Idiyappam – 2 cups (Instant Idiyappam available in major stores)
Black Pepper Powder – 1 tsp
Cumin Powder – 1 tsp
Ghee – 4 tsp
Asafoetida Powder – a pinch
Curry Leaves – few, chopped
Gingelly Oil – 1 tsp
Salt as per taste
1. Heat ghee in a pan.
2. Add pepper powder, cumin powder, asafoetida powder and stir-fry for 30 seconds.
3. Add the idiyappam and mix well. Cook for 2 minutes.
4. Garnish with curry leaves.
Note: image is for illustration purposes only and not that of the actual recipe.
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