sweet idli

Olaiappam recipe, Sweet Idli recipe

Olaiappam/ Sweet idli is a soft, spongy and fluffy idli where idli is sweetened with jaggery, flavored with cardamom and topped with grated coconut, moong dal and steamed to perfection. This sweet idli is usually served as breakfast along with ginger chutney. This is Pondicherry (I was born there) specialty food and amma prepares this at home whenever we feel bored with regular idli. This idli looks interesting and very appetizing from regular idli and can be served as snack/ tiffin also.
sweet idli recipe

My mom made this idli last week and sent me picture of it so I was reminded of it and thought to share the same in the blog thought might be new for those who don’t know and for some it might be nostalgic. The only condition to prepare this idli is you need freshly made idli batter that too thick batter as adding jaggery water will thin the batter, which will flatten the idli, so thick batter will compensate the consistency. So make sure to carry thick idli batter and the recipe is here HOMEMADE IDLI DOSA BATTER. So let’s get to the making of Olaiappam!
olaiappam recipe

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Olaiappam recipe, Sweet Idli recipe
Serves 1
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1. Idli batter – ½ cup (homemade)
  2. 2. Jaggery – 2 tbsp
  3. 3. Water – 2 tbsp
  4. 4. Cardamom powder – ¼ tsp
  5. 5. Grated coconut – 2 tbsp
  6. 6. Moong dal – 1 tbsp
  7. 7. Oil – 1 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Dry roast moong dal in low flame until it turns light golden color. When the dal turns light golden color put off the flame and transfer it to a flame.
  2. Now in the same pan add jaggery and water. Mix well and when the jaggery is dissolved put off the flame and keep it aside for it to cool down.
  3. Now in a cup add thick idli better, to it add cardamom powder and jaggery mixture. Mix well. Make sure the idli batter is not thin as it will yield flat idli’s. If you feel your batter is thin after adding jaggery mixture add some more batter.
  4. Now heat water in idli steamer. Now grease idli plates with few drops of oil, then add moong dal as first layer, then add a tsp of gated coconut as second layer and finally pour a ladle of idli batter. Now keep the idli plate in idli steamer and cook/ steam it for 10 minutes.
  5. When done remove the idli plate from the steamer and keep it aside for a minute. After 1 minute wet a spoon with little water (wetting the spoon with water helps in scooping idli easily) and scoop idli from the idli plate and serve it hot with ginger chutney/ relish it just like that!
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How to make Olaiappam with step by step images


  1. Dry roast moong dal in low flame until it turns light golden color. When the dal turns light golden color put off the flame and transfer it to a flame. Now in the same pan add jaggery and water. Mix well and when the jaggery is dissolved put off the flame and keep it aside for it to cool down.
  2. Now in a bowl add thick idli better, to it add cardamom powder and jaggery mixture. Mix well. Make sure the idli batter is not thin as it will yield flat idli’s. If you feel your batter is thin after adding jaggery mixture add some more batter.
  3. Keep dal, grated coconut and batter ready. This is the consistency that we are looking for the batter.
  4. Now heat water in idli steamer. Now grease idli plates with few drops of oil, then add moong dal as first layer, then add a tsp of gated coconut as second layer and finally pour a ladle of idli batter. (I made only2 idli’s for the blog)
  5. Now keep the idli plate in idli steamer and cook/ steam it for 10 minutes. When done remove the idli plate from the steamer and keep it aside for a minute. After a minute wet a spoon with little water (wetting the spoon with water helps in scooping idli easily) and scoop idli from the idli plate and serve it hot with ginger chutney/relish it just like that!
    olaiappam recipe

 

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