Authentic Besan Idiyappam Recipe – Crispy Indian Noodle Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Besan Idiyappam Recipe – Crispy Indian Noodle Sweet

Introduction

Oh, Besan Idiyappam! These crispy, golden noodles soaked in sweet syrup are a total treat. I remember the first time my nani (grandmother) made these for me during Diwali – the aroma filled the entire house, and I couldn’t wait to get my hands on them. It’s a bit of a labor of love, but trust me, the satisfying crunch and sweet flavor are so worth it. Today, I’m sharing her treasured recipe with you, complete with all my tips and tricks for perfect results.

Why You’ll Love This Recipe

This Besan Idiyappam recipe isn’t just about a delicious sweet; it’s about experiencing a little piece of Indian tradition. It’s perfect for festivals, special occasions, or just when you’re craving something a little different. Plus, it’s surprisingly fun to make – especially pressing the noodles through the idiyappam maker! You’ll love the delightful contrast between the crispy texture and the sugary sweetness.

Ingredients

Here’s what you’ll need to create this delightful treat:

• 2 cup Chickpea flour (Besan)
• ??> teaspoon Salt
• ?? cup Water
• 4 cup Canola oil (for frying)
• ?? cup Sugar
• ?? cup Water
• 2 Cardamom pods
• 1 cup Powdered sugar (for dusting)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Chickpea Flour (Besan) – Quality and Flavor

Using good quality besan is key. Look for a bright yellow color and a fresh aroma. The flavor of the besan really shines through, so don’t skimp here! About 200g of besan is equivalent to 1 cup.

Oil for Frying – Choosing the Right Oil for Crispy Results

Canola oil works beautifully because of its neutral flavor and high smoke point. You want an oil that can handle the heat without becoming smoky. Vegetable oil or sunflower oil are also good options.

Cardamom – Fresh vs. Ground & Regional Variations

I always prefer using whole cardamom pods and lightly crushing them. The flavor is so much more vibrant! Some families prefer a stronger cardamom flavor, so feel free to add a third pod if you like. In South India, a pinch of nutmeg is sometimes added to the syrup for extra warmth.

Sugar – Achieving the Perfect Syrup Consistency

Regular granulated sugar is perfect for this recipe. The key is to get the syrup to the “one-thread consistency” – we’ll cover that in the instructions. About 200g of sugar is equivalent to 1 cup.

Water – Importance of Temperature

Using room temperature water is best for making the dough. It helps the besan bind properly. For the syrup, the water should be clean and filtered.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the chickpea flour and salt. Gradually add water, mixing as you go, until you form a soft, pliable dough. It shouldn’t be too sticky or too dry – aim for a consistency similar to playdough.
2. Next, heat the oil in a deep pan or wok over medium-high heat. It’s important to get the oil nice and hot before you start frying.
3. Now, fill your idiyappam maker (using the large-hole attachment) with the dough. This is where the fun begins! Press the noodles directly into the hot oil, covering the surface as much as possible. Don’t overcrowd the pan – work in batches.
4. Fry the idiyappam until they start to sizzle and turn golden brown, flipping them once for even cooking. This usually takes about 2-3 minutes per batch. Drain them on paper towels to remove excess oil. Once cooled slightly, gently break them into smaller, bite-sized pieces.
5. While the idiyappam are frying, let’s make the sugar syrup. In a separate saucepan, combine the sugar, water, and crushed cardamom pods. Bring to a boil and continue cooking until the syrup reaches 230°F (110°C) or the “one-thread consistency.” To test, take a small drop of syrup between your thumb and forefinger and gently pull apart – a single thread should form.
6. Carefully toss the fried noodles into the hot sugar syrup, ensuring they are fully coated. Let them cool slightly in the syrup – this helps them absorb all that delicious sweetness.
7. Finally, dust the idiyappam with powdered sugar and gently mix. Store in an airtight container to keep them crispy.

Expert Tips

• Don’t be afraid to adjust the water in the dough – you might need a little more or less depending on the humidity.
• Keep a close eye on the oil temperature. If it’s not hot enough, the idiyappam will absorb too much oil and become soggy.
• The sugar syrup is crucial! Getting the consistency right is key to perfectly coated, crispy idiyappam.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Besan is naturally gluten-free, making this a fantastic gluten-free sweet treat.
• Spice Level Adjustment (Cardamom): My friend, Priya, loves adding a tiny pinch of saffron to the syrup for a beautiful color and subtle flavor.
• Festival Adaptations (Diwali, Holi): During Diwali, I like to arrange the idiyappam in decorative patterns. For Holi, a sprinkle of edible color adds a festive touch!

Serving Suggestions

Besan Idiyappam are delightful on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They’re a perfect after-dinner treat or a sweet snack any time of day.

Storage Instructions

Store the cooled idiyappam in an airtight container at room temperature for up to 3-4 days. They tend to lose their crispness over time, but they’ll still taste delicious!

FAQs

What is Besan Idiyappam traditionally served with?

Traditionally, Besan Idiyappam are enjoyed as a standalone sweet, but some families like to serve them with a side of warm milk or a cup of chai.

Can I make the sugar syrup ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator. You may need to gently reheat it before using, ensuring it’s back to the one-thread consistency.

How can I achieve a crispier texture for the idiyappam?

Make sure your oil is hot enough and don’t overcrowd the pan. Also, draining the fried idiyappam on paper towels is essential.

What is the best way to clean the idiyappam maker?

Soak the idiyappam maker in warm, soapy water for a few minutes, then use a small brush to remove any dough residue.

Can I use a different type of flour besides chickpea flour?

While chickpea flour is traditional, you could experiment with other flours like rice flour, but the texture and flavor will be different. I highly recommend sticking with besan for the authentic experience!