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.
Servings2
Ingredients
- ½ cup rice flour
- ⅓ cup jaggery
- 2 tablespoon coconut
- 2 tablespoon fried gram dal
- 1 teaspoon ghee
- ¼ 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 ladle, 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 10-12 minutes.
- 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 2minutes 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
- 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.
Nutrition Facts
Sweet Idiyappam Recipe
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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