Idiyappam/Sevai with veg Stew

All south indian families in India make sevai/idiyappam at home but the process is difficult, messy and cumbersome... It always required 2 people... so as long as my MIL was with me, we attempted making this...after that we ate it either at restaurants or at mom's place in India. Kids  look forward to these yearly trips to India esp for the different n scrumptious food they get to eat at grandma's.... But this weekend, armed with the basic omapodi press (bhujia press), I attempted making it at home... I took mom's recipe, halved it..... and  proud to say that it came out well...!!! 
I made veg stew to go with it.


 Really guys these rice noodles just melt in your mouth.....no leftovers too!!
This dish is served with coconut chutney, any sambar variety, mor kozambu(kadi) or stew... whatever the family likes... 


For the sevai/idiyappam I used
1 glass boiled rice soaked in water overnight
2 spoons oil (I used gingily/seseame oil..any oil's ok)
for garnish...some oil, mustard seeds, urud dal, chana dal and freshly grated coconut


For Stew...
2 potatos, 
1 carrot (optional:  beans, cauliflower, peas)    
3 green chillies, 
big piece of ginger (cut in big flat chunks)
curry leaves
salt
100 ml coconut milk 
1 tspoon of coconut oil


Sevai
1.Grind the soaked rice till very smooth.
2.For cooking..In a non stick kadai/dish add 2 spoons of oil and pour the rice batter, add salt and keep the stove at medium. Keep stirring the mix till it becomes one big soft lump, switch the gas off Don't let it become very solid, will become difficult to squeeze through the press.
3. Put big spoonfulls into the press and squeeze the sevai out. repeat till all the batter is over.
4. steam the squeezed sevai for 10-12 min.
5. for tadka/garnish, in a spoonful of oil kept on stove add mustard seeds, urud dal and chana dal, when imustard starts to spurt, swich it off and garnish. Add tadka and tablespoonful of fresh coconut to each serving.


For Stew..
Cook all the vegetables with 1/2-3/4 glass of excess water (in a cooker as thats convenient) with salt added. 
Once done turn off the gas and add coconut milk, mix well and stir in the coconut oil....garnish with more curry leaves...


I make so much dosa n idli for b/fast at home that this dish was a welcome change and also not very difficult to make...try it out...and do write....:)