As I have told, we make idiyappam very often for breakfast and the family loves it. Though we make mixed idiyappam varieties than with kurma. And this is very basic idiyappam my mom makes each time along with the savory idiyappams. I love this a lot but I rarely make it. I make with sugar and coconut these days as its instant. But I just love this authentic version mom makes and wanted to the recipe here. This jaggery mix can be made prior and mixed when needed later. So you can save time while making this. Simple yet comforting taste.
Sweet idiyappam recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 mins | Cook time: 25 mins | Serves: 2
Prep Time: 10 mins | Cook time: 25 mins | Serves: 2
Ingredients
| Idiyappam flour/ rice flour | 1/2 cup |
| Sesame oil | 1/2 tsp |
| Salt (if not in the idiyappam flour) | As needed |
| Jaggery, powdered | 3/4 cup |
| Grated coconut | 1/2 cup |
| Cardamom | 1 |
| Ghee | 1 tsp |
| Cashew nuts (optional) | 5 |
Method
- Bring enough water to boil, when it starts to boil, pour into the flour, (add salt if needed) along with sesame oil and make dough. Keep covered.
- Make dough smooth when it is warm enough to handle and squeeze through idiyappam press over idiyappam steamer mesh or a greased idli plate. And steam it for 2 minutes.Repeat the process to finish the dough.
- In a heavy bottomed pan, add powdered jaggery and add water to immerse the jaggery. Bring to boil and stir to dissolve the jaggery completely.
- Add grated coconut, powdered elachi and mix well and switch off the flame when it becomes thick.
- Add this to prepared idiyappam and mix gently to make the idiyappam strands separate. Fry broken cashews in ghee and mix with this if desired.
Notes
- Bring water just to boil and do not boil for long time. If water is too hot, the dough will get over cooked which makes soft idiyappam but very hard to press. If not boiled enough also then the idiyappam will come dry and chewy. So make sure to keep the water in correct temperature.
- Squeeze the idiyappam quickly before the dough gets cold as it will be difficult later.
- Choose finest rice flour for soft and moist idiyappams.
- Add salt only little to enhance the sweetness.
- You can make the syrup before day and keep refrigerated for next day use.
- Use the jaggery syrup only as needed.
Serve for breakfast along with other tiffin items or other savory versions of idiyappam.
Check out the other savory idiyappam varieties
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