Paruppu idiyappam is one of the staple idiyappam variety amma makes as one among others she makes as a platter.
Idiyappam is our family favorite. My kid and my hubby loves the simple sweet idiyappam mixed with sugar and coconut.
But I love the savory versions better and don’t even touch the sweet version. Do check out my how to make idiyappam post in my website for detailed information.
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I love all the tangy version like lemon, tamarind. And this one too… My mom makes this for dinner and she makes 3 varieties –sweet/ this mild paruppu idiyappam /tangy version.
Since I make idiyappam for breakfast always, I either make only sweet or with tangy version. This version of paruppu idiyappam takes some work, so I make in weekend mornings.
It’s healthier comparatively too as it has some nutritional value with added protein from moong dal (paasi paruppu).
Recipe card
Paruppu idiyappam
Ingredients
For idiyappam dough
- 1 cup Idiyappam flour
- Water – As needed
- 1 teaspoon Sesame oil
- Salt – as needed
For mixture
- ¼ cup Moong dal Paasi paruppu
- 1 Onion
- 1 Tomato
- 3 Green chillies
- ¼ cup Coconut grated
- Salt – As needed
To temper
- 1 tablespoon Coconut oil edible
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- Curry leaves A sprig
Instructions
Prepare dough
- Take the flour in a wide bowl firstly with salt, sesame oil.
- Mix hot water as needed, using a spatula for a dough.
- Let it get cooled until it turns warm enough to knead.
- Keep covered always. Prepare idiyappam and keep in a casserole.
Prepare dal mixture
- Chop onion, tomato and green chillies.
- Cook the moon dal just till soft. Don’t over cook and mash.. It should be seen as shown in the picture.
- You can either boil and cook or keep inside the idli pot and steam it.
- Now, heat a pan with oil and add the tempering items. Add onion and fry till transparent.
- In goes the chopped tomatoes and fry for a min in medium flame.
- Now add the dal and give it a quick stir..
- Lastly add the grated coconut and salt and mix well for a minute.
- Now the dal mixture is ready.
Mixing
- Take the prepared idiyappam in a wide bowl and tear it roughly.
- Add the prepared dal and mix gently taking care not to mash the idiyappams.
- Add few drops of edible coconut oil for extra flavor. You can add sesame oil too while mixing (2 teaspoon)
Notes
- Depending on the flour’s quality the water temperature may vary. Some flour need high temperature (rolling boil), some need little less temperature (just until bubble start to appear at bottom. So adjust accordingly.
- If the dough gets over cooked, then it gets hard to press through.
- At the same time, if the water is not hot enough, you will get a dry, chewy idiyappam.
- When we add sugar or the prepared dal, the idiyappam will be easier to mix by itself, so no need to make the idiyappam separate before mixing. You will get it done while mixing itself.
- You can make lemon idiyappam just the way we do for lemon rice. And use pulikaichal for making puli idiyappam.
Instructions
Prepare dough
1. Take the flour in a wide bowl firstly with salt, sesame oil. Mix hot water as needed, using a spatula for a dough.
2. Let it get cooled until it turns warm enough to knead. Make a smooth dough. Keep covered always.
3. I got these lovely bamboo mesh like things, meant for steaming from my mami.
4. Prepare idiyappam and keep in a casserole.
5. Steam cook these just till its cooked, don’t over cook (Takes one or 2 minutes, if you keep Inside after the water boils) . Because if over cooked, make the separating part bit tougher. Make in batches until you finish the dough.
6. Now the basic idiyappam is ready.
Preparation
1. Chop onion, tomato and green chillies. Cook the moon dal just till soft. Don’t over cook and mash. It should be seen as shown in the picture.
2. Heat a pan with oil and add the tempering items. Add onion and fry till transparent.
3. Add the chopped tomatoes and fry for a min in medium flame.
4. Now add the dal and give it a quick stir..
5. Lastly add the grated coconut and salt and mix well for a minute.
6. Now the dal mixture is ready
7. Take the prepared idiyappam in a wide bowl and tear it roughly. Add the prepared dal and mix gently taking care not to mash the idiyappams.
8. Add few drops of edible coconut oil for extra flavor. You can add sesame oil too while mixing (2 teaspoon)
Bonus! Coconut & sugar Idiyappam
Mix idiyappam with coconut and sugar as needed and add a powdered cardamom, a teaspoon of ghee if you like.
Enjoy !
Nice post, I luv both sweet n karam. With dal this sounds interesting, havent heard or tasted it, now tempting me 🙂
that looks absolutely tempting Raji!…I have never had idiyappam…and looking at these pics…makes me want to try it!…looks so good!
Looks tempting and slurp… can you here me?
Yummy savoury idiappam…
tasty idiappam
The idiappam looks delicious. Would love to try this 🙂
awesome! you made idiyappam from the scratch…wow. I remember my patti used to do this process when we were young. LOoks really yum.
Yummy Idiyappam!!!! Raks can i make the dough overnight and make it in the morning!!!!
delicious idiyappam…loved the addition of dal in it…very innovative recipe…
colourful and healthy idiyappam….nice presentation and click raks!
2011 எலக்க்ஷனை ஒட்டி இந்த போஸ்ட் போட்டு இருந்தேள்னா அழகா புரட்சித்தலைவி கிட்ட அந்த இடியாப்ப போட்டோவை காமிச்சு ஒரு தங்க மோதிரமே வாங்கி இருக்கலாம்..:)
படிக்கர்துக்கு(பாக்கர்த்துக்கும்தான்) ரொம்ப அழகா இருக்கு உங்களோட எழுத்து நடை! வாழ்த்துக்கள்!
wow wonderful idiyappam…. and beautiful clicks…. i am always impressed by your innovative recipes… definitely going to try this….
This is a very yummy version of iddiyam and very new also, and i enjoyed this thoroughly when i had this at ur ur place.
Even i wanted to try this ,love the bamboo plates for steaming the idiyappam , very new to me.
superb!
Nice post for me idiyappam any time if it is savory or sweet yuymmm.just love that steaming plates very new to me and usefull too.
Beautiful click…..love idiyappam and u made it perfect!!
Love both version eventhough i'll go for coconut and sugar version, my fav anytime..
Delicious idiyappam..love both versions,will try the savory version soon,pic are really tempting.
Romba nalla irruku Raji idiyappam.Aishu also like the savoury version,i use to prepare in normal method will try this dhal version next time:)
Raji,
Idiyappam looks delicious. We usually eat with spicy curry only. Savory version of Idiyappam sounds delicious.
Superb mouthwater recipe. Where do you get idiappam flour in US ? Which brand pls specify..I love all your recipes and photography and i'm a silent visitor of your blog. Great !!
Woww… looks absolutely perfect and delicious !!
Awesome job dear !!
Idiyappams looks yummy n cute!:)
dal idiyappam is new to me.
We used to make this often at home..My favourite too..loved your clicks..
Beautiful iddyappam!! Love the steaming basket!!
For me, idiyaapam (any kind) is definitely a weekend thing.. i can't even dream of making this on a weekday! 🙂 I, like you, prefer the savoury versions – paruppu variety seems really good.
A very new recipe for me..sounds delicious!
US Masala
Wow..this is something new!!For me,it has always been Idiyappan and Stew,nothing else.Love this meal-by-itself Idiyappam.And I loooove those Bamboo plates!!
What a delicious looking idiyappam dear. A perfectly made wonderful meal. Loved the very look of it.
Deepa
Hamaree Rasoi
Gosh…..I loved ur steamer baskets dear….whr did u get them from???
Lovely idiyappam….this version of adding dal is somewat new to me where as the sweeter version is we r quite familiar wid…looks irreristable…my all time favorite
What a great post with step by step pictures. Good effort!
A truly unique and tempting version of idiyappam!
Wow i love idiayappam and all kinds and flavours.. adding moong dhal with tomato and onion is new to me wish to try it soon. By the way pictures are making me drool Raji.
I have never seen them made in a basket like that, andlove this dish too.
Simply superb raks…loving all ur posts and i've become a follower…
http://jellybelly-shanavi.blogspot.com
This is quite new to me … I ahd it couple of times at my friends place and thought some type of upma with shevai 🙂
Very cute props Raks.. be it the bamboo mesh or the wooden bowl n spoon…
My eyes are getting glued to the props than the dish… lol
Idiyapam is fantastic… Isnt it more like Sevai?? I meant freshly prepared sevai .
This dish is quite new to me but you've made it look especially appealing. I hope you have a wonderful day. Blessings…Mary
I have never had idiyappam, but heard and lot about it and I really like the savory version.
you surprise me with your recipes:) WHo is that maami? can I get the instrument:) I do not have the press too:( I wish I could taste!!
Cute bamboo plates. i never tried idiyappam on my own so far 😛 ..i shud make it 🙂 nice clicks as always 🙂
Loved the first pic.Nice savoury version of idiyappam.Makes me hungry.yumm yumm.
i love this….ooh..drool.drool..so perfect and yummy!!
Hi, I have been following your site for all south indian recipes, liked the way its drafted & step by step explanation given. Its very useful for beginners like me.
For idiyappam, I am able to make dough however when I try to squeeze to make noodles, only a portion of it gets through the bottom nett, most of dough comes out of front end of mould & spreads all over my hand and mould gets messy & sticky. I find it very difficult to press idiyapam dough to make string hoppers. I am using same wooden mould posted in your picture. What mistake would I be makking in preparation?can you please suggest some tips.
Recipe I use to make idiyapam dough
1 cup of seived rice flour add 3/4 cup of hot water(with salt and drops of oil)
This give me a consistency that is not very hard nor watery but it normal. Try to squeeze them when its hot itself.
Hi, Try reducing the temperature of the water. Because, at times, if the dough is fully cooked when you add hot water, it will become hard to press.
Thanks Raks…I shall try this way
V can use rice flour for making this or else v have do in idiyappam flour ly
Idiyappam flour gives soft and moist idiyappam. Some rice flour wont give good result. It will be dry, rubbery and hard to squeeze. Idiyappam flour is recommended.