Idiyappam with Kerala Egg Roast

Ingredients

• 260 g fine rice flour
• 600 ml water, for the dough
• 3/4 tsp salt, for the dough
• 2 tsp coconut oil, plus more for greasing
• 50 g freshly grated coconut
• 6 eggs
• 3 tbsp coconut oil, for the egg roast
• 1/2 tsp fennel seeds
• 500 g onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 2 tomatoes, chopped
• 2 tsp Kashmiri chilli powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1/2 tsp garam masala
• 1 tsp salt, for the egg roast
• 2 sprigs curry leaves

Before you cook

• Slice the onions as thinly as you can and chop the tomatoes.
• Grease the idli plates or a perforated steamer tray with coconut oil.
• Grease the inside of the idiyappam press and its disc.

Steps

1. Put the eggs in a pan, cover them with cold water and bring to the boil.
2. Simmer for ten minutes, then drain and cool the eggs under running water.
3. Peel the eggs and score each one two or three times with a knife so the masala can grip.
4. Toast the rice flour in a dry pan over low heat for four minutes, stirring, until it feels dry and smells toasted.
5. Tip the flour into a wide bowl.
6. Bring 600 ml of water with the salt and two teaspoons of coconut oil just to the boil in the same pan.
7. Pour the hot water over the flour and mix it quickly with a wooden spoon into a shaggy mass.
8. When it is cool enough to handle, knead for two minutes into a smooth soft dough that does not crack when you press it.
9. Pack a lump of dough into the greased press and squeeze it out in tight coils onto the idli plates.
10. Scatter a little grated coconut over each nest.
11. Steam the idiyappam over boiling water for ten minutes, until the strands look glossy and set, then keep them covered.
12. Heat three tablespoons of coconut oil in a wide pan over medium heat and add the fennel seeds with one sprig of curry leaves.
13. Add the sliced onions with a good pinch of salt and cook for fifteen minutes, stirring often, until deep golden and jammy.
14. Stir in the ginger-garlic paste and green chillies and fry for two minutes, until the raw smell goes.
15. Add the tomatoes and cook for five minutes, pressing them down, until they collapse into the onions.
16. Turn the heat low and add the chilli powder, coriander, turmeric, pepper, garam masala and the rest of the salt.
17. Fry the spices for two minutes, adding a splash of water if the pan runs dry, until the oil beads at the edges.
18. Add the boiled eggs and turn them gently in the masala for four minutes, until they are coated and glossy.
19. Scatter over the remaining curry leaves and serve the egg roast beside the warm idiyappam.