Head Over Coin

Indian recipes and culinary adventures

Idiyappam with Anda Roast: A South Indian Delight, Made Easy!

|

Chef Curry Do’pyaza

Idiyappam with Anda Roast: A South Indian Delight, Made Easy!

Namaste Dosto! Vanakkam! Kem Chho! (Greetings friends!) Chef Curry Do’pyaza here, ready to whisk you away on another delicious culinary adventure. Today, we’re diving deep into the heart of South Indian cuisine with a dish that’s both delicate and flavorful: Idiyappam with Anda (Egg) Roast!

This isn’t just food, my friends, it’s a memory, a tradition, a warm hug on a plate. In Kerala, Tamil Nadu, and Sri Lanka, Idiyappam graces the tables during auspicious occasions like Onam, Vishu, and Thai Pongal. It’s also a common breakfast item, enjoyed with various curries and stews. It is a dish that brings families together.

A Little Trip Down Memory Lane

Idiyappam, also known as string hoppers, has a history as fascinating as its taste. Some believe it originated in South India, while others trace its roots to Sri Lanka. Regardless of its exact birthplace, this dish has been a staple for centuries, passed down through generations of loving cooks. The earliest mention of Idiyappam can be found in ancient Tamil literature.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

What You’ll Need (Ingredients)

For the Idiyappam:

  • 2 cups Arisi Maavu (Rice Flour), preferably roasted
  • 2.5 cups Thanni (Water)
  • 1 teaspoon Uppu (Salt)
  • 1 tablespoon Ennai (Oil) – Coconut oil is best for authentic flavor!

For the Anda (Egg) Roast:

  • 6 Anda (Eggs), hard-boiled and peeled
  • 2 medium Pyaaz (Onions), finely chopped
  • 2 medium Tamaatar (Tomatoes), finely chopped
  • 1 inch Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
  • 1 teaspoon Dhania Powder (Coriander Powder)
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons Tel (Oil)
  • Fresh Curry Patta (Curry Leaves) – a generous sprig!
  • Hara Dhaniya (Fresh Coriander Leaves), chopped, for garnish
  • Uppu (Salt) to taste

Step-by-Step Instructions:

Idiyappam – The Delicate Strings:

  1. Boil the Water: In a large saucepan, bring the water to a rolling boil. Add salt and oil.
  2. Add the Flour: Reduce the heat to low and gradually add the rice flour, stirring constantly with a wooden spoon to prevent lumps.
  3. Form a Dough: Continue stirring until the mixture forms a soft, pliable dough that pulls away from the sides of the pan.
  4. Cool Slightly: Let the dough cool slightly until you can handle it comfortably.
  5. Press the Idiyappam: Load the dough into an idiyappam press (murukku maker with the idiyappam disc). Press the dough onto idli plates or small, greased bowls in a circular motion, creating thin noodle-like strands.
  6. Steam the Idiyappam: Steam the idiyappam in an idli steamer for 8-10 minutes, or until cooked through. They should be soft and slightly translucent.

Anda (Egg) Roast – The Spicy Companion:

  1. Prepare the Eggs: Gently score the hard-boiled eggs with a knife. This helps them absorb the flavors of the masala.
  2. Sauté the Onions: Heat oil in a pan over medium heat. Add curry leaves and sauté for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.
  3. Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
  4. Sauté the Tomatoes: Add the chopped tomatoes and cook until they soften and become mushy.
  5. Add the Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Sauté for a minute, stirring constantly to prevent burning. Add a splash of water if needed.
  6. Roast the Eggs: Gently add the scored eggs to the pan and coat them with the masala. Cook for 5-7 minutes, turning occasionally, until the eggs are nicely browned and the masala is well absorbed.
  7. Finish with Garam Masala and Coriander: Sprinkle garam masala and chopped coriander leaves over the egg roast.

Chef Curry’s Top Tips:

  • Use good quality rice flour: This is key to getting soft and pliable idiyappam.
  • Don’t overcook the idiyappam: Overcooked idiyappam will be dry and hard.
  • Adjust the spice level: Feel free to adjust the amount of red chili powder to suit your taste.
  • Use fresh ingredients: Fresh ingredients will always give you the best flavor.

Cooking It Your Way:

  • Gas Stove: The traditional method, perfect for achieving that authentic flavor.
  • Induction Stove: Works just as well as a gas stove, offering precise temperature control.
  • Pressure Cooker: Not suitable for Idiyappam or Egg Roast
  • Oven: Not suitable for Idiyappam or Egg Roast
  • Microwave: Not suitable for Idiyappam or Egg Roast
  • Air Fryer: Not suitable for Idiyappam or Egg Roast
  • Slow Cooker/Crockpot: Not suitable for Idiyappam or Egg Roast

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Protein: 15-20g
  • Carbohydrates: 40-45g
  • Fat: 15-20g

Serving Suggestions:

Serve the hot, fluffy idiyappam with the spicy and flavorful anda roast. Garnish with extra coriander leaves for a pop of freshness. This dish is fantastic on its own, but you can also serve it with a side of coconut chutney or vegetable stew for a complete and satisfying meal.

A Final Word from Chef Curry

There you have it, folks! Idiyappam with Anda Roast – a culinary masterpiece that’s surprisingly easy to make. So, roll up your sleeves, gather your ingredients, and get ready to create some magic in your kitchen. I promise, your family and friends will thank you for it.

Now go on, try this recipe at home, share it with your loved ones, and spread the joy of good food!