Last Month, my mom showed me the entire process of making Idiyappam flour and asked me to record it for the blog. As I was away from blogging for sometime I just jotted down the steps. I'll make a "How-to" in near future(Hopefully :-) ).
Before using the home made flour, I emptied the store bought one for preparing this egg pepper sevai. Those who don't like plain idiyappam and for egg lovers, this would be the perfect one. It can also be prepared using the store bought rice noodles.
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Serves: 1 person generously
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Asafoetida - a big pinch
Curry leaves - 1 spring
Green chilli - 1 no., slit (optional)
Onion - 1 no., medium size, finely chopped
Egg - 1 or 2 no.,
Cumin seeds - little less than 1/2 teaspoon
Black Pepper seeds - little less than 1/2 teaspoon
Plain Idiyappam - 2 cups
Salt - to taste
1) Loosen the idiyappam and break the strings slightly. Using a mixie, make a powder of cumin seeds and pepper seeds. Keep it aside.
2) Heat oil in the pan. Throw mustard seeds and allow it to splutter. Add curry leaves, asafoetida and slit green chilli.
3) After few seconds, add finely chopped onion. Saute till the onion becomes soft and translucent.
4) Break the egg and add it to the pan. Leave it for few seconds and make a scramble out of it.
5) Once the egg is cooked well, add powdered cumin seeds and black pepper. Add salt. Mix well for few minutes till everything incorporates well.
7) Mix gently till everything incorporates well. Taste and adjust salt.
1) You can add green chilli if you are a spice lover.
2) Take cumin and black pepper in equal quantity.
3) The egg count is absolutely as per your choice. You can adjust it as per your personal preference.