Black Sesame Idiyappam Recipe – Traditional South Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Black Sesame Idiyappam Recipe – Traditional South Indian Sweet

Hey everyone! If you’re anything like me, you absolutely love a good South Indian sweet. And this Black Sesame Idiyappam? It’s a little slice of heaven. I remember my grandmother making these during Onam, the aroma of sesame and jaggery filling the entire house. It’s a bit of work, but trust me, the end result is SO worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a sweet; it’s a little piece of tradition. Black sesame idiyappam are soft, subtly sweet, and packed with flavour. The nutty sesame filling perfectly complements the delicate rice flour cups. Plus, it’s a wonderful way to enjoy the health benefits of black sesame seeds! It’s a delightful treat for festivals, special occasions, or just a cozy afternoon snack.

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup Idiyappam flour or processed rice flour (about 150g)
• 1 teaspoon Sesame oil (about 5ml)
• As needed Water (approximately ½ – ¾ cup or 120-180ml)
• Salt to taste
• ?? cup Black sesame seeds (about 100g)
• ?? cup Jaggery (powdered) (about 150g – adjust to your sweetness preference)
• ?? cup Grated coconut (about 100g)
• 1 Cardamom (pods)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Idiyappam Flour/Rice Flour: This is the star of the show! You can find Idiyappam flour at most Indian grocery stores. If you can’t find it, processed rice flour works beautifully too.
• Black Sesame Seeds: These little seeds are nutritional powerhouses! Look for good quality, plump seeds. They have a much richer flavour.
• Jaggery: Jaggery is unrefined cane sugar, and it gives this sweet its lovely caramel flavour. You can find it in block or powdered form. I prefer powdered for easier mixing, but you can grate a block if that’s what you have. Regional variations exist – some use palm jaggery for a slightly different flavour profile.
• Sesame Oil: A good quality sesame oil adds a lovely aroma. Cold-pressed sesame oil is fantastic if you can get your hands on it, but regular sesame oil works just fine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to prep those sesame seeds. Wash them thoroughly 3-4 times to remove any impurities. Then, spread them out on a clean cloth and let them dry for about 15 minutes.
2. Now, let’s make the dough. Boil water with the sesame oil. Add it to the rice flour with a pinch of salt and mix well. Knead it when it’s warm – it’ll come together nicely. Cover it and let it rest.
3. Time for the filling! Dry roast the sesame seeds until they start to pop and become fragrant. Be careful not to burn them! Add the powdered jaggery, grated coconut, and cardamom. Cook on low heat, stirring constantly, until the mixture thickens.
4. Let the filling cool down a bit – you don’t want to burn your fingers! Once it’s cool enough to handle, roll it into small balls.
5. Now, shape the rice dough into small cups. Place a sesame ball into each cup and gently seal the edges.
6. Finally, steam these little bundles of joy in boiling water for 8-10 minutes, or until they become glossy and slightly translucent. Serve them warm and enjoy!

Expert Tips

• Don’t skip the resting time for the dough! It makes it much easier to work with.
• Keep a close eye on the sesame seeds while roasting – they burn easily.
• If the filling is too dry, add a teaspoon of water at a time until it reaches the right consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use vegan jaggery! There are some great options available now.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of clove along with the cardamom.
• Festival Adaptations: My family always makes these during Onam and Pongal. They’re considered auspicious and bring good luck!

Serving Suggestions

These are best enjoyed warm, fresh out of the steamer. A cup of chai or filter coffee is the perfect accompaniment. They also make a lovely addition to a festive spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming them again for a few minutes.

FAQs

Let’s answer some common questions:

• What is Idiyappam flour and can I substitute it? Idiyappam flour is a special type of rice flour used to make string hoppers. If you can’t find it, regular processed rice flour is a good substitute.
• What is the best way to clean sesame seeds? Washing them thoroughly several times is key to removing any dirt or impurities.
• Can I use coconut flakes instead of grated coconut? While you can, grated coconut provides a much better texture and flavour.
• How do I know when the sesame filling is ready? The filling should be thick enough to roll into balls and hold its shape. It will also have a lovely caramelised aroma.
• Can these be made ahead of time and frozen? Yes! You can freeze the assembled idiyappam before steaming. Steam them directly from frozen, adding a couple of extra minutes to the cooking time.