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 cup
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 simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs with masala.)
Delicate Semige with a tangy, aromatic Kerala Egg Roast – an energy-giving, quick-to-make meal!
This mangalorean dish is perfect for lunch. With 638.21 calories and 21.09g 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.
324cal
15gprotein
20gcarbs
21gfat
Ingredients
8 large Egg
4 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water (warm)
Instructions
1
Boil and Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2
Shallow-Fry the Eggs
Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3
Caramelize the Onions
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).
Sauté the onions on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; they should become soft, translucent, and then a deep golden brown. This slow caramelization is the secret to the dish's flavor and texture.
Add the ginger-garlic paste, slit green chillies, and the sprig of curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them with your spoon, until they turn soft and pulpy.
Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Add the remaining salt.
Stir continuously for 2-3 minutes until the spices are fragrant and you see oil starting to separate from the masala at the edges.
5
Simmer with Eggs
Pour in 1/2 cup of warm water and stir well, scraping the bottom of the pan to combine everything into a thick, luscious gravy. Bring to a gentle simmer.
Add the fried eggs back into the pan.
Gently toss the eggs to coat them thoroughly with the masala. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb all the wonderful flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Taste and adjust the salt if necessary.
Garnish with a few fresh curry leaves if desired. Let it rest for 5 minutes before serving.
Serve hot with traditional Kerala appam, idiyappam (string hoppers), parotta, or chapatis.
