### TranslatedIngredients: 300 grams Idiyappam - soaked in hot water,10 Shallots - halved,2 Fresh Red Chilli - adjust according to heat of the chillies,1/2 Carrot (Gajjar) - peeled and thinly sliced,1/4 Green Bell Pepper (Capsicum) - thinly sliced,1/4 Red Bell pepper (Capsicum) - or yellow,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,3 cloves Garlic - grated,1/2 inch Ginger - grated,2 teaspoons Sesame (Gingelly) Oil,Salt - to taste,Spring Onion Greens - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Chettinad ### Course: South Indian Breakfast ### Diet: Vegan ### TranslatedInstructions: To begin making the Chettinad Idiyappam Recipe, heat a pan with oil add the grated ginger and garlic .Stir well for 30 seconds on low flame and then add the shallots. Saute the onions till they turn transparent and then stir in the vegetables.Add chilli paste, salt  and fry them over low to medium flame till they are fork tender. Now add the cooked idiappam and toss them together over high heat for 1 to 2 minutes.Switch off and garnish with the greens of spring onion.Serve the Chettinad Idiyappam with coconut chutney or tomato chutney for a healthy wholesome breakfast.
