What is Shifa Score?

Shifa Score

686

Idiyappam and Egg Curry

Delicate rice noodles, spiced egg curry.
190

Calories

(kcal)
65

Glycemic

Index
12

Protein

(gms)
6

Fiber

(gms)

Classification

ENTREE

(215)

EGG

(12)

INDIAN

(201)

2.5k
1m
5.1k
1.9k

Description

Idiyappam, also known as string hoppers, is a delicate rice noodle cake, ethereal and airy, traditionally paired with a robust, flavorful egg curry. This duo combines soft, silky textures with a rich, aromatic spiced sauce, creating a harmonious blend revered in South Indian and Sri Lankan cuisines.

Recipe

Ingredients:

Rice flour

2

Cups

Water

2

Cups

Salt

1

Teaspoon

Oil

1

Teaspoon

Eggs

4

Onion

1

Large

Tomato

1

Large

Gingergarlic paste

1

Tablespoon

Green chili

2

Turmeric powder

1

Teaspoon

Red chili powder

1

Teaspoon

Coriander powder

1

Teaspoon

Garam masala

1

Teaspoon

Coconut milk

1

Cup

Water

1

Cup

Salt

0

To taste

Oil

2

Tablespoons

Mustard seeds

1

Teaspoon

Curry leaves

0

A few

Preparation steps:

1. Mix 2 cups of rice flour with 1.5 cups of hot water and a pinch of salt. Stir until a smooth dough forms. Fill an idiyappam maker or a noodle press with the dough. Press onto greased idli plates or a steamer base. Steam for 10 minutes until cooked.
2. Boil 4 eggs, peel, and set aside. Heat 2 tablespoons of oil in a pan. Add 1 teaspoon mustard seeds, let them splutter. Add 1 sliced onion, until golden. Stir in 1 tablespoon ginger-garlic paste, 1 chopped green chili, ½ teaspoon turmeric, and 1 teaspoon coriander powder. Add 1 chopped tomato, cook until soft. Pour in 1 cup coconut milk, simmer gently. Add the boiled eggs, salt to taste, cook for 5 minutes. Garnish with fresh coriander leaves.
3. Plate the idiyappam. Spoon the egg curry over or serve alongside. Enjoy this comforting dish warm.
Idiyappam and Egg Curry

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