Make a checklist. Keep the necessary items nearby

Make a checklist. Keep the necessary items nearby

Follow the instructions on the package, take idiappams in a bowl. Cover it with boiling water. Soak as instructed few minutes, about 4 minutes. Do not over soak. It should be just soft. Drain the water. Keep aside

In hot oil in a frying pan over medium heat pop mustard seeds. let it splutter. Add asafetida, cumin. urad and chana -fry until aromatic, about 2 minutes. Stir in ginger, chilies, curry leaves, fry until aromatic. 3-4 mins. Add turmeric powder. Add grated coconut and stir, 2 minutes. stir in salt.

Add the fried coconut with the spices to the idiappam in the bowl. Mix together gently breaking the idappam. Aromatic, flavorful coconut idiappam is ready to taste. garnish with roasted cashews and cilantro. Let it rest for 30 minutes before serving. Serve with chips, papads, stir fried veggies. I served with papad and veggie chips. Enjoy

Tips follow the instructions on the package strictly. Seva should be crisp and soft, not mushy, After the coconut idiappam is ready, let it rest for 30-60 minutes for all the flavors and aroma get together