Idiyappam/String Hoppers with Eggs

String hoppers or idiyappam is a noodle-like delicacy that is made in the South Indian state of Kerala as well as in Sri Lanka. Its usually served for breakfast, but it is so versatile that you can even make a biryani out of it! It is made using powdered rice which is then mixed into a soft dough with hot boiling water. This is then pushed through a mould that has a plate with tiny holes in it. It comes out as strings which is then steamed. This is usually served hot with coconut milk and sugar or as an accompaniment with stew.

Nowadays, what with a fast-paced lifestyle, someone had the smart idea of making "instant" idiyappam. No more mixing and pushing and steaming like our mothers and grandmothers did. Oh no! All we have to do is buy a packet of the instant stuff (Double Horse is a reliable brand) and immerse it in hot boiled water for just a minute or two, strain, and serve! Whew! So of course this is one of the things I brought with me from India when I came to Bangkok.

I used it recently in quite a different way, using a recipe I found on Archana's Kitchen

You can substitute this with any kind of thin rice noodle or vermicelli. Its pretty to look at as well as quite healthy too. Serve it as a breakfast or snack.

Ingredients:

• 200 gram cooked or readymade string hoppers/idiyappam or vermicelli
• 2 eggs
• 1 tablespoon milk
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 5 curry leaves
• 1 small onion, minced
• 2 green chillies, minced
• 1/4 teaspoon turmeric powder
• 2 tablespoons chopped coriander leaves
• Salt, to taste

Method

1. Break the eggs into a bowl, pour in the milk, season with salt, and beat. Keep aside.
2. Heat up a pan with the oil.
3. Throw in the cumin seeds and curry leaves and wait for them to crackle.
4. Now tip in the onions and green chillies. Fry till translucent. Shift these to one side of the pan.
5. Pour in the egg mixture, sprinkle the turmeric powder on top, and wait for a minute until it coagulates a bit. Now break it up into large pieces.
6. Mix in the idiyappam at this stage. Try to mix everything together without breaking up the eggs or the idiyappam.

7. Garnish with coriander leaves and serve hot.

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