We make sweet idiyappam with jaggery often as its mittus favorite, hubby is not fond of the sweet variety but he likes anything savory.So I usually make the basic idiyappam and make 2 varieties both sweet and savory.I love both but I have always been partial towards anything sweet as you all know 🙂 I sometimes make idiyappam with sugar and coconut and sometimes with jaggery.As I always have jaggery syrup in stock its a breeze to make this sweet version.
I have already posted idiyappam with sugar but wanted to post this idiyappam with jaggery version.When I planned idiyappam for kids breakfast, I clicked this sweet version too.You can serve it either with plain milk or coconut milk.You know I am going crazy with this shell plate that these days I often use it for my clicks 🙂
Sweet Idiyappam Recipe
Recipe Category: Dessert | Recipe Cuisine: World
Raw Rice Flour / Idiyappam Flour – 1/2 cup
Jaggery – 1/3 cup
Water – as required
Coconut – 2 tbsp
Fried Gram Dal – 2 tbsp
Oil – just to grease
Ghee – 1 tsp
Cardamom powder – 1/4 tsp
- I used store bought idiyappam flour.Boil water and add it to little by little to the rice flour till it gathers together.
- Mix well with a laddle, once its hand bearable hot, gather it together to a smooth dough.Take your idiyappam press and grease it well with oil.
- 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.
- In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12mins.Turn over to remove the idiyappam, then spread it in a plate.
- Once cooled down, crumble it so that the strings get separated,Set aside.In a mixer add fried gram dal and powder it coarsely.
- 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).
- Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.
- Mix well and cook for 2mins until its thick.Switch off and cool down for few mins.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.
- Make sure the water is boiling hot so that the flour gets half cooked.
- Press it when its still hot else it will become difficult to press.
- Adjust sweetness according to your preference.
- The jaggery syrup should be slightly thick when you add coconut and fried gram dal powder , it further thickens after these are added so it will apt while mixing with idiyappam.
- I have not given the water quantity as it might differ depending on the texture of flour.
- You should grease the press well to avoid sticking.
- You can even use idli plates to steam it.
- Make sure the dough is not dry , add required water little by little accordingly.If water is not hot enough then pressing will be tough.While pressing dont layer too much that helps in even cooking.
- I used store bought readymade idiyappam flour this time so didn’t roast it.Usually when I use homemade rice flour I roast it.
- If you are making idiyappam in bulk make sure to keep the dough covered with a wet cloth or make the dough in batches which is what I do.
- I used Nirapara brand idiyappam flour.