Olaiappam recipe, Sweet Idli recipe

Note

* 1 cup = 235 ml

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!