Idiyappam varieties | Breakfast idea

Idiyappam varieties with lemon, sweet and paruppu idiyappam. This is just a menu plan idea rather than recipe, so check individual links for recipe.

This breakfast menu appears often at my home. If you follow me in Instagram, you might have noticed how much often I share idiyappam photos.

Check out my post on how to make idiyappam to begin with. I have shared tips and tricks to prepare the basic idiyappam.

I made this last week for breakfast after a long time. Like I said, used to make very often at least weekly once.

But only two at a time, always sugar+ coconut (family favorite) and a tangy version – lemon or tamarind variety idiyappam.

Always use Baba’s readymade idiyappam mix available here in Singapore, which works fine for me.

I make paruppu idiyappam only when in weekends as well as tomato idiyappam rarely. Just because it needs an extra bit of effort.

So here is my breakfast menu 18 which you can use for a weekend, or make when you have guests at home and you want to make something special to impress them / treat them.

Vj loves only the fine thin idiyappam, so I make it with my wooden press I have. I love it thick, but make it that way only when I make for me alone using my metal screw type press I have.

I have this bamboo mesh which makes the job easy, it gets cooked fast and every time idiyappam doesn’t stick to it. Comes off easily.

For recipes please check the links below. I am going to write how I prepared the breakfast.

1. Paruppu idiyappam recipe

A traditional recipe I learnt from my mom, very unique, mild spice, packed with simple flavors. So south Indian.

2. Lemon Idiyappam recipe

In a variety idiyappam platter, there will always be a tangy variety. This time I made easy peasy lemon idiyappam.

3. Sweet idiyappam recipe

I have made the same sugar and coconut sweet idiyappam this time. But you can also make my jaggery idiyappam.

Sweet idiyappam recipe

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Sweet idiyappam with jaggery and coconut, flavored with cardamom. The syrup can be made ahead and used later to prepare this.

30 mins

Check out the other idiyappam recipes

1. Tamarind idiyappam
2. Jaggery idiyappam
3. Pepper jeera idiyappam
4. Stuffed idiyappam
5. Tomato sevai

Preparation

1. I used 1 cup of idiyappam flour which was just right for 3 of us. Depending on the nature of the rice flour, the volume also differs, so use this just as a guidance.
2. Boiled water to make the idiyappam dough.
3. Soaked the moong dal in little hot for the dal idiyappam to make it cook quick.
4. The dough will be hot to handle so, you can chop onion tomato, green chillies for the idiyappam varieties and grate coconut for sweet idiyappam. I had it ready in my freezer as I bulk grate and store in small ziplocs.
5. Don’t let the Dough cool down. It is easy to squeeze only till the dough is hot. So try squeezing soon.
6. Boil water in idli pot, in a small flat bottomed vessel, keep the dal inside, as I have done in this post,  with enough water for the dal.
7. Keep the idly plate over it and steam idiyappam in batches as you squeeze.
8. The idiyappam takes just a minute to cook, usually, while I squeeze the next one, the previous one gets cooked.
9. So repeat to finish the dough and by the time you finish cooking or even before that, the dal inside also will get cooked. Keep an eye. Check water too then and there.
10. Once everything is done, mixing part. Divide into 3 as per need (for us sweet less and savories more as I don’t touch sweet)
11. Mix ghee in the idiyappam meant for sweet. Sesame oil in the other two. Don’t worry if the idiyappam is looking stuck to each other, because while mixing, it will untangle by itself.
12. First temper for lemon variety and then prepare the dal idiyappam.
13. Mix them separately each – sweet, lemon and dal. Make sure to add sugar to the idiyappam meant for sweet, only after the idiyappam is cooled down completely. Otherwise will leave water.

Enjoy your special breakfast! Happy Sunday 

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Idiyappam varieties

Idiyappam varieties with lemon, sweet and paruppu idiyappam. This is just a menu plan idea rather than recipe, so check individual links for recipe.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 30 minutes

Cook Time 30 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 1 cup Idiyappam flour or homemade rice flour
• Sesame oil as needed
• Salt – As needed
• ½ cup Jaggery
• ½ cup Coconut
• 1 Cardamom
• 2 Lemon
• Green chilli
• Curry leaves

Cook ModePrevent your screen from going dark

Instructions

• I used 1 cup of idiyappam flour which was just right for 3 of us. Depending on the nature of the rice flour, the volume also differs, so use this just as a guidance.se will leave water.
• Boiled water to make the idiyappam dough.
• Soaked the moong dal in little hot for the dal idiyappam to make it cook quick.
• The dough will be hot to handle so, you can chop onion tomato, green chillies for the idiyappam varieties and grate coconut for sweet idiyappam. I had it ready in my freezer as I bulk grate and store in small ziplocs.
• Don’t let the Dough cool down. It is easy to squeeze only till the dough is hot. So try squeezing soon.
• Boil water in idli pot, in a small flat bottomed vessel, keep the dal inside, as I have done in this post,  with enough water for the dal.
• Keep the idly plate over it and steam idiyappam in batches as you squeeze.
• The idiyappam takes just a minute to cook, usually, while I squeeze the next one, the previous one gets cooked.
• So repeat to finish the dough and by the time you finish cooking or even before that, the dal inside also will get cooked. Keep an eye. Check water too then and there.
• Once everything is done, mixing part. Divide into 3 as per need (for us sweet less and savories more as I don’t touch sweet)Mix ghee in the idiyappam meant for sweet.
• Sesame oil in the other two. Don’t worry if the idiyappam is looking stuck to each other, because while mixing, it will untangle by itself.
• First temper for lemon variety and then prepare the dal idiyappam.
• Mix them separately each – sweet, lemon and dal. Make sure to add sugar to the idiyappam meant for sweet, only after the idiyappam is cooled down completely.

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