Idiyappam and Egg Roast

Most Keralites swear that the Idiappam and Egg Roast combination can go up against any breakfast cuisine from anywhere else on the planet. The steamed Idiappam, famous for its delicate texture, and the delicious broth of the traditionally cooked egg roast, take one’s taste buds on a wild ride that one must not miss at any cost. Below we provide the authentic recipe for this famous combination, taken directly from households across Kerala.

Ingredients for Idiappam
Rice flour – 2 cups
Salt – 1 tsp.
Coconut (grated) – 1 cup
Oil

Method of Preparation –Idiappam
Take a vessel, pour some water and heat it. To this, add salt, followed by oil. Pour hot water to the rice flour. Knead well to get smooth dough. After heating water in an Idiappam maker, fill the Idiappam squeezer (sevanazhi) with the rice dough. Now put small quantities of grated coconut on the concave surfaces of the Idiappam pan and squeeze down the dough on top of that. Steam well.

Smooth Idiappams are now ready to be served.

Ingredients for Egg Roast
Hard-boiled egg – 4
Onion (sliced) – 2 cups
Green chilly (sliced) – 5 no.
Tomato (sliced) – 2 no.
Red chilly powder – 1 tsp.
Coriander powder – 1 tsp.
Turmeric powder – ½ tsp.
Garam masala – 1 tsp.
Ginger-Garlic paste – 1 tsp.
Curry leaves
Coriander leaves
Salt
Oil
Mustard seeds

Method of Preparation - Egg Roast
Heat three teaspoons of coconut oil and add mustard seeds. To this, add curry leaves and ginger-garlic paste. Stir a bit. Now add big onions. Sauté till the onions turn brown. Add green chillies. Stir again. Add coriander powder, chilli powder, turmeric powder and garam masala. Stir well. Add some water and stir again. You may now add salt and the sliced tomatoes. Cook for three minutes. When it boils, add boiled eggs and cook for another three minutes. Now add some water. Mix well.

Garnish Egg Roast with coriander leaves and serve hot.