Egg Idiyappam

Name: Egg Idiyappam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup rice flour (roasted if needed); 2 cup water (for dough); 0.5 tsp salt; 2 tbsp oil; 4 pcs egg; 1 pcs onion (medium, finely sliced); 2 pcs green chili (finely chopped); 1 tsp ginger (finely chopped); 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

Soft string hoppers tossed with lightly spiced scrambled eggs, onion, and curry leaves make a quick South Indian tiffin that feels comforting without being heavy. It is simple, savory, and great for breakfast or a light dinner.

PREP

15m

COOK

20m

SERVES

1 KATORI

434 cal

SERVINGS

METHOD · 12 STEPS

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.
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.
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.
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.
rest · ~4 min
Cool the idiyappam slightly.
Let the steamed idiyappam sit for 3 to 4 minutes, then loosen and separate the strands gently.
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.
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.
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.
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.
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.
garnish
Finish with coriander leaves.
serve
Serve the Egg Idiyappam hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the dough while still warm; cooled dough becomes harder to extrude smoothly.
2
If the dough cracks in the press, knead in a spoon or two of hot water.
3
Steam the idiyappam in thin nests so the center strands cook through evenly.
4
Rest the steamed idiyappam a few minutes before loosening, or the strands may tear.
5
Cook the onions until just lightly golden for sweetness without making the dish heavy.
6
Keep the eggs softly scrambled before adding the idiyappam so they stay tender after tossing.
7
Separate any clumps of strands with your fingers before adding to the pan for even mixing.