Lemon kambu idiyappam | Lemon pearl millet string hoppers | Lemon bajra sevai

Cuisine Style: TamilNadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

Ingredients

• Kambu maavu [Pearl millet flour, bajra flour] – ½ cup
• Water as needed
• Salt to taste
• Gingelly oil – 1 tbsp
• Lemon juice – 1 ½ tbsp
• Cashew nuts – 6
• Onion – 1 [sliced]
• Green chilli – 1
• Ginger -1 tbsp [chopped]
• Curry leaves – 1 spring
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Asafetida a pinch
• Oil – 1 tbsp

Preparation Method

• In a bowl add pearl millet flour, salt, & water mix well & make batter without lumps.[dosa batter consistency].
• Heat idli cooker with water then grease idli plates with gingelly oil.
• Pour pearl millet batter in idli plates, cover & steam it for 10 minutes.
• Then de-mould idlis using spoon and transfer to a plate.
• In an idiyappam kuzhal fill the idlis then just press or squeeze.
• Once it’s ready, transfer to a plate & keep it aside.
• Heat oil in a pan add mustard seeds & let it splutter. Then add Bengal gram, urad dal & cashew nuts.
• Add asafetida, & onion sauté till soft. Then add ginger, green chilli & curry leaves saute.
• Then add turmeric powder mix well.
• Add kambu/ Bajra idiyappam & salt mix well.
• Then add lemon juice mix well & cut off heat & serve hot with pickle or chutney.

Lemon bajra sevai