Sweet Idiyappam Recipe

Sweet Idiyappam is a soft, mildly sweet South Indian dish made with steamed plain idiyappam, jaggery syrup, grated coconut, and a touch of cardamom. It’s light, comforting, and comes together in no time. You can enjoy it for breakfast, as a light dinner, or even when you’re craving something sweet and simple.

This version of sweet idiyappam is a favorite in many South Indian homes. It’s usually made on weekends or on relaxed mornings when you want something sweet but fuss-free. You only need a few basic ingredients to put it together. You can even use leftover idiyappam if you have some in the fridge. A spoon of ghee and a bit of roasted gram dal powder add a lovely richness and a slight crunch. It may be simple – but it tastes special in every bite.

Jump to:

• About Sweet Idiyappam
• Sweet Idiyappam Ingredients
• How to make Sweet Idiyappam Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Sweet Idiyappam

Sweet Idiyappam is made by steaming rice flour dough into soft string hoppers and mixing them with jaggery syrup, grated coconut, and cardamom powder. A small amount of roasted gram dal powder adds a mild nutty flavour and a little crunch.

This traditional recipe brings back nostalgic memories for many and feels very comforting and satisfying. One great thing about it is that it’s not too sweet. The jaggery gives a deep, natural sweetness that pairs beautifully with the soft idiyappam and fresh coconut. The hint of cardamom adds a nice aroma and flavor.

If you’re using store-bought idiyappam flour, the recipe becomes very quick and simple. Pressing and steaming the idiyappam might seem tricky at first, but it’s easy once you get the hang of it. I usually keep extra jaggery syrup ready in the fridge—it helps make this dish even quicker.

I usually make a bit more jaggery syrup and store it in the fridge—it comes in handy for quick sweets like this. Sweet Idiyappam is something my family enjoys so I make often.

Sweet Idiyappam Ingredients

• Rice Flour – This is the key ingredient for making idiyappam. I usually go with homemade idiyappam flour as I always have it in stock. However you can use store bought flour too.
• Jaggery – This gives the natural sweetness and deep traditional flavor to the dish. You can swap it with the regular sugar or cane sugar. But jaggery tastes best.
• Coconut – I used freshly grated coconut, as it adds a nice texture and richness that really lifts the dish. If you don’t have fresh coconut, you can use frozen coconut.
• Fried Gram Dal – Coarsely powdered and added for a light crunch and a mild nutty taste. It’s optional but gives a lovely touch.
• Ghee – A spoon of ghee adds aroma and richness. You can skip it for a lighter version, but it really enhances the flavour.
• Cardamom Powder – Just a pinch gives a sweet, fragrant note that ties everything together.
• Oil – Used to grease the idiyappam press and steamer plates to prevent sticking during steaming.

Why This Recipe Works

• It uses very simple, pantry-friendly ingredients.
• It is an easy and quick to make recipe.
• This recipe doesn’t need any fancy equipments.
• It’s light, non-greasy, and perfect for kids too.
• You can make it quickly even on busy mornings.

Similar Recipes

• Idiyappam
• Homemade Idiyappam Flour
• Ragi idiyappam
• Masala idiyappam
• Wheat idiyappam
• Lemon Sevai

How to make Sweet Idiyappam Step by Step

1.I used homemade idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.

2.Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough. Take your idiyappam press and grease it well with oil.

3.Pinch a ball from the dough and fill it in the idiyappam press. Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate. If you have more dough then repeat this in batches. Don’t crowd the steamer plate.

4.In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minute. Turn over to remove the idiyappam, then spread it in a plate.

5.Once cooled down, crumble it so that the strings get separated, Set aside. To a mixer add fried gram dal and powder it coarsely.

6.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).

7.Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.

8.Mix well and cook for 2 minutes until its thick. Switch off and cool down for few minutes. Now add the idiyappam to the jaggery mixture and mix well. Add ghee and mix well. It may look wet at this stage but after sometime it will become dry.

Serve hot / warm.

Expert Tips

• Boiling – Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.
• Pressing – Don’t wait too long, Press the dough while it’s still nice and hot. Once it cools down, it gets hard and tough to work with.
• Texture – If the dough feels too dry or tight, just add a few drops of hot water. If it’s feeling too soft, sprinkle a little more flour. It’s easy to fix.
• Steaming – Don’t overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.
• Syrup – Don’t want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.
• Resting – After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes—it’ll soak in the syrup and turn out just right.

Serving and Storage

Serve sweet Idiyappam hot or warm. A drizzle of ghee on top right before serving makes it even more flavorful.

Store leftovers in refrigerator them and reheat using a steamer or sprinkle some water and heat on a tawa. Avoid microwaving directly as it may dry out.

FAQS

1.Can I add in nuts or dry fruits?

Yes, you can add any nuts or dry fruits of your choice. Fry them in ghee until crisp then add it.

2.Is this good for kids?

Yes, It is, it’s mildly sweet, soft, and easy to digest.

3.Is there any substitute for jaggery?

You can use sugar or brown sugar, but jaggery gives the best flavor for this dish.

4.How to store extra jaggery syrup?

Let it cool completely, then pop it in an airtight container in the fridge. It’ll keep for about a week.

5.What brand of flour do you use?

I use homemade idiyappam flour. You can use any good quality store-bought or homemade flour.

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