Govan Shevai Panna Gajjar- Vatano- Kadlo ghalnu (Seasoned Wheat Idiyappam with Carrot- Green Peas- Peanuts.

"Govan Shevai Panna Gajjar- Vatano- Kadlo ghalnu (Seasoned Wheat Idiyappam with Carrot- Green Peas- Peanuts" ... a small twist to our regular Govan Shevai Panna with addition of seasonal veggies ... makes the simple regular breakfast dish much more healthier ... Yummilicious .... 

** These are special sun dried wheat shevai/ idiyappam prepared and sold in the southern parts of India especially in Mangalore Stores. These can be stored for around 8-10 months in air tight containers and used as and when required.

** Here is my recipe for "Govan Shevai Panna Gajjar- Vatano- Kadlo ghalnu (Seasoned Wheat Idiyappam with Carrot- Green Peas- Peanuts" ... my style ...

** Soak about 250-300 gms of sun-dried govan shevai/ wheat idiyappam in normal or lukewarm water for at least 30- 40 minutes. Check and see if they are softened and when they turn soft enough (not soggy) add them into a fine strainer and leave aside for another 10-15 minutes for the water to drain off well. 

** Cook one medium sized peeled and cubed pieces of gajjar/ carrot  along with 1/2 cup of shelled vatano/ green peas in little bit of water and keep it ready aside. Do not overcook them ( I Microwaved them for 6 minutes). 

** Heat 2 tblsp of coconut oil (nariyal tel/ narlel tela) in thick bottomed kadai, when hot add an handful of groundnuts (kadlo/ shengdana/ peanuts) and fry on medium heat until lightly browned, remove and keep this aside on a plate. To the same oil add 1 tsp of urad dal (black gram dal) and fry til its lightly browned then add 1 tsp of mustard seeds (rai/ sasam), when it begins to splutter add 8-10 fresh curry leaves (kadipatta/ karbevu), 1/2 tsp of hing (asafoetida) powder, little bit of grated ginger (alle'/ adrak) and fry for a few seconds.  Add a 5-6 green chillies (tarni mirsanga/ hari mirchi) slit lengthwise and 1-2 dry red chillies (sukki mirsanga) cut into pieces. Fry all together for another 1-2 minutes only. Finally add the fried and kept aside ground nuts also to it.

** Add in the cooked and kept ready carrot and green peas along with salt (namak/ meeta) to taste and mix well. Now add half of the strained and kept shevai, mix well, then add the remaining shevai and further mix all together very well. Cover and cook on minimum heat to cook in its own steam. Keep checking in between and gently mixing the same so that it does not get burnt or get mashed up. When almost done garnish with finely chopped coriander leaves (kothambari pallo/ dhania) and a dash of freshly squeezed juice of half a lemon (limbiyo/ nimboo). Remove from heat and keep aside covered for 10 minutes for flavours to be well infused within the usli. 

** "Govan Shevai Panna Gajjar- Vatano- Kadlo ghalnu (Seasoned Wheat Idiyappam with Carrot- Green Peas- Peanuts"  is done and ready to be served. This is a healthier version of our normal govan shevai panna which I prepare often at home as it is healthier with additon of veggies. Tastes best served hot for breakfast or as a snack during evening tea especially when children come home hungry. Do try this variation the next time you want to prepare shevai panna, it tastes awesome and will be loved by all.