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A quick and delicious South Indian breakfast scramble! Soft rice noodles are tossed with fluffy scrambled eggs, onions, and aromatic spices. A wholesome and satisfying meal ready in under 20 minutes.
For 4 servings
Prepare the Idiyappam
Temper Spices and Sauté Aromatics
Cook Masala and Scramble Eggs
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A quick and delicious South Indian breakfast scramble! Soft rice noodles are tossed with fluffy scrambled eggs, onions, and aromatic spices. A wholesome and satisfying meal ready in under 20 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 282.65 calories per serving with 9.57g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Combine and Finish
Serve
Add 1/2 cup of finely chopped vegetables like carrots, peas, and bell peppers along with the onions for added nutrition and texture.
Add 1/2 teaspoon of fennel seeds (saunf) during tempering and 1 teaspoon of Chettinad masala powder along with the other spices for a more robust and aromatic flavor.
Add 1 cup of shredded, cooked chicken along with the idiyappam in the final step for a more protein-packed meal.
The eggs in this dish provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Idiyappam, made from rice flour, is a good source of complex carbohydrates that provide a steady release of energy, keeping you full and active for longer.
Spices like turmeric, along with onions and tomatoes, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, Egg Idiyappam is a relatively healthy and balanced meal. It provides a good mix of carbohydrates from the rice noodles for energy, high-quality protein from the eggs for muscle repair, and various vitamins and minerals from the vegetables and spices.
One serving of Egg Idiyappam (approximately 210g) contains around 300-350 calories, depending on the amount of oil used. It's a moderately caloric dish suitable for a main meal.
Absolutely! This recipe is a perfect way to use up leftover plain idiyappam. Just crumble the cold idiyappam and add it directly to the pan in the final step.
Egg Idiyappam is a complete meal on its own. However, you can serve it with a side of coconut chutney, a simple raita (yogurt dip), or a vegetable kurma for a more elaborate meal.
To make a vegan version, you can replace the eggs with crumbled firm tofu or paneer. Sauté the crumbled tofu with the masala until it's well-coated and slightly browned before adding the idiyappam.