Idiyappam – Traditional South Indian breakfast prepared with simple ingredients – rice flour and water. Idiyappam cooked in two different ways with egg and lemon. Enjoy idiyappam with sugar and coconut or prepare Egg idiyappam and Lemon idiyappam for a scrumptious breakfast.
I have been away from blogging for the last few months as I had been occupied with work and personal life. I moved to a new project of automating manual tasks with RoBots and have been investing my time in acquiring the required skill set, learning and analyzing the tools available in the market. I have been involved in a proof of concept for a new project and finally, the project wrapped up last week. It has been approved and will be implemented according to the customer needs by the end of this year. It’s a great and rare opportunity a developer gets in the IT industry to learn a tool and build a project from scratch with the knowledge acquired. I was thrilled when I was presented with such an opportunity and invested my time & effort in it. Since work and learning have taken most of the day, I rarely cooked exotic dishes and very rarely, I had time enough to capture the dish through my lens. There are many unedited pictures of recipes in my hard drive. Now, the time has come to dust them off and post in my space. Hoping to be more regular in this space from here on.
Today’s recipe is one of my favorite breakfast and I order every single time this particular dish for my breakfast in every restaurant. And it is Idiyappam – string hoppers. What fascinates me more is how the recipe is prepared and how artistic it is – the delicate rice threads? I like idiyappam with coconut and sugar or with vegetable kurma which is how it is usually served in restaurants. But then, what I love most is the egg idiyappam which Amma prepares at home. Idiyappam sautéed with the scrambled eggs and spices is a perfect filling breakfast which will never fail you before your family. Amma prepares egg version for us whenever she prepares idiyappam for breakfast. That’s our favorite and my brothers loved it to bits. Since Amma never eats eggs, she prepares idiyappam with lemon and spices for her and my grandma. Here, I am presenting two variations of idiyappam prepared by my Amma. This will definitely be a different variation from your usual breakfast and you will thank me later.
Ingredients
Idiyappam
- 2 cups Rice Flour
- Water, as required
- Salt, as required
Egg Idiyappam
- 3 Eggs
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Urad Dal
- ¼ teaspoon freshly grounded Pepper powder
- A Handful of curry leaves
- 1 big Onion, chopped finely
- 3 Green Chilies, chopped finely
- Salt, as required
Lemon Idiyappam
- 1 tablespoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Urad Dal
- ¼ teaspoon Channa dal
- 3 Green Chilies slit into halves
- ¼ teaspoon Turmeric Powder
- Juice of ½ Lemon
- Salt, as required
- Handful of Curry Leaves
Method:
Idiyappam:
- Sieve the rice flour in a bowl
- In a pan, bring 2 – 3 cups of water to boil
- Combine rice flour with salt
- Add warm water little by little to the flour, mix and combine them to form a dough
- Place the dough in the idiyappam press, use the filter with small hole and press them on the greased Idli plates in round fashion
- Steam the idiyappam for about 5 minutes
- Now the idiyappam is ready. You can serve the idiyappam just like that with sugar and grated coconut
Egg Idiyappam
- Heat oil in a kadai over medium flame
- Once the oil is hot, add mustard seeds, urad dal and curry leaves; allow it to crackle
- Add chopped onions and green chilies to the Kadai
- Saute until the onions become transparent
- Meanwhile, separate the idiyappam roughly and keep them aside in a plate
- Now, crack the eggs to the kadai
- Sprinkle salt and pepper powder
- Cook until the eggs are cooked completely. Ensure to stir them often
- It should resemble scrambled eggs
- Add the idiyappam to the scrambled eggs and combine them well
- Cook for about a minute or two
- Serve warm
Lemon Idiyappam
- Heat oil in a kadai over medium flame
- Once the oil is hot, add mustard seeds, urad dal, channa dal and curry leaves; allow it to crackle
- Add green chilies and turmeric powder; sprinkle required amount of salt
- Saute until the dals turn golden in color
- Meanwhile, separate the idiyappam roughly and keep them aside in a plate
- Now, add the idiyappam to the kadai and combine them well
- Finally, squeeze lemon on top of the idiyappam and serve warmly
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
