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sweet idiyappam
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Sweet idiyappam recipe

Sweet idiyappam with jaggery and coconut, flavored with cardamom. The syrup can be made ahead and used later to prepare this.
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 2
Author: Raks Anand

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.