Olaiyappam / Karuppu Idli/ Sweet Idli | South Indian Breakfast Recipe

 Olaiyappam - Its a sweet idly based with appam batter mixed with jaggery. Its other name is "Karuppu Idli" thats how we pondicherrian called it but dont know that why we called like  it.

We can eat as such or served with freshly  squeezed coconut milk with sugar.However we mostly prefer with plain.

I  already posted appam batter with rice flour .In this recipe i shared a traditional method.

Let us move to the recipe.

Preparation Time :30 mins
Soaking Time : 2 hrs
Fermenting Time :8 - 10 hrs
Serves - 4

Ingredients
Raw Rice - 2 1/2 cups
Par boiled Rice -1/2 cup
Whole white urad dal - 1/4 cup
Methi Seeds -1/2 tsp
Grated Coconut -1/2 cup
Cooked Rice -1 hand fistful
Salt -To taste
Grated Jaggery - 1/2 cup + 1/4 cup
Cardamom Powder -1/4 tsp
Split Yellow Moong Dal -2 tbsp

Method

*Soak the Both rice with urad dal and methi seeds together for 2 hrs.Once it soaked drain the water .

 *Grind it with 1/2 cup grated coconut and cooked rice to a very smooth batter.Mix with little salt.Ferment it overnight .

*The batter should be very thick .

 *Next day the batter is well fermented.You can see the both pictures.

 *Dry roast the moong dal until the nice aroma comes,keep it aside

* In a vessel add the jaggery and litter water.Boil it until the jaggery dissolve then filter it to remove the impurities.

*Once the jaggery water cooled down mix it appam batter.Now the batter will become too thin.

*Put some water in a  idli vessel ,heat it in medium flame.On the idli plate place the cotton cloth fill it with some batter on the mould.

*On the top sprinkle with roasted dal and grated coconut.Slightly press it them

 *Let it steam it for  6- 7mins

 *Once it cooked invert the idli plate on a broad plate,remove the plate and sprinkle some water on the cloth.Remove the idlies from the cloth gently.

MY NOTES

*The batter should be very fine and thick

*You can also make sweet appam in the same batter .

*The key ingredients of soft idli is dont overcook it else it will become dry and hard.

*The colour of the idli depends upon the colour of the jaggery.