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Wednesday, April 2, 2014

sweet idiyappam
As I have told, we make idiyappam very often for breakfast and the family loves it. Though we make mixed idiyappam 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.

Sweet idiyappam recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 2


Idiyappam flour/ rice flour - 1/2 cup

Sesame oil - 1/2 tsp

Salt (if not in the idiyappam flour) - As needed

Jaggery, powdered - 3/4 cup

Grated coconut - 1/2 cup

Cardamom - 1

Ghee - 1 tsp

Cashew nuts (optional) - 5


  1. Bring enough water to boil, when it starts to boil, pour into the flour, (add salt if needed) along with sesame oil and make dough. Keep covered.
  2. 1-dough
  3. Make dough smooth when it is warm enough to handle and squeeze through idiyappam press over idiyappam steamer mesh or a greased idli plate. And steam it for 2 minutes.Repeat the process to finish the dough.
  4. 3-steam
  5. In a heavy bottomed pan, add powdered jaggery and add water to immerse the jaggery. Bring to boil and stir to dissolve the jaggery completely.
  6. 4-boil
  7. Add grated coconut, powdered elachi and mix well and switch off the flame when it becomes thick.
  8. 5-syrup
  9. Add this to prepared idiyappam and mix gently to make the idiyappam strands separate. Fry broken cashews in ghee and mix with this if desired.
  10. 6-mix


    • Bring water just to boil and do not boil for long time. If water is too hot, the dough will get over cooked which makes soft idiyappam but very hard to press. If not boiled enough also then the idiyappam will come dry and chewy. So make sure to keep the water in correct temperature.
    • Squeeze the idiyappam quickly before the dough gets cold as it will be difficult later.
    • Choose finest rice flour for soft and moist idiyappams.
    • Add salt only little to enhance the sweetness.
    • You can make the syrup before day and keep refrigerated for next day use.
    • Use the jaggery syrup only as needed. 

Serve for breakfast along with other tiffin items or other savory versions of idiyappam.


Check out the other savory idiyappam varieties

  1. Tamarind idiyappam
  2. Lentils idiyappam
  3. Pepper jeera idiyappam
  4. Tomato sevai
  5. Stuffed idiyappam

Labels: ,


  1. Lovely,healthy recipe :-)Pls Post the "idyapam flour recipe " :-)

  2. love the spoon and fork. where did u buy it :)

  3. Very tempting recipe....

  4. My mom makes but i never tried on my own. Lovely it looks

  5. vow mouth watering....but very tiresome work....if anybody makes it for me, i will eat readily

  6. That bamboo mesh looks fine.Where do you get it?

  7. I love this sweet idiyappam.. yummy!!

  8. delicious sweet treat

  9. Love this sweet version of idiyappam.. Yumm..

  10. wow super yummy idiyappam aks.. Love it much...

  11. My granny used to make this Raji and i simply miss her and this too. A healthy way to kick start the day!

  12. This is delicious! We make them at home too and serve with cold coconut milk. Yum!

  13. I do this when I want to do quick fix for my sweet cravings.. looks so yum!

  14. You can add pottukadalai(roasted channa dal) and sesame seeds (roast and powdered )along with the coconut. it adds wonderful flavor.

  15. I want a plate of this sweet idiyappam..

  16. Looks delicious!!!! My mom version too

  17. looks yum. nice clicks too

  18. looks so yumm.. m eyeing on the bamboo mesh ..

  19. 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

  20. I love this. My mother used to make this for me when I was a kid :)

  21. Can we get idiyappam maker in singapore? Sevai nazhi? I used to make with stainless steel nazhi


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I am currently away, might take a bit while to respond to your query, but will sure do when I find time.