Idiyappam is a delicate South Indian steamed rice noodle dish made by pressing rice flour dough into spirals and steaming them. It’s served with a flavorful egg curry made from a masala base of onions, tomatoes, and spices, enriched with creamy coconut milk. The boiled eggs soak up the curry’s spices, adding to its taste. The softness of idiyappam complements the richness of the curry, making it a wholesome meal. This dish is simple to make yet offers a delightful culinary experience. Perfect for a hearty breakfast or dinner.
For Idiyappam
Ingredients
- 2 cups rice flour (fine quality)
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon oil or ghee
Instructions
- Prepare the Dough
- Boil water in a pan with salt and oil.
- Gradually add rice flour, stirring continuously to avoid lumps.
- Remove from heat and knead the mixture into a soft, smooth dough when cool enough to handle.
- Shape the Idiyappam
- Fill the dough into an idiyappam press or a sev maker with a fine-holed plate.
- Press the dough into spirals onto greased idli plates or banana leaves.
- Steam the Idiyappam
- Steam the shaped idiyappam in an idli cooker or steamer for 8–10 minutes until cooked through.
- Serve warm with egg curry.
For Egg Curry
Ingredients
- 4 boiled eggs (peeled)
- 2 onions (finely chopped)
- 2 tomatoes (pureed)
- 2 green chilies (slit)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 2 tablespoons oil
- Fresh coriander for garnish
- Salt to taste
Instructions
- Prepare the Base
- Heat oil in a pan, add mustard seeds, and let them splutter. Add cumin seeds, curry leaves, and green chilies.
- Sauté onions until golden brown. Add ginger-garlic paste and sauté until aromatic.
- Cook the Masala
- Add turmeric, red chili powder, coriander powder, and garam masala to the onions. Mix well.
- Add pureed tomatoes and cook until the oil separates from the masala.
- Add Coconut Milk and Eggs
- Pour in the coconut milk and adjust the consistency with water if needed.
- Season with salt and bring the curry to a simmer.
- Add Boiled Eggs
- Make small slits in the boiled eggs and add them to the curry.
- Simmer for 5–7 minutes, allowing the eggs to absorb the flavors.
- Finish and Garnish
- Garnish the curry with fresh coriander leaves. Serve hot alongside steamed idiyappam.
Tips for Best Results
- Use fresh rice flour for softer idiyappam.
- Ensure the egg curry has a balanced flavor of spice, coconut, and tanginess from the tomatoes.
- Serve immediately for the best texture and taste.
Enjoy this comforting combination of soft idiyappam and rich, aromatic egg curry.
