Idiyappam Upma (String Hoppers - South Indian Snack)

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a special dish, Idiyappam Upma (String Hoppers - South Indian Snack). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook Idiyappam Upma (String Hoppers - South Indian Snack) using 13 ingredients and 3 steps. Here is how you cook that.

#healthyjunior -Idiyappam Upma (String Hoppers - South Indian Snack) This is a simple and a very easy snack item made with any left-over Idiyappam (Spring Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening snack along with coconut chutney or can be sent as a school box meal.

You can make your kids have some veggies in this way. They will not complain. These days they are easily available in supermarkets and are a great option when you have something to dish out in a ziffy for your kiddo.

Ingredients and spices that need to be Prepare to make Idiyappam Upma (String Hoppers - South Indian Snack):

1. 3 leftover idiyappam balls, shredded
2. 2 tbsp. oil
3. 1 tsp. mustard seeds
4. 1 green chilli, slit (opt)
5. 1 tsp. urad dal (split black gram)
6. 1 sprig curry leaves
7. 1 " ginger grated
8. 1 cup frozen mixed veggies
9. to taste salt
10. 1/2 tsp. turmeric powder (opt)
11. 2-3 tbsp. fried peanuts
12. 1 tbsp. curry leaves podi / any idli podi
13. coriander leaves to garnish

Instructions to make to make Idiyappam Upma (String Hoppers - South Indian Snack)

1. Heat oil in a non-stick pan and temper with mustard seeds and green chilies. After it stops spluttering, add the curry leaves, urad dal and ginger. Saute for a few seconds.
2. Now add the mixed veggies and continue to fry for a minute. Then add the shredded idiyappam, fried peanuts, salt and turmeric powder.
3. Saute on med. flame for 2-3 minutes. When done, sprinkle the curry leaves podi and serve, garnished with coriander leaves.

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