Egg Idlli

Egg Idlli

Dev, its the gravy that they pour
in the iddli while cooking , that brings out the taste.

Little onions, tomato, potato , carrots are boiled.
Then they are pureed
Then they add little coriander powder, chillie
powder, turmeric powder and garam masala.

Everything is sautéed in oil till oil seperates.
Then water is added and boiled to make it into a gravy.

Heat a dosai kal or flat pan.
Pour little oil, add little chopped onions, salt.
Add little pepper powder, and little masala podi.
mix well so that the onions are flavoured.

Crumble 2 idllis and add to the onions.
Mix well with the onions.
Now break 2 eggs in a bowl.
Add about ¼ cup of the gravy and beat the eggs well.

Spread the idlis and pour the egg mixture over it.
Let it set for a second, then using two spatulas (dosai spoons)
Chop up the idli into bits. You have to use a high flame.
Remove and garnish with cut coriander leaves.


  My aunt says, they will tell its a secret recipe.
Normally they will add in little mutton bones, when they boil
the gravy. That gives the oomph.