Spicy Idiyaapam and egg

Spicy Idiyaapam and egg also known as Idiyaapa soru in the Southern town of Tamilnadu is made of rice noodles and egg.

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Preparation Time : 10 mins

Cooking Time : 10-15 mins

Serves : Family of four

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Main Ingredient : Egg
Recipe Type : Breakfast Dinner

Ingredients :


  • Idiyaapam (String Hoppers) - 9-10
  • Egg - 3
  • Onion - 1 small
  • Green chilli - 1 for medium spicy or 2 for a bit more spicy
  • Pepper crushed - 1 tsp
  • Ginger-Garlic paste - 1 tsp
  • Coconut/Cows milk - 100ml
  • Cloves - 2
  • Oil - 3 tblsp
  • Ghee - 2-3 tsp or Butter - 10g
  • Cashewnuts - 7-8 (optional)
  • Coriander leaves chopped - 1/2 tblsp

Method :
  1. Split the cashewnuts into half each.
  2. Chop the onion and chilli finely.
  3. Keep the coconut/cows milk in a bowl.
  4. Dip the idiyaapam in the bowl of milk, take it out, tear it into small pieces and keep it aside.
  5. Do the above step for all the idiyaapams.
  6. Break the eggs into a separate bowl and keep aside. Do not beat it.
  7. Heat a non-stick pan and add oil.
  8. When the oil is hot enough, season with cloves.
  9. Add the chopped onion, chilli, ginger-garlic paste and crushed pepper; fry for about 2-3 minutes.
  10. Add the eggs, 3/4s of chopped coriander leaves and salt; stir for about 3-4 minutes or until the eggs are half cooked.
  11. Add the idiyaapam pieces and the idiyaapam soaked milk left. If there is no milk left, then add about 50ml of cows milk.
  12. Stir well; Add the butter/ghee.
  13. Garnish with rest of the coriander leaves.
  14. Serve it hot.

Notes : Please try the Sweeter version of Idiyaapa Soru.


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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