Idiyappam with Egg Curry Recipe – South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Idiyappam with Egg Curry Recipe – South Indian Breakfast Idea

Hello friends! If you’re anything like me, you absolutely love a good South Indian breakfast. And honestly, few things beat a plate of fluffy idiyappam served with a flavorful egg curry. I first made this when I was craving something comforting and a little different, and it quickly became a weekend staple in my house. It’s a bit of work, but trust me – the end result is SO worth it. Let’s get cooking!

Why You’ll Love This Recipe

This idiyappam with egg curry is more than just a meal; it’s an experience. The delicate, string-like idiyappam practically melts in your mouth, and the spicy, tangy egg curry adds the perfect kick. It’s a delightful combination of textures and flavors that will leave you wanting more. Plus, it’s a fantastic way to start your day or enjoy a satisfying brunch.

Ingredients

Here’s what you’ll need to make this deliciousness:

For the Idiyappam:

• 2 cups Fine Rice flour (approximately 200g)
• 2 cups Water (480ml)
• 1 teaspoon Salt (5g)
• 0.25 cup grated Coconut (30g)

For the Egg Curry:

• 5 hardboiled Eggs
• 1.5 medium Onion (about 225g)
• 1 sprig Curry leaves
• 1 green chili (adjust to taste)
• 0.5 teaspoon Mustard seeds (2g)
• 0.5 teaspoon Cumin seeds (2g)
• 0.25 teaspoon Fennel seeds (1g)
• 1 tablespoon Coconut oil (15ml)
• 1 teaspoon Ginger (5g), grated
• 1 teaspoon Garlic (5g), minced
• 0.5 teaspoon Red chili powder (2g)
• 1 teaspoon Coriander powder (5g)
• 0.25 teaspoon Turmeric powder (1g)
• 0.5 teaspoon Garam masala (2g)
• 3 cups Water (720ml)
• 2 Tomatoes (about 200g)

Ingredient Notes

Let’s talk ingredients! Using fine rice flour is key for that perfect, soft texture. Don’t use coarse rice flour, or your idiyappam will be too grainy.

Fresh curry leaves are a must for the egg curry – they add such a beautiful aroma and flavor. If you can’t find fresh, dried will do in a pinch, but it won’t be quite the same.

Spice levels in egg curry vary hugely across South India. Some families like it fiery hot, others prefer a milder flavor. Feel free to adjust the amount of chili powder and green chilies to your liking. My grandmother always added a pinch of black pepper too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the idiyappam dough. Bring the water and salt to a boil. Gradually add the boiling water to the rice flour, mixing constantly to form a smooth, pliable dough. Be careful – it’s hot! Let it cool slightly.
2. Now, knead the dough for a few minutes until it’s really smooth and elastic. Grease your idiyappam press and the idli mould really well. This is important to prevent sticking!
3. Press the dough into circular patterns onto the greased idli plates, layering each circle with a little grated coconut. It looks so pretty!
4. Steam the idiyappam for about 5-7 minutes, or until they are cooked through and translucent. Set aside.
5. While the idiyappam is steaming, let’s make the egg curry. Boil the eggs until hard-boiled, then crack the shells and make a few slits in each egg. This helps them absorb all that lovely flavor.
6. Heat the coconut oil in a pan. Add the mustard seeds, cumin seeds, and fennel seeds. Let them splutter and dance for a few seconds.
7. Sauté the onions, green chili, curry leaves, ginger, and garlic until fragrant and the onions are golden brown.
8. Add the chopped tomatoes and all the spices – red chili powder, coriander powder, turmeric powder, and garam masala. Cook until the tomatoes are mushy and the oil starts to separate.
9. Add the boiled eggs and water. Bring to a simmer and cook until the gravy has thickened to your liking.
10. Serve the idiyappam warm with the egg curry. Enjoy!

Expert Tips

• Don’t overcook the idiyappam, or they’ll become rubbery.
• Greasing the idiyappam press and mould generously is crucial.
• Adjust the amount of water in the egg curry to achieve your desired gravy consistency.
• A squeeze of lemon juice at the end of cooking the egg curry brightens up the flavors beautifully.

Variations

• Chicken or Mutton Curry: Swap the eggs for chicken or mutton pieces for a heartier meal.
• Vegetable Curry: Add diced potatoes, carrots, and peas to the egg curry for a vegetarian option. My friend Priya makes a fantastic version with cauliflower!
• Coconut Milk: Add a splash of coconut milk to the egg curry for extra richness and creaminess.

Vegan Adaptation

To make this recipe vegan, simply replace the eggs with firm tofu or vegetables like potatoes and cauliflower. Ensure you use a vegan-friendly oil.

Gluten-Free Notes

This recipe is naturally gluten-free, as rice flour is the main ingredient. However, always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¼ teaspoon and omit the green chili.
• Medium: Use ½ teaspoon red chili powder and 1 green chili.
• Hot: Use ¾ – 1 teaspoon red chili powder and 2-3 green chilies.

Festival Adaptations (Onam, Easter)

Idiyappam is a traditional dish served during Onam in Kerala. It’s also a popular choice for Easter breakfast in many South Indian Christian households.

Serving Suggestions

Serve idiyappam with egg curry alongside a side of sambar or chutney for a complete South Indian meal. A simple onion-tomato raita also complements the flavors beautifully.

Storage Instructions

Leftover idiyappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving. The egg curry can also be stored separately in the refrigerator for up to 3 days.

FAQs

What is the best type of rice flour to use for idiyappam?

Definitely fine rice flour! It’s the key to getting that soft, delicate texture.

Can I make the idiyappam dough ahead of time?

You can, but it’s best to make it on the day of cooking for the best results. If you do make it ahead, store it in the refrigerator and knead it again before pressing.

How can I adjust the spice level of the egg curry?

Easily! Just adjust the amount of red chili powder and green chilies.

What is the best way to steam idiyappam to get the perfect texture?

Make sure your steamer is hot before adding the idiyappam. Steam for 5-7 minutes, and don’t overcook them.

Can I use other vegetables in the egg curry instead of just eggs?

Absolutely! Potatoes, cauliflower, peas, and carrots all work wonderfully.