Tamil Egg Idiyappam

Ingredients

• 2 cups rice flour
• 2 cups hot water
• 1/2 tsp salt
• 4 boiled eggs, peeled
• 1 cup coconut milk
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp salt
• 8 curry leaves
• 2 green chillies, slit

Method

1. Mix rice flour and salt; pour in the hot water and stir into a soft dough.
2. Press the dough through an idiyappam press or sev maker onto greased plates in nest shapes.
3. Steam for 8 to 10 minutes until soft; keep covered.
4. Heat oil and fry mustard seeds and curry leaves until they crackle.
5. Add onion and tomato; cook for 4 minutes.
6. Add turmeric, coriander powder and salt; pour in the coconut milk and simmer gently for 5 minutes.
7. Add the boiled eggs and green chillies; simmer for 3 more minutes.
8. Serve the idiyappam with the hot egg curry poured over.