MUTTAI SEMIYA/ EGG IDIYAPAM

Idyapams are made from rice flour. It is roasted, mixed with salt and water to form a slightly wet dough and made into idiyapam shapes and steamed.
I have been eating this dish since I was very small. Most of my friends in school know this dish too! It’s that popular! hahaha
I love this recipe not only because it is so easy to make, but also because its a lovely way to use leftover idyapams. If you have idyapams in the fridge dinner is done in a flash!

The best combination for this dish is lime pickle! Absolutely delish!

idiyapams (string hoppers) – 8 to 10  small
onion, chopped finely – 1 big
green chillies. slit – 5 or more if you like it spicier
ginger, grated (optional)- 1/2 tbsp
eggs – 5
turmeric powder – 1/2 tsp
salt to taste
coriander leaves, chopped(optional)-  1 tbsp

• Tear the idiyapam into tiny bits and keep aside.
• in a bowl, crack the eggs. add salt and turmeric and whisk. keep aside.
• Heat oil in a pan. Add the onions and chilies and fry till slightly brown.
• add the ginger if using.
• Add the eggs. cook like how you would do scrambled eggs,
• once they have cooked, add the idyappams and nicely mix it with the egg.
• add the ghee and the coriander leaves and give it a good mix.
• switch off the flame.
• tastes best with some lime pickle 🙂

note:

• You could also add some cashews fried in ghee to give it a rich taste.