. Add chopped garlic, green chilli and finely chopped mint, coriander leaves.
  2. Add chopped onions, fry until transparent. Add chopped tomatoes and salt along with kitchen king masala, turmeric and red chilli powder.
  3. Cook until the tomatoes and masala turns mushy. Add sprouts.
  4. Add cooked idiyappam. Mix well and drizzle little ghee before switching off the flame.

Serve as such or with coconut chutney.

masala tomato idiyappam





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