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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.
Prep Time20 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 3 people


For idiyappam dough

  • 1 cup Idiyappam flour
  • Water - As needed
  • 1 teaspoon Sesame oil
  • Salt

For mixture

  • ¼ cup Moong dal Paasi paruppu
  • 1 Onion
  • 1 Tomato
  • 3 Green chillies
  • ¼ cup Coconut grated
  • Salt

To temper

  • 1 tablespoon Coconut oil edible
  • ½ teaspoon Mustard
  • 1 teaspoon Cumin seeds
  • Curry leaves A sprig


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.


  • 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)


  • 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.