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A delicious South Indian street food classic! Soft, shredded rice noodles (idiyappam) are stir-fried with scrambled eggs, onions, tomatoes, and aromatic spices. A quick and flavorful meal.
For 4 servings
Prepare the Idiyappam: Gently separate and shred the idiyappam with your fingers into small, bite-sized pieces. If using refrigerated idiyappam, steam them for 2-3 minutes to soften before shredding. Set aside.
Temper and Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and urad dal. Once the mustard seeds begin to splutter (about 30 seconds), add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant. Add the finely chopped onions and cook for 4-5 minutes until they become soft and translucent. Stir in the ginger-garlic paste and cook for one minute until its raw aroma disappears.
Cook the Masala: Add the chopped tomatoes to the pan and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook the spices for 2 minutes until the oil starts to separate from the masala.
Scramble the Eggs: Push the onion-tomato masala to one side of the pan to create space. Crack the 4 eggs into the empty space. Let them set for about 30 seconds, then gently scramble them. Cook until the eggs are about 80% done, then mix them thoroughly with the masala on the other side of the pan.
Combine and Finish: Add the shredded idiyappam to the pan. Gently toss everything together, ensuring the masala and egg mixture coats the idiyappam evenly. Cook for 2-3 minutes, allowing the flavors to meld together. Garnish with freshly chopped coriander leaves.
Serve: Serve the Egg Kothu Idiyappam immediately while it's hot and fresh.
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A delicious South Indian street food classic! Soft, shredded rice noodles (idiyappam) are stir-fried with scrambled eggs, onions, tomatoes, and aromatic spices. A quick and flavorful meal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 328.69 calories per serving with 10.61g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
For a vegetarian version, omit the eggs and add 1 cup of finely chopped mixed vegetables like carrots, beans, and peas along with the onions.
Add 1 cup of shredded, cooked chicken along with the shredded idiyappam for a heartier, non-vegetarian meal.
For a richer flavor, add 1/4 cup of coconut milk at the very end and mix gently before garnishing and serving.
Add 1 teaspoon of Chettinad masala powder along with the other spice powders for a more robust and aromatic flavor profile.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the rice noodles (idiyappam) provide a quick and sustained source of energy to fuel your day.
Onions, tomatoes, and spices like turmeric contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
A single serving of Egg Kothu Idiyappam contains approximately 450-500 calories. This is an estimate and can vary based on the size of the idiyappam, amount of oil used, and other factors.
Yes, it can be a balanced meal. It provides carbohydrates for energy from the idiyappam and high-quality protein from the eggs. To make it healthier, you can reduce the amount of oil and increase the quantity of vegetables.
Absolutely! This dish is a fantastic way to use leftover idiyappam. If they are hard from being refrigerated, simply steam them for a few minutes or sprinkle some water and microwave for 30-60 seconds to soften them before shredding.
Egg Kothu Idiyappam is a complete meal on its own. However, it pairs wonderfully with a side of simple onion raita (yogurt dip) or a fresh cucumber salad to provide a cooling contrast.
To make a vegan version, omit the eggs and substitute them with crumbled firm tofu or a cup of mixed vegetables. Sauté the tofu or vegetables with the masala before adding the idiyappam.