Egg Idiyappam Recipe – Rice Vermicelli Upma with Scrambled Eggs

The Egg Idiyappam Recipe is a wholesome breakfast made with rice string hoppers, scrambled eggs and spices. The rice noodles are easy to cook and digest as well making it a balanced meal for breakfast or even a tea time snack. Course : South Indian Breakfast Ingridients : 300 grams Rice Vermicelli Noodles (Thin) 3 Whole Eggs 1 Onion , finely chopped 1 Carrot (Gajjar) , finely chopped and steamed 3 Green Chillies , finely chopped  5 Curry leaves , chopped 2 tablespoons Coriander (Dhania) Leaves , finely chopped  1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) Oil Salt , to taste Instructions To 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)In another bowl, whisk the eat eggs with a pinch of salt and black pepper.Heat 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.At 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.Finally add the cooked Idiyappam, salt and mix lightly without breaking the Idiyappam.Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast.You 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.