Sweet idiyappam with jaggery and coconut, flavored with cardamom. The syrup can be made ahead and used later to prepare this.
Idiyappam is a steamed south Indian breakfast with lots of variations you can make. This particular one is with jaggery and coconut.
Don't forget to check out my ultimate guide on how to make idiyappam in my website.
As I have told, we make idiyappam very often for breakfast and the family loves it.
But we make mixed 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.
Check out the other savory idiyappam varieties
- Tamarind idiyappam (Puli idiyappam)
- Lentils idiyappam (Paruppu idiyappam)
- Pepper jeera idiyappam (Milagu jeeraga idiyappam)
- Lemon idiyappam
- Stuffed idiyappam
Recipe card
Sweet idiyappam recipe
Ingredients
- ½ cup Idiyappam flour or Homemade rice flour
- 1 teaspoon Sesame oil
- Salt
- ¾ cup Jaggery powdered
- ½ cup Grated coconut
- 1 Cardamom
- 1 teaspoon Ghee
- 5 Cashew nuts optional
Instructions
Prepare dough
- Bring enough water to boil firstly, in a sauce pan.
- Meanwhile, take idiyappam flour, salt as needed and a teaspoon of sesame oil in a mixing bowl.
- Add boiling hot water little by little and mix using spatula.
- Once crumbly be careful with water and add very little. Mix in mashing way to for a dough.
- Keep aside covered for 5 mins.
- Once warm enough to handle, you can grease your hands with few drops of sesame oil and smoothly knead to a dough.
Steaming
- Now take a idiyappam press. Grease it too, in the inside and the top pressing part with sesame oil.
- Fill ¾th of the press with the prepared dough.
- Squeeze through idiyappam press over greased idiyappam steamer mesh or a greased idli plate.
- Bring to boil water in a steamer. Place the idiyappam and steam it for 2 minutes. Repeat the process to finish the dough.
Jaggery syrup
- In a heavy bottomed pan, add powdered jaggery and add water to immerse the jaggery. Bring to boil over medium flame and stir to dissolve the jaggery completely.
- No need for checking syrup consistency. Filter through a metal strainer if you want.
- Add grated coconut, powdered cardamom and mix well. Switch off the flame when it becomes thick.
Mixing
- Add this syrup to prepared idiyappam as needed and mix gently to make the idiyappam strands separate.
- Fry broken cashews in ghee and mix with this if desired.
Notes
- Do not overcook the idiyappam dough. Depending on the flour quality, some will need less water temperature while making dough.
- If not boiled enough also then the idiyappam will come dry and chewy. So make sure to keep the water in correct temperature according to the rice flour.
- Squeeze the idiyappam quickly before the dough gets cold as at times it will be difficult later.
- Choose finest rice flour for soft and moist idiyappams.
- Add salt only little to enhance the sweetness in this recipe.
- You can make the syrup before day and keep refrigerated for next day use.
- Use the jaggery syrup only as needed.
Stepwise photos
Prepare dough
- Bring enough water to boil firstly, in a sauce pan.
- Meanwhile, take idiyappam flour, salt as needed and a teaspoon of sesame oil in a mixing bowl.
- Add boiling hot water little by little and mix using spatula.
- Once crumbly be careful with water and add very little. Mix in mashing way to for a dough.
- Keep aside covered for 5 mins.
- Once warm enough to handle, you can grease your hands with few drops of sesame oil and smoothly knead to a dough.
Steaming
- Now take a idiyappam press. Grease it too, in the inside and the top pressing part with sesame oil.
- Fill ¾th of the press with the prepared dough.
- Squeeze through idiyappam press over greased idiyappam steamer mesh or a greased idli plate.
- Bring to boil water in a steamer. Place the idiyappam and steam it for 2 minutes. Repeat the process to finish the dough.
Jaggery syrup
1. In a heavy bottomed pan, add powdered jaggery and add water to immerse the jaggery. Bring to boil over medium flame and stir to dissolve the jaggery completely.
2. No need for checking syrup consistency. Filter through a metal strainer if you want.
3. Add grated coconut, powdered cardamom and mix well. Switch off the flame when it becomes thick.
4. Add this to prepared idiyappam as needed and mix gently to make the idiyappam strands separate. Fry broken cashews in ghee and mix with this if desired.
Serve sweet idiyappam for breakfast along with other tiffin items or other savory versions of idiyappam.
Geethu Sathiyan
Lovely,healthy recipe :-)Pls Post the "idyapam flour recipe " 🙂
Amulya Reddy
love the spoon and fork. where did u buy it 🙂
Anu Anand
love it with jaggery.
Kurinji
Very tempting recipe....
jeyashri suresh
My mom makes but i never tried on my own. Lovely it looks
sarulatha muthumaran
vow mouth watering....but very tiresome work....if anybody makes it for me, i will eat readily
Durga Karthik.
That bamboo mesh looks fine.Where do you get it?
Hari Chandana P
I love this sweet idiyappam.. yummy!!
Wer SAHM
delicious sweet treat
Raks anand
Daiso
Raks anand
Karaikudi
nandoos Kitchen
Love this sweet version of idiyappam.. Yumm..
Vijayalakshmi Dharmaraj
wow super yummy idiyappam aks.. Love it much...
anusha praveen
My granny used to make this Raji and i simply miss her and this too. A healthy way to kick start the day!
Durga Karthik.
Thanks Raks.
M D
This is delicious! We make them at home too and serve with cold coconut milk. Yum!
Veena Theagarajan
I do this when I want to do quick fix for my sweet cravings.. looks so yum!
Hema Venkataraman
You can add pottukadalai(roasted channa dal) and sesame seeds (roast and powdered )along with the coconut. it adds wonderful flavor.
Priya Suresh
I want a plate of this sweet idiyappam..
Farin Ahmed
Looks delicious!!!! My mom version too
Renu Srikanth
looks yum. nice clicks too
Kalpana Sareesh
looks so yumm.. m eyeing on the bamboo mesh ..
Kavitha Balachandran
Raji pls tell me whether I should use raw rice or boiled rice flour.my mom also does this with sugar and coconut.nice recipe
Raks anand
Raw rice
Lakshmi Canteen @ Koppa
I love this. My mother used to make this for me when I was a kid 🙂
seetha lakshmi
Can we get idiyappam maker in singapore? Sevai nazhi? I used to make with stainless steel nazhi