Last Updated on 2 months by Neha Deshmukh

Idiyappam Recipe – Sweet, Lemon & Savory South Indian Breakfast

Introduction

Oh, idiyappam! These delicate, string-hopper pancakes hold a very special place in my heart. Growing up, Sunday mornings always meant the aroma of steaming idiyappam filling the house. My grandmother, a phenomenal cook, would make three different kinds – sweet, lemon, and savory – and it was a feast! It’s a bit of work, yes, but trust me, the end result is so worth it. I’m excited to share my family’s recipe with you, complete with all the tips and tricks I’ve learned over the years.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. You get three delicious variations in one go, offering a delightful mix of flavors and textures. It’s a complete South Indian breakfast that’s both satisfying and surprisingly light. Plus, it’s a fantastic way to impress your family and friends with a truly authentic dish!

Ingredients

Here’s what you’ll need to create this South Indian breakfast spread:

• 1 cup Idiyappam flour
• As needed Sesame oil
• To taste Salt
• ?? Jaggery (approximately ½ – ¾ cup, adjust to taste)
• ?? Coconut (approximately 1 cup grated)
• 1 Cardamom
• 2 Lemon
• To taste Green chilli
• To taste Curry leaves
• Moong Dal (quantity depends on how much paruppu idiyappam you want – about ½ cup dry dal is a good starting point)

Ingredient Notes

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

Idiyappam Flour: Types and Quality

You can find idiyappam flour at most Indian grocery stores. It’s made from rice flour and sometimes a little tapioca flour. The quality varies, so look for a brand that’s finely ground and feels smooth.

Sesame Oil: Regional Variations & Substitutes

Traditionally, sesame oil is used for its lovely aroma. In some regions, coconut oil is also used. If you don’t have sesame oil, a neutral oil like sunflower oil will work in a pinch, but the flavor won’t be quite the same.

Jaggery: Understanding Different Grades & Their Impact on Flavor

Jaggery is unrefined sugar, and it comes in different grades. Darker jaggery has a more robust, molasses-like flavor, while lighter jaggery is milder. I prefer a medium-dark jaggery for the sweet idiyappam. About 150-200g is a good starting point, but adjust to your sweetness preference.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best! It adds a wonderful sweetness and aroma. However, if you can’t find fresh, unsweetened desiccated coconut works well too. You’ll need about 1 cup grated.

Cardamom: The Importance of Freshly Ground Cardamom

Seriously, freshly ground cardamom makes a world of difference. The aroma is so much more vibrant. If you can, buy cardamom pods and grind them yourself using a spice grinder. Just one or two pods are enough for this recipe.

Moong Dal: Choosing the Right Variety

Split yellow moong dal is what you want here. It cooks quickly and has a lovely, mild flavor. Make sure it’s fresh, as older dal can take longer to cook.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Dough: First, bring some water to a boil. While it’s heating, get your idiyappam flour ready. Slowly pour the hot water into the flour, mixing constantly. You want a soft, pliable dough – not too sticky, not too dry. Add a little sesame oil and salt to the dough and knead well.
2. Soak the Dal: While the dough rests, soak the moong dal in hot water for about 20-30 minutes. This speeds up the cooking process.
3. Prep the Veggies: Chop your onions, tomatoes, and green chilies. Grate the coconut. Everything should be ready to go when the idiyappam is steamed.
4. Cook the Dal: Simultaneously, cook the soaked moong dal in a separate vessel. You can pressure cook it for 2-3 whistles, or simmer it on the stovetop until it’s soft and mushy.
5. Steam the Idiyappam: Now for the fun part! Load your idiyappam press with the dough. Grease the idli plates lightly with sesame oil. Press the idiyappam onto the plates, creating those beautiful string-like pancakes. Steam for about 1-2 minutes per batch.
6. Divide and Conquer: Once the idiyappam is cooked, divide it into three portions.
7. Sweet Idiyappam: Mix one portion with ghee, cooled jaggery, grated coconut, and crushed cardamom.
8. Lemon Idiyappam: Temper the second portion with mustard seeds and curry leaves in a little oil. Squeeze in the juice of the lemons and mix well.
9. Paruppu Idiyappam: Combine the third portion with the cooked moong dal and a little tempering (mustard seeds and curry leaves work great here).
10. Serve: Serve all three varieties warm. It’s a beautiful sight and an even more delicious experience!

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Idiyappam Texture

The key is the dough consistency. It should be soft and pliable, like playdough. If it’s too dry, add a little more hot water. If it’s too sticky, add a little more flour.

Troubleshooting Sticky Idiyappam Dough

If your dough is sticking to everything, lightly grease your hands with sesame oil while kneading.

Mastering the Steaming Process

Don’t overcrowd the steamer. Steam in batches to ensure even cooking.

Variations

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

• Vegan Idiyappam: Substitute the ghee in the sweet idiyappam with coconut oil.
• Gluten-Free Idiyappam: Idiyappam flour is naturally gluten-free, so you’re already good to go! Just double-check the label to ensure there are no hidden ingredients.
• Spice Level Adjustments (Green Chili): My friend loves to add a lot of green chilies to the savory version. Feel free to adjust the amount to your liking.
• Festival Adaptations (Onam, Pongal): During Onam and Pongal, idiyappam is often served with stew or a coconut-based curry.

Serving Suggestions

Idiyappam is traditionally served for breakfast, but it’s also delicious for brunch or a light dinner. It pairs perfectly with:

• Coconut chutney
• Sambar
• Stew
• Curry

Storage Instructions

Leftover idiyappam can be stored in the refrigerator for up to 2 days. Reheat by steaming or microwaving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is the best way to knead idiyappam dough?

Knead the dough vigorously for about 5-7 minutes until it’s smooth and elastic. This develops the gluten (even though the flour is rice-based, there’s still some starch that needs to be worked).

Can I make idiyappam dough ahead of time?

You can, but it’s best to make it on the day of. If you do make it ahead, store it in an airtight container in the refrigerator and bring it to room temperature before using.

What can I substitute for jaggery in the sweet idiyappam?

You can use brown sugar or coconut sugar as a substitute for jaggery, but the flavor won’t be exactly the same.

How do I prevent the idiyappam from sticking to the steamer plates?

Grease the plates very well with sesame oil. You can also line them with banana leaves for extra insurance.

What is the significance of serving three varieties of idiyappam together?

It represents the balance of flavors – sweet, sour, and savory – and is a traditional way to enjoy this dish in South India. It’s a symbol of completeness and abundance!