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    Home » Recipes » Breakfast & Dinner Ideas

    Paruppu idiyappam | Idiyappam varieties

    November 20, 2010 by Raks Anand 48 Comments / Jump to Recipe

    Paruppu idiyappam is one of the staple idiyappam variety amma makes as one among others she makes as a platter.

    paruppu idiyappam
    Paruppu idiyappam

    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.

    Jump to:
    • Recipe card
    • Instructions

    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).

    pasi paruppu idiyappam
    Pasi paruppu idiyappam

    Recipe card

    paruppu idiyappam
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    Paruppu idiyappam

    Paruppu idiyappam is on of the staple idiyappam variety amma makes as one among others she makes as a platter.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 3 people
    Cup measurements

    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
    Prevent your screen from going dark

    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 tsp)

    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.
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    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.

    Mix

    2. Let it get cooled until it turns warm enough to knead. Make a smooth dough. Keep covered always.

    Dough

    3. I got these lovely bamboo mesh like things, meant for steaming from my mami.

    Mesh

    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.

    Steamed

    6. Now the basic idiyappam is ready.

    Idiyappam

    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.

    Texture of payatham paruppu for idiyappam

    2. Heat a pan with oil and add the tempering items. Add onion and fry till transparent.

    Fry onion

    3. Add the chopped tomatoes and fry for a min in medium flame.

    Add tomato

    4. Now add the dal and give it a quick stir..

    Dal

    5. Lastly add the grated coconut and salt and mix well for a minute.

    Add coconut

    6. Now the dal mixture is ready

    Paruppu Ready to mix with idiyappam

    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. 

    Mix

    8. Add few drops of edible coconut oil for extra flavor. You can add sesame oil too while mixing (2 tsp)

    Paruppu Idiyappam

    Bonus! Coconut & sugar Idiyappam

    Mix idiyappam with coconut and sugar as needed and add a powdered cardamom, a teaspoon of ghee if you like.

    coconut, sugar, idiyappam

    Enjoy !

    Sugar idiyappam
    Sweet idiyappam with sugar

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    • Arisi sundal recipe (Pacharisi sundal)

    Reader Interactions

    Comments

    1. Sharmilee! :)

      November 20, 2010 at 6:00 am

      Nice post, I luv both sweet n karam. With dal this sounds interesting, havent heard or tasted it, now tempting me 🙂

      Reply
    2. Smitha

      November 20, 2010 at 6:02 am

      that looks absolutely tempting Raji!...I have never had idiyappam...and looking at these pics...makes me want to try it!...looks so good!

      Reply
    3. Shanthi

      November 20, 2010 at 6:07 am

      Looks tempting and slurp... can you here me?

      Reply
    4. Pushpa

      November 20, 2010 at 6:15 am

      Yummy savoury idiappam...

      Reply
    5. Santosh Bangar

      November 20, 2010 at 6:49 am

      tasty idiappam

      Reply
    6. Paaka Shaale

      November 20, 2010 at 7:02 am

      The idiappam looks delicious. Would love to try this 🙂

      Reply
    7. Vidhya

      November 20, 2010 at 7:07 am

      awesome! you made idiyappam from the scratch...wow. I remember my patti used to do this process when we were young. LOoks really yum.

      Reply
    8. PriyaVaasu

      November 20, 2010 at 7:36 am

      Yummy Idiyappam!!!! Raks can i make the dough overnight and make it in the morning!!!!

      Reply
    9. Soumya

      November 20, 2010 at 7:41 am

      delicious idiyappam...loved the addition of dal in it...very innovative recipe...

      Reply
    10. Rekha shoban

      November 20, 2010 at 8:14 am

      colourful and healthy idiyappam....nice presentation and click raks!

      Reply
    11. தக்குடுபாண்டி

      November 20, 2010 at 8:21 am

      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!

      Reply
    12. Akila

      November 20, 2010 at 8:34 am

      wow wonderful idiyappam.... and beautiful clicks.... i am always impressed by your innovative recipes... definitely going to try this....

      Reply
    13. jeyashrisuresh

      November 20, 2010 at 8:39 am

      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.

      Reply
    14. Kurinji

      November 20, 2010 at 9:07 am

      superb!

      Reply
    15. rekhas kitchen

      November 20, 2010 at 9:56 am

      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.

      Reply
    16. swapna

      November 20, 2010 at 12:52 pm

      Beautiful click.....love idiyappam and u made it perfect!!

      Reply
    17. Priya

      November 20, 2010 at 1:16 pm

      Love both version eventhough i'll go for coconut and sugar version, my fav anytime..

      Reply
    18. Suja Sugathan

      November 20, 2010 at 1:58 pm

      Delicious idiyappam..love both versions,will try the savory version soon,pic are really tempting.

      Reply
    19. Premalatha Aravindhan

      November 20, 2010 at 2:48 pm

      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:)

      Reply
    20. Swathi

      November 20, 2010 at 4:21 pm

      Raji,

      Idiyappam looks delicious. We usually eat with spicy curry only. Savory version of Idiyappam sounds delicious.

      Reply
    21. shan's health cusine

      November 20, 2010 at 4:24 pm

      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 !!

      Reply
    22. Hari Chandana

      November 20, 2010 at 5:42 pm

      Woww... looks absolutely perfect and delicious !!
      Awesome job dear !!

      Reply
    23. Mahi

      November 20, 2010 at 7:03 pm

      Idiyappams looks yummy n cute!:)
      dal idiyappam is new to me.

      Reply
    24. Nithu Bala

      November 20, 2010 at 9:38 pm

      We used to make this often at home..My favourite too..loved your clicks..

      Reply
    25. Apu

      November 20, 2010 at 10:40 pm

      Beautiful iddyappam!! Love the steaming basket!!

      Reply
    26. Laavanya

      November 20, 2010 at 10:44 pm

      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.

      Reply
    27. aipi

      November 21, 2010 at 12:56 am

      A very new recipe for me..sounds delicious!

      US Masala

      Reply
    28. Divya Kudua

      November 21, 2010 at 2:14 am

      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!!

      Reply
    29. Hamaree Rasoi

      November 21, 2010 at 4:08 am

      What a delicious looking idiyappam dear. A perfectly made wonderful meal. Loved the very look of it.

      Deepa
      Hamaree Rasoi

      Reply
    30. Prathibha

      November 21, 2010 at 11:27 am

      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

      Reply
    31. Quay Po Cooks

      November 21, 2010 at 3:42 pm

      What a great post with step by step pictures. Good effort!

      Reply
    32. Sowmya

      November 21, 2010 at 3:56 pm

      A truly unique and tempting version of idiyappam!

      Reply
    33. Pavithra

      November 21, 2010 at 4:10 pm

      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.

      Reply
    34. Happy Cook

      November 21, 2010 at 7:29 pm

      I have never seen them made in a basket like that, andlove this dish too.

      Reply
    35. Shanavi

      November 22, 2010 at 3:38 am

      Simply superb raks...loving all ur posts and i've become a follower...

      http://jellybelly-shanavi.blogspot.com

      Reply
    36. Kanchan

      November 22, 2010 at 5:49 am

      This is quite new to me ... I ahd it couple of times at my friends place and thought some type of upma with shevai 🙂

      Reply
    37. Sandhya Hariharan

      November 22, 2010 at 9:40 am

      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 .

      Reply
    38. Mary

      November 22, 2010 at 3:28 pm

      This dish is quite new to me but you've made it look especially appealing. I hope you have a wonderful day. Blessings...Mary

      Reply
    39. Priya (Yallapantula) Mitharwal

      November 22, 2010 at 5:19 pm

      I have never had idiyappam, but heard and lot about it and I really like the savory version.

      Reply
    40. Sharmi

      November 23, 2010 at 1:40 pm

      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!!

      Reply
    41. Chitra

      November 24, 2010 at 11:19 am

      Cute bamboo plates. i never tried idiyappam on my own so far 😛 ..i shud make it 🙂 nice clicks as always 🙂

      Reply
    42. Sreelekha Sumesh

      November 24, 2010 at 2:17 pm

      Loved the first pic.Nice savoury version of idiyappam.Makes me hungry.yumm yumm.

      Reply
    43. Sarah Naveen

      November 24, 2010 at 5:21 pm

      i love this....ooh..drool.drool..so perfect and yummy!!

      Reply
    44. Unknown

      April 01, 2016 at 12:37 pm

      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.

      Reply
    45. Raks anand

      April 01, 2016 at 12:45 pm

      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.

      Reply
    46. Unknown

      April 04, 2016 at 7:15 am

      Thanks Raks...I shall try this way

      Reply
    47. subasri gautham

      January 13, 2017 at 12:25 am

      V can use rice flour for making this or else v have do in idiyappam flour ly

      Reply
    48. Raks anand

      January 13, 2017 at 12:43 am

      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.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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