Keralan Indian · India

Fenugreek and Cumin Idiyappam with Wheat and Coconut

Name: Fenugreek and Cumin Idiyappam with Wheat and Coconut
Total time: 32 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1 cup wheat flour; 1/2 cup grated coconut; 1/4 cup sugar; 1/2 tsp salt; 1 cup water; 2 tbsp ghee; 1/2 tsp ground fenugreek; 1/2 tsp ground cumin

Introduces a nutty, earthy flavor with a subtle bitterness.

32 minutes4 servings

Method

Mix fenugreek and cumin into the batter before cooking.
In a bowl, mix wheat flour, grated coconut, sugar, and salt.
Gradually add water while stirring to make a smooth batter.
Heat a idiyappam pan and pour a small amount of batter.
Cook until golden brown, then flip and cook the other side.
Repeat until all batter is used, adding ghee as needed.

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