Egg Idiyappam

1. 1
   boil · ~5 min

   Boil the water for the idiyappam dough.

   Heat 2 cups water with 0.25 tsp salt until it comes to a gentle boil.

2. 2
   mix · ~7 min

   Make the idiyappam dough.

   1.Place the rice flour in a wide bowl.

   2.Pour in the hot salted water little by little.

   3.Mix with a spoon first, then bring it together into a soft, smooth dough.

   4.Cover the dough so it stays warm and does not dry out.

   TIPThe dough should be soft enough to press easily. If it feels dry, sprinkle in 1 to 2 tbsp hot water.
3. 3
   prep · ~3 min

   Grease the steaming plates and fill the press.

   Lightly grease the idiyappam plates with 1 tsp oil. Fill the idiyappam press with the warm dough.

4. 4
   steam · ~8 min

   Press and steam the idiyappam.

   1.Press the dough in thin circles onto the greased plates.

   2.Add 2 cups water to the steamer and bring it to a boil.

   3.Place the plates in the steamer.

   4.Steam until the strands are cooked and set.

   TIPDo not stack the strands too thick or the center can stay doughy.
5. 5
   rest · ~4 min

   Cool the idiyappam slightly.

   Let the steamed idiyappam sit for 3 to 4 minutes, then loosen and separate the strands gently.

6. 6
   prep · ~2 min

   Beat the eggs.

   Crack the eggs into a bowl and beat with the remaining 0.25 tsp salt, turmeric powder, and black pepper.

7. 7
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal and cook until lightly golden.

   4.Add curry leaves and let them sizzle for a few seconds.

   TIPKeep the heat medium so the urad dal turns golden, not dark brown.
8. 8
   saute · ~5 min

   Cook the onion mixture.

   1.Add onion, green chili, and ginger to the pan.

   2.Sauté until the onion turns soft and lightly golden.

   3.Stir well so the ginger loses its raw smell.
9. 9
   saute · ~3 min

   Scramble the eggs.

   Pour the beaten eggs into the pan and cook, stirring gently, until softly scrambled and just set.

   TIPStop cooking when the eggs are softly set. They will finish in the pan with the idiyappam.
10. 10
    mix · ~3 min

    Toss in the idiyappam.

    1.Add the loosened idiyappam strands to the pan.

    2.Toss gently to coat the strands with the egg mixture.

    3.Break up any clumps and mix until everything is evenly combined.
11. 11
    garnish

    Finish with coriander leaves.

12. 12
    serve

    Serve the Egg Idiyappam hot.

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