Spinach And Corn Idiyappam

Name: Spinach And Corn Idiyappam
Cuisine: Indian
Ingredients: 1 cup spinach pure made from blanched spinach; 1 cup rice flour; 1 tsp oil; to taste Salt; 1 cup sweet corn pure; 1/2 cup fresh cream; 1/4 cup coconut milk; To taste Salt; 1/2 tsp Black pepper; 1 onion sliced; 2-3 garlic cloves; 1 tbsp toasted peanut; 2 tsp butter for sauce; As needed Oil for frying

Neelam Agarwal @cook_19221359

Idiyappam is a simple and humble Breakfast dish. I had some corn and spinach in my refrigerator and my husband demanded for Idiyappam so thought of giving a twist to the authentic Idiyappam with spinach and corn..And everybody at home liked the new version of Idiyappam..
#quickbf

Neelam Agarwal @cook_19221359

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Ingredients

1 cupspinach pure made from blanched spinach
1 cuprice flour
1 tspoil
to tasteSalt
1 cupsweet corn pure
1/2 cupfresh cream
1/4 cupcoconut milk
To tasteSalt
1/2 tspBlack pepper
1onion sliced
2-3 garlic cloves
1 tbsptoasted peanut
2 tspbutter for sauce
As neededOil for frying

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Steps

1

Idiyappam: heat up spinach pure, add a bit of water if it is too thick. Add salt and oil to it. Pour this mixion the rice flour and mix well. Prepare a steamer. Put the Idiyappam mix in Idiyappam maker and pipe noodles on greased idly moulds and let then steam until cooked. On the same time pipe some noodles in ring shape on a butter paper and back that for 20 min at 180 degree C.
2

Sauce: heat up butter in a pan.
3

Add corn pure and cook for 3-4 min.
4

Then add coconut milk and cook till a boil.
5

Then add salt and Pepper.
6

Add cream and cook for 1 min.
7

Heat up another pan and fry sliced onion first and then chopped garlic separately.
8

Take a plate, place some fried onion, garlic and peanut. Then pour sauce. Then place steamed Idiyappam in the center. Place the baked Idiyappam as a ring and garnish.