Hello. So we had welcome showers today morning. The sky opened up and poured its heart out. On days like this I feel like sitting out in the balcony with hot cup of masala chai with old music playing in the background and a book in hand. Yep I am a reader. A bookaholic. But these days I have restricted my reading habit to online content. When I was a teenager I used to get 2-3 novels each week. If a book caught my fancy then I would find it difficult to put it down. The joy of reading a good book is the joy of travelling or cooking or even music. You travel when you read a book.
Moving on today’s recipe. This is a common breakfast in Kerala. Idiyappam or nool appam or nool puttu (yeah this I came to know today itself) is its common names. It can be paired with many side dishes like. Today’s recipe is with egg roast or as known in Malayalam – Mutta roast.
Rice Powder – 2 cups
Grated coconut as required
Salt to taste
- Boil 3 cups of water.
- Take rice powder in a bowl and add salt and mix well.
- Now one small ladle at a time, add the boiling water in the rice powder.
- With a wooden spoon mix the dough.
- Add water little by little and keep mixing.
- When the dough is cool enough to handle use your hands to make a dough.
- Do not knead the dough. Just bring it all together.
- Close with a lid and keep it for 5 minutes.
- Keep water in idli steamer.
- Grease the lids of idli steamer with oil.
- Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
- Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
- Fill in some grated coconut.
- Again press some dough over the top.
- Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
- Once done remove it to a casserole.
Eggs – 3 hard boiled
Onions – 3 big
Tomatoes – 3 big ripe
Chilly powder – 2 tsp
Coriander powder – 1 tsp
Garam Masala – ½ tsp
Curry Leaves – 1 stem
Coriander leaves – 4 tblspn chopped
Mustard Seeds – ¼ tsp
Turmeric powder – ¼ tsp
Oil – 2 tbspn
Salt to taste
- Peel the boiled eggs and cut into desired number of pieces.
- In a pan heat oil.
- Splutter mustard seeds.
- Add chopped onion and saute till translucent.
- Add curry leaves.
- Add chopped tomatoes and mix well.
- Cover and cook till the tomatoes are cooked well.
- Mash the tomatoes.
- Make a gap at the centre of the pan and move the onion –tomato to the side of the pan. Add turmeric, chilly, coriander, garam masala and mix well.
- Now mix all the masalas with the onion-tomato and mix well.
- Add salt and mix.
- Add coriander leaves and mix well.
Serve with delicious idiyappams. Enjoy.