Wash and strain the Rice and Poha separately and Soak Rice for 6 to 8 hours. Grind soaked rice and Poha by adding required water separately to be smooth paste making thick consistency. Heat the pan add ground mixture both rice and Poha mixture add 1/2 tsp salt, 1 tsp oil stir continuously Cook properly to get thick dough. Allow to cool make handful of ball arrange it into plate and steam for 15 minutes.

Place the dough into Idiyappam maker press and rotate the handle to get long thin Idiyappam, gently transfer the Idiyappam to mixing bowl and allow to cool and separates in two parts.

Heat the pan add Oil add mustard seeds, Urad Dal chana dal, turmeric powder,Cashew nuts, chopped green Chillies, green Peas, saute add grated coconut, salt, Coriander leaves, lemon juice and mix well.Add one part of the plain Idiyappam gently mix well and transfer to serving plate.

Heat the pan add poppy seeds, almonds for dry roast transfer to mixie jar add, grated coconut, jaggery powder, cardamom powder grind smooth paste transfer to pan add milk boil for 5 minutes transfer to serving bowl. Serve with plain Idiyappam.