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Sweet Idiyappam

Sweet Idiyappam is a favourful, delicious tiffin made by blending idiyappam with coconut, jaggery & flavored with cardamom. Sweet Idiyappam is the tastiest version of Idiyappam that makes the family come for more and ideal to make for weekend breakfast & dinner. Sweet Idiyappam Recipe is explained in this recipe with step by step pictures.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1/2 cup rice flour
  • 1/3 cup jaggery
  • 2 tablespoon coconut
  • 2 tablespoon fried gram dal
  • 1 teaspoon ghee
  • 1/4 teaspoon cardamom powder
  • oil just to grease
  • water as required

Instructions

  • 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 Sweet Idiyappam hot / warm.

Notes

  • 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 don't 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.
Nutrition Facts
Sweet Idiyappam
Amount Per Serving (200 g)
Calories 370 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 2mg0%
Potassium 166mg5%
Carbohydrates 74g25%
Fiber 5g21%
Sugar 34g38%
Protein 6g12%
Vitamin A 5IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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