Egg Idiyappam Recipe - Rice Vermicelli Upma with Scrambled Eggs
The Egg Idiyappam Recipe is a wholesome breakfast made with rice string hoppers, scrambled eggs and spices. The rice noodles are easy to cook and digest as well making it a balanced meal for breakfast or even a tea time snack.
Ingredients
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300 grams Rice Vermicelli Noodles (Thin)
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3 Whole Eggs
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1 Onion
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finely chopped
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1 Carrot (Gajjar)
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finely chopped and steamed
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3 Green Chillies
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finely chopped
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5 Curry leaves
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chopped
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2 tablespoons Coriander (Dhania) Leaves
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finely chopped
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1/4 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1 teaspoon White Urad Dal (Split)
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Oil
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Salt
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to taste
Instructions
Step 1
To begin making the Egg Idiyappam Recipe, soak ready to cook Idiyappam (rice noodles) in hot water in a saucepan, for a 3-4 minutes, drain and keep aside (Do not soak for longer time, else it becomes too soft)In another bowl, whisk the eat eggs with a pinch of salt and black pepper
Step 2
Heat oil a pan, add the cumin seeds; when it begins to sizzle add in very finely chopped green chillies, curry leaves, chopped onions and saute till onion turns golden brown
Step 3
At this stage stir in the beaten eggs, steamed carrots, turmeric powder and allow it to cook for a minute or two until the eggs gets a scrambled texture
Step 4
Finally add the cooked Idiyappam, salt and mix lightly without breaking the Idiyappam
Step 5
Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast
Step 6
You can also Serve Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs) with Kerala Kadala Curry Recipe or Kerala Style Vegetable Stew Recipe with Coconut Milk