Idiyappam with Egg Masala
- Idiyappam 30 minutes
- Egg Masala: 30 minutes
- 1 Cup rice flour
- 1¼ Cup water
- Salt to taste
- 1 Tsp coconut oil
For Egg Masala:
- 3 Eggs boiled and cut into half
- 1 Sprig curry leaves
- 2 Medium sized onions finely chopped
- 2 Tomatoes finely chopped
- 1 Tbsp ginger garlic paste
- 1/4 Tsp turmeric powder
- 1 Tbsp garam masala
- 1/2 Tsp coriander powder
- 1/2 Tsp turmeric powder
- 1 Tbsp chilli powder
- 1/4 Black pepper powder
- ½ Cup water
- 3 Tbsp of coconut oil
- 1/4 Bunch of coriander leaves
- Salt to taste
Step by Step Instructions
Instructions for Idiyappam:
- You will have to start boiling the water in a deep kadai by adding salt and oil.
- When the water is boiled, reduce the flame and add the rice flour stir well to prevent lumps.
- Mix continuously till the dough is formed.
- If you want soft idiyappam, it is important to allow the water to come to a boil before adding the rice flour, warm water is not just enough, it has to be boiling water.
- Don’t let dough cool completely
- Now turn off the flame, cover and rest for 5 minutes.
- Moving forward with wet hands, knead and combine the dough together.
- Before steaming the idiyappam, grease the idli maker.
- Now take the noodle maker, make a round shape of dough and fill it inside the noodle maker and close the lid.
- (slightly grease the noodle maker with oil to avoid sticking)
- Press in circular motion onto the greased idli steamer moulds.
- Garnish with grated coconut.
- Steam it for 5 to 10 minutes on medium heat.
- Finally, serve idiyappam with chicken stew, vegetable korma, egg masala etc
Instructions for Egg Masala curry:
- Firstly heat oil in a Kadai on medium add curry leaves allow them to spluttler, then add chopped onions, cook onions until they turn golden brown and tender.
- When onions the onions are cooked add the chopped tomato, ginger garlic paste and cook until soft, now add garam masala, pepper, chilli, coriander and turmeric powders and saute till you get a roasted aroma of all the ingredients.
- Now add water and bring the mixture to a boil. When the gravy starts bubbling, add the boiled eggs.
- Cover the pan and simmer the egg roast for 10 to 15 minutes or until the gravy turns thick. Turn off the heat, add in the chopped coriander leaves and give the mixture a gentle stir so the eggs do not crumble.
- Serve the Kerala Style Egg Roast Curry with rotis, appam, steamed rice.