Idiyappam or String Hopper is a popular South Indian breakfast. Masala Idiyappam is made from leftover Idiyappam or from ready-made Sevai available in stores. This would be perfect for breakfast or dinner. Here I’ve added a few veggies; you can even make this without adding veggies on a busy day.
- Idiyappam – 2 cups, crumbled
- Onion – 1, chopped
- Carrot – 1, chopped
- Beans – 50 grams, chopped
- Green peas – 50 grams
- Biryani masala – 2 tsp
- Turmeric powder – 1/4 tsp
- Water – 1/2 cup
- Egg – 2, beaten
- Ginger & garlic paste – 1 tsp
- Green chili – 2, slit
- Salt – to taste
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Cloves – 3
- Cinnamon stick – 1 small piece
- Cardamom – 2
- Curry leaves – 1 sprig
- Make the Idiyappam (or use leftover Idiyappam), and once it gets cold, crumble it roughly and keep it aside.
- Heat oil in a pan and add all the items under ‘To Temper’. Once it starts to splutter, add onion and sauté it till it becomes transparent.
- Add green chili, ginger garlic paste, and sauté till the raw smell goes away.
- Add the veggies, turmeric powder, biryani masala, salt, and 1/2 cup water. Cook it in low flame till all the water gets absorbed.
- Take 2 eggs and beat it completely by adding a pinch of salt (adding salt will enhance the taste).
- Once the veggies are cooked, add the eggs to the masala and scramble it well with veggies and add crumbled Idiyappam and mix it well.
- You can use homemade idiyappam or ready-made sevai from stores.
- If using instant sevai, soak it in hot water for 1 minute and then steam it.
- You can make it without adding vegetables.
- Crumble it only after the Idiyappam gets cool. If you are in hurry, keep it in the refrigerator for 10 minutes.
- Don’t overcook the instant sevai as it will make the pulao sticky.
- While cooking instant sevai, add 1 tsp of oil.