Moong Sprouts Idiyappam Recipe – Authentic South Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Moong Sprouts Idiyappam Recipe – Authentic South Indian Breakfast Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious and satisfying breakfast that isn’t the same old thing. I stumbled upon this Moong Sprouts Idiyappam a few years ago, and it’s been a regular in my kitchen ever since. It’s a fantastic way to sneak in some extra protein and veggies, and honestly, the flavors are just incredible. It’s a little bit of work, but trust me – it’s so worth it!

Why You’ll Love This Recipe

This recipe is a delightful twist on the classic South Indian idiyappam. The addition of protein-packed moong sprouts makes it a wonderfully wholesome and filling meal. It’s a fantastic way to start your day, and it’s packed with flavour! Plus, it’s a great way to use up those sprouts you’ve been meaning to get around to.

Ingredients

Here’s what you’ll need to make this delicious Moong Sprouts Idiyappam:

• 2 cups Idiyappam (string hoppers)
• 1 Onion, chopped
• 1 large Tomato, chopped
• 1 Garlic (chopped)
• 1 Green chilli, slit
• 2 tablespoon Moong sprouts
• 1 teaspoon Kashmiri Red chilli powder
• ?? teaspoon Kitchen king masala
• ?? teaspoon Turmeric powder
• 8 Mint leaves, chopped
• 1 tablespoon Coriander leaves (chopped)
• Salt to taste
• 1 teaspoon Ghee
• 1 tablespoon Oil
• ?? teaspoon Mustard seed
• 1 teaspoon Urad dal
• ?? teaspoon Fennel seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Moong Sprouts: These are the star of the show! They add a lovely texture and a boost of protein. You can easily sprout moong beans at home, or you can find them pre-sprouted at most Indian grocery stores.
• Idiyappam: You can either make idiyappam from scratch (steaming the sevai) or use the ready-to-eat options available in stores. Both work beautifully! If steaming, ensure they are soft and fluffy.
• Kitchen King Masala: This is a popular spice blend in South India. It adds a unique flavour profile to the dish. You can find it at most Indian grocery stores, or online. If you can’t find it, a mix of coriander powder, cumin powder, and a pinch of garam masala can work as a substitute.
• Spice Levels: South Indian cuisine can vary quite a bit in terms of spice. Feel free to adjust the amount of green chilli and red chilli powder to your liking. My family prefers a milder flavour, so I usually go easy on the chilli powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your idiyappam according to your preferred method. If you’re steaming, make sure they’re nice and fluffy. If you’re using ready-to-eat ones, just set them aside.
2. Heat the oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Add the urad dal and fennel seeds, and sauté for about 30 seconds until they turn golden brown.
4. Throw in the curry leaves and let them sizzle for a few seconds. The aroma is amazing, right?
5. Now, add the chopped garlic and green chilli. Sauté until fragrant, about a minute.
6. Add the chopped onions and fry until they become translucent.
7. Next, add the chopped tomatoes, salt, turmeric powder, red chilli powder, and kitchen king masala. Mix well and cook until the tomatoes soften and become mushy – about 5-7 minutes.
8. Add the moong sprouts and stir well to combine. Cook for another 2-3 minutes.
9. Finally, add the cooked idiyappam to the kadai. Gently mix everything together, making sure the idiyappam is well coated with the masala. Drizzle with ghee and mix gently.
10. Serve hot!

Expert Tips

• Don’t overcook the moong sprouts – you want them to retain a little bit of crunch.
• If the masala seems too dry, you can add a splash of water.
• Gently break up the idiyappam as you mix it with the masala. You don’t want it to become a paste.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil for a completely vegan version.
• Gluten-Free: Idiyappam is naturally gluten-free (check the packaging to be sure!), so this recipe is perfect for those avoiding gluten.
• Spice Level Adjustments: My friend, Priya, loves things spicy. She adds an extra green chilli and a pinch of cayenne pepper. Feel free to experiment!
• Breakfast/Brunch Adaptations: I sometimes add a fried egg on top for an extra protein boost – it’s amazing!

Serving Suggestions

This Moong Sprouts Idiyappam is fantastic on its own, but it’s even better with a side of coconut chutney. A simple sambar also complements it beautifully. A cup of hot filter coffee is the perfect accompaniment!

Storage Instructions

This dish is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

1. What is the best way to steam Idiyappam for the perfect texture?

Steaming is key! Use a good quality idiyappam steamer and steam for about 8-10 minutes, or until the idiyappam is cooked through and fluffy.

2. Can I use other types of sprouts instead of Moong sprouts?

Absolutely! You can use other sprouts like chana sprouts or moth sprouts. Just keep in mind that the flavour will be slightly different.

3. What is Kitchen King Masala and where can I find it?

Kitchen King Masala is a South Indian spice blend. You can find it at most Indian grocery stores or online retailers.

4. How can I adjust the spice level of this dish?

Easily! Reduce the amount of green chilli and red chilli powder for a milder flavour, or add more for a spicier kick.

5. Can this be made ahead of time? If so, how?

You can prepare the masala base (up to step 8) ahead of time and store it in the refrigerator. Then, when you’re ready to eat, simply add the idiyappam and moong sprouts and heat through.