Idiappam and Egg Roast

Idiappam is a popular Kerala breakfast made of rice flour.The flour is pressed in to noodle form and steamed.Since it is oil free it serves as a healthy breakfast.It can be served with any side dish or can use scraped coconut and sugar as side dish.Here i suggest Egg Roast which is a good combination for idiappam.


Rice flour – 2 cups
Water  -Around 4 cups
Salt – 1 tsp
Coconut (grated) – 1 cup
Oil  – 1 tsp

Method of preparation 
In a vessel take water and heat it. To this, add salt and oil. Pour hot water to the rice flour. Knead well first with a spoon and when the flour is about to handle with hand knead well to get a smooth dough. Fill the idiappam squeezer (sevanazhi) with the flour and squeeze the same preferably onto a piece of plantain leaf and finish off completely.Sprinkle coconut gratings on top.Stem over an idly or idiappam maker. Smooth Idiappams are now ready for serving. 

idiappam egg roast

idiappam egg roast

Egg Roast

Hard-boiled egg – 4
Onion (sliced) – 2 cups
Potato boiled and diced– ½ cup
Green chilly (sliced) – 5 no.
Tomato (sliced) – 1 no.
Red chilly powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1 tsp
Coconut milk – ½ cup
Curry leaves
Mustard seeds
Salt – as required
Oil   – 3tsp

Method of preparation
Heat three teaspoons of coconut oil and add mustard seeds. To this, add curry leaves and onions. Saute 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.Now add salt,potatoes and the sliced tomatoes. Cook for three minutes. When it boils, add boiled eggs and cook for another three minutes. Now add some coconut milk and mix well.Turn off the stove when it is about to boil. Garnish Egg Roast with curry leaves and serve hot with idiappam

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