Egg Idiyappam Recipe - Rice Vermicelli Upma with Scrambled Eggs

Name: Egg Idiyappam Recipe - Rice Vermicelli Upma with Scrambled Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Rice Vermicelli (300 grams Rice Vermicelli Noodles (Thin)); 3 pieces Egg (3 Whole Eggs); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Carrot (1 Carrot (Gajjar) finely chopped and steamed); 3 pieces Green Chili (3 Green Chillies finely chopped); 5 pieces Curry leaves (5 Curry leaves chopped); 2 tbsp Cilantro (2 tablespoons Coriander (Dhania) Leaves finely chopped); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 0 pieces Vegetable Oil (Oil); 0 pieces Table Salt (Salt to taste)

Egg Idiyappam Recipe - Rice Vermicelli Upma with Scrambled Eggs - Appam Recipes & Idiyappam Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1To begin making the Egg Idiyappam Recipe, soak ready to cook Idiyappam (rice noodles) in hot water in a saucepan, for a 3-4 minutes, drain and keep aside (Do not soak for longer time, else it becomes too soft)
2In another bowl, whisk the eat eggs with a pinch of salt and black pepper.
3Heat oil a pan, add the cumin seeds; when it begins to sizzle add in very finely chopped green chillies, curry leaves, chopped onions and saute till onion turns golden brown.
4At 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.
5Finally add the cooked Idiyappam, salt and mix lightly without breaking the Idiyappam.
6Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast.
7You can also Serve Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs) with Kerala Kadala Curry Recipe or Kerala Style Vegetable Stew Recipe with Coconut Milk.