Idiappam (StringHoppers) with Egg Masala

To begin with I want to thank Julie of Eivum Puliyum for gifting me a 'Fabulous Blog' award. Thank you so much dear for remembering me and I am so much honored  to have received this award. Julie is hosting her first event Christmas Delicacy and I wish her all the very best and hope that she gets a lot of entries.

Coming to my dish , Idiappam or StringHoppers is another authentic Keralite breakfast dish. Idiappam is my sisters favorite breakfast item. She could eat dozens of these and still ask for more :-) I totally agree with her. Idiappam is also called Noolappam ( 'nool' meaning thread) in Kerala. It gets the name from the distinct noodle like or thread like shape it is made in. It so soft and spongy and easy to digest and a very healthy breakfast dish.

It is prepared by making a soft and smooth dough from roasted rice flour seasoned with salt and is then steamed after pressing it through an Idiappam press / Idiappam maker which gives it its distinct noodle or string like shape. Fresh grated coconut is added to garnish over the Idiappam which gives it a very unique taste.

Idiappam goes well with Potato Stew, Green peas curry, Kadala curry, Egg Masala , Ulli(onion) curry or simply with Sugar or sweetened Coconut milk. Usually fresh grated coconut is added while preparing , so it tastes pretty good eaten simply as it is too :-)

We had Idiappam with a really simple and easy to make Egg Masala curry. The spicy gravy compliments well with the simple and slightly sweet Idiappam (sweet due to the grated coconut). For vegetarians who do not eat Egg, you can simply skip the Egg from the preparation and perhaps add some Green peas, it would still taste great!
I used my Idli mould and steamer to prepare the Idiappams. The recipes of both the Idiappam and Egg masala should provide about enough to serve 5-6 people.

Idiappam or StringHoppers Recipe
Recipe source : My MIL

You'll need
Rice flour - 3 cups ( Rice flour should be roasted)
Warm water Boiling Hot water - enough to prepare a dough
Salt - to taste
Fresh Grated coconut - 2 cups


Directions:
1. In a large mixing bowl add the Rice flour and salt and using the warm hot water prepare a smooth dough with the help of a spoon. The dough need not be round and shapely, its will almost resemble a thick sticky paste which can be easily rolled into a ball if held with a wet hand. ( Water has to be really hot to get a smooth dough)

2. Wet your hands and take a handfull of the dough and fill it inside the idiappam maker.

3. If using Idli steamer, add fresh grated coconut in each idli mould and press the idiappam maker such that the dough takes the shape of thin noodle like strings and fill it in each mould. 

4. Garnish again with grated coconut and steam the Idli moulds for 7-10 mins on high heat.

5. Take it off the Idli moulds and serve hot.

Egg Masala Recipe

Recipe source: My own

You'll need

Chicken Eggs - 3-4 nos.

Water - to boil the eggs

Red Onion - 1 large (thinly sliced)

Green chillies - 3-4 (slit lengthwise)

Tomatoes - 2 large ( chopped into small cubes)

Ginger-Garlic paste - 1 tblsp

Red chilli powder - 2 tsp

Corriander powder - 2 tblsp

Turmeric powder - 1 tsp

Garam masala - 1 tblsp

Water - enough for the gravy (approx 1-2 cups)

Salt - to taste

For tempering:

Mustard seeds - 1 tsp

Dry red chillies - 2

Curry leaves - 4-5 leaves

Canola oil - 2 tblsp

Directions

1. Boil some water and add the eggs and continue to boil for about 10 minutes on high heat. ( Th eggs should get fully boiled)

2. Heat the canola oil and crack mustard seeds , then add the dry red chillies and curry leaves and saute for a minute.

3. Add the ginger garlic paste and green chillies and saute for a minute.

4. Now add the Onions and add salt and cover and cook until the onions are fully cooked.

5. Add the masala powders (Red chilli powder, Corriander powder, Turmeric powder and Garam masala) and saute.

6. Add the tomatoes and gently mix well and the add some water depending on how much gravy you prefer. 

7. Cover and cook on medium heat and let it boil.

8. Slit the eggs in half and add the eggs into the masala gravy , stir gently and turn off the heat. Serve hot.

Hope you all enjoyed your holidays and had a great Christmas. We really enjoyed with a nice trip to Chicago and Wisconsin Dells and had a total blast.
I'm sure Manav enjoyed too, in his own little baby way !!

Also please check my update on my About Cooking and Me! page ...

- Manju