Delicate, steamed rice noodles from South India, perfect for a light breakfast or dinner. This traditional dish, also known as Idiyappam, pairs wonderfully with sweet coconut milk or a savory vegetable stew.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
314cal
6gprotein
60gcarbs
6g
Ingredients
2 cup Rice Flour (Use a fine, store-bought variety, often labeled for idiyappam)
2.5 cup Water (For making the dough)
1 tsp Salt
1 tbsp Coconut Oil (For the dough and greasing)
Instructions
1
Prepare Steamer and Boil Water
Lightly grease your idli plates or steamer trays with a few drops of coconut oil and set them aside.
In a heavy-bottomed pan, bring 2.5 cups of water to a vigorous, rolling boil over medium-high heat. Add the salt and 1 tablespoon of coconut oil to the boiling water.
2
Make the Rice Flour Dough
Reduce the heat to the lowest setting. Gradually add the rice flour to the boiling water, stirring continuously and quickly with a wooden spoon or spatula to prevent lumps.
Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
A classic Indian condiment, this homemade lemon pickle (nimbu ka achar) is a tantalizing blend of tangy, spicy, and savory flavors. Made with fresh lemons, aromatic spices, and mustard oil, it is traditionally matured in the sun to develop a deep, complex taste and soft texture. It's the perfect accompaniment to dal, rice, parathas, and curd rice.
Light semige with aromatic, perfectly spiced egg masala fry & tangy pickle. A protein-packed comfort!
This udupi dish is perfect for dinner. With 638.8000000000001 calories and 20.479999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
Continue mixing for 1-2 minutes until the flour absorbs all the water and comes together to form a single, thick mass.
Turn off the heat, cover the pan with a tight-fitting lid, and let the dough rest and steam in its own heat for 5-7 minutes. This step is crucial for a soft texture.
3
Knead the Dough
Transfer the warm dough to a large bowl or a clean work surface. Be careful as it will be very hot.
Once the dough is cool enough to handle, grease your hands with a little oil and knead it for 3-5 minutes until it becomes smooth, soft, and pliable, with no cracks.
Divide the smooth dough into 3-4 equal cylindrical portions that will fit into your semige press (also known as a sev or idiyappam maker).
4
Press and Steam the Noodles
Fill the semige press with one portion of the dough. Use the disc with the finest holes for delicate noodles.
Press the dough out in a circular motion onto the greased idli plates, forming a small, even nest of noodles. Do not make the layers too thick.
Place the plates in a steamer that has 1-2 inches of boiling water at the bottom.
Cover the steamer and steam on medium-high heat for 10-12 minutes. The cooked semige will look glossy and will not be sticky to the touch.
5
Serve
Carefully remove the plates from the steamer and let them rest for 1-2 minutes before handling.
Gently scoop the semige from the plates and fluff the noodles with a fork or your fingers.
Serve immediately while hot with accompaniments like sweetened coconut milk, vegetable kurma, or a spicy chutney.
283cal
14gprotein
11gcarbs
21gfat
Ingredients
8 large Eggs
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
1 kg Lemons (Thin-skinned lemons (like Kagzi Nimbu) are ideal)
200 g Rock Salt (Use non-iodized salt for best results)
1 cup Mustard Oil
3 tbsp Mustard Seeds
2 tbsp Fenugreek Seeds
3 tbsp Kashmiri Red Chili Powder (Adjust to your preferred spice level)
1 tbsp Turmeric Powder
1 tsp Asafoetida
1 tbsp Carom Seeds
1 tbsp Black Salt
Instructions
1
Prepare the Lemons: Wash the lemons thoroughly. Wipe each lemon completely dry with a clean kitchen towel. Ensure the lemons, cutting board, knife, and your hands are perfectly dry to prevent spoilage. Cut each lemon into 8 bite-sized pieces, removing all seeds as they can make the pickle bitter. Place the cut lemon pieces into a large, dry glass or ceramic bowl.
2
Initial Curing with Salt: Add the rock salt and turmeric powder to the lemon pieces. Use a clean, dry spoon to mix thoroughly until every piece is evenly coated. Cover the bowl with a muslin cloth or a loose-fitting lid (do not seal it). Let it sit at room temperature for 4-5 days, shaking the bowl gently once or twice daily. During this time, the lemons will release their juices and the peels will start to soften.
3
Prepare the Spice Mix: In a dry pan over low heat, lightly roast the mustard seeds for 1-2 minutes until they become fragrant and start to pop. Transfer to a plate. In the same pan, roast the fenugreek seeds for about 1 minute until they darken slightly and release their aroma, being careful not to burn them. Let both spices cool completely for about 15-20 minutes. Once cooled, grind them together into a coarse powder using a spice grinder.
4
Combine with Spices: After the 4-5 day curing period, add the freshly ground mustard-fenugreek powder, Kashmiri red chili powder, asafoetida, carom seeds, and black salt to the bowl of cured lemons. Mix everything extremely well to ensure the spices are evenly distributed.
5
Temper the Oil: Heat the mustard oil in a small pan over medium-high heat until it reaches its smoking point (you'll see faint wisps of smoke). This process removes the oil's raw pungency. Immediately turn off the heat and allow the oil to cool down completely to room temperature, which can take 30-40 minutes.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
6
Final Mixing and Sunning: Pour the completely cooled mustard oil over the lemon and spice mixture. Stir thoroughly with a clean, dry spoon. Carefully transfer the pickle into a sterilized, completely dry glass jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 2 to 3 weeks. Shake the jar well every day to mix the contents and ensure even maturing.
7
Check for Readiness and Store: After 2-3 weeks, check the pickle. The lemon peels should be soft, tender, and somewhat translucent. Once ready, you can replace the cloth with an airtight lid. Store the pickle in a cool, dry place. It has a shelf life of over a year, and its flavor will continue to deepen and improve over time.
