Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs)
The Egg Idiyappam Recipe is a wholesome breakfast made with rice string hoppers, scrambled eggs and spices. The rice noodles are easy to cook and digest as well making it a balanced meal for breakfast or even a tea time snack.
- 300 grams of ready thin rice noodles
- 3 eggs
- 1 onion, finely chopped
- 1 large carrot, finely chopped and steamed
- 3 green chillies, finely chopped
- 4 to 5 curry leaves, chopped
- 1 small bunch of fresh coriancer leaves, finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 1 teaspoon half white urad dal
- oil for cooking
- salt to taste
Directions for Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs)
To begin making the Egg Idiyappam Recipe, soak ready to cook Idiyappam (rice noodles) in hot water for a 3-4 minutes, drain and keep aside (Do not soak for longer time, else it becomes soggy).
In another bowl, whisk the eat eggs with a pinch of salt and black pepper.
Heat oil a pan, add the cumin seeds; when it crackles add in very finely chopped green chillies, curry leaves, chopped onions and saute till onion turns golden brown.
At this stage stir in the beaten eggs, steamed carrots, turmeric powder and allow it to cook for a minute or two until the eggs gets a scrambled texture.
Finally add the cooked Idiyappam, salt and mix lightly without breaking the Idiyappam.
Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast.
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