Olaiappam or Sweet Idli is an authentic breakfast from Pondicherry and Tamil Nadu. These steamed Idlis are also referred to as a steamed version of appam. They serve this as a snack or dinner as well.
When Priya Suresh had shared her family recipe passed on from her grandmom, I had made a note to make it sometime myself. This is very similar to the regular Idlis, except they make it sweet by adding either jaggery or sugar for the sweetness.
These Olaiappam / Sweet idli is a soft, spongy and fluffy idli. We can sweetened the Idlis with jaggery or sugar, flavored with cardamom and topped with grated coconut, moong dal and steamed to perfection. The other names you can refer this dish are Olai Appam, Ulai aappam.
So for O in the A to Z Indian Steamed Dishes, it is Olaiappam.
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Ingredients
These Idlis are made with regular Idli batter. So follow any of the regular Idli batter measurement to make the Idlis.
The main difference is the sweetner added to the batter, topped with grated coconut and roasted moong.
Sweetener - You can either use Sugar or Jaggery as the sweetener.
See recipe card for quantities.
Instructions
For Making the Idli Batter
Proceed as you normally do to make the Idli Batter. Make sure the batter is well fermented.
For Making the toppings
Heat a nonstick pan. Dry roast the split moong dal and roast until golden, remove to a plate.
Next add the fresh grated coconut, roast well. Remove and let both the dal and coconut cool down.
For Making the Idli
Grind the Idli Batter as you normally do. Let it ferment as you normally do. Remove the portion you want to make these idlis.
Take the thick Idli Batter in a bowl, add sugar and cardamom powder. Mix well.
Steaming the Idlis
Fill the Idli Steamer with water and bring to a boil.
Meanwhile, grease the idli plate with oil.
Pour the batter to 3/4 of the moulds.
Top the Idlis with the roasted dal and coconut on each.
Place the Idli stacks into the steamer and steam for about 10-12 minutes.
Let it stand for 5 minutes, before you remove the idlis
How to Serve these Olaiappam
For the Sweet tooth
You can serve these Idlis with Coconut Milk.
Mix the thick coconut milk with sugar.
Just before serving, dunk the Idlis in the milk and serve.
For the Savory version
Traditionally they serve these sweet idli for breakfast along with ginger chutney.
Equipment
We need a Idli Steamer with plates for steaming.
Mixer/Grinder to make the batter
Pan to dry roast the dal.
Storage
The Idli Batter can be refrigerated for 2 to 3 days. However, if you are making this version, make it the first day so that the batter is not sour.
Expert Tips
Make sure the batter is thick and do not make this with sour batter.
If you want to make it with yeast, it will be similar to Sannas.
Fill the moulds to only 3/4th as we will be topping it with grated coconut and moong.
Recipe
Olaiappam | How to make Sweet Idli from Pondy
Ingredients
For Idli Batter
- 1 cup Parboiled Rice
- 1/4 cup Urud dal
- Few Fenugreek Seeds
For Making Olaiappam
- 2 tablespoon Sugar
- 1/4 teaspoon Cardamom Powder
- 2 tablespoon Split Yellow Moong Dal / Pasi parupu, roasted
- 1/4 cup Coconut freshly grated / Thengai Thuruval, roasted
To serve
- 1 cup Thick Coconut Milk
- Sugar as needed
Instructions
For Making Idli Batter
- Proceed as you normally do to make the Idli Batter. Make sure the batter is well fermented.
For Making the toppings
- Heat a nonstick pan. Dry roast the split moong dal and roast until golden, remove to a plate.
- Next, add the freshly grated coconut, and roast well. Remove and let both the dal and coconut cool down.
For Making the Idli
- Grind the Idli Batter as you normally do. Let it ferment as you normally do. Remove the portion you want to make these idlis.
- Take the thick Idli Batter in a bowl, and add sugar and cardamom powder. Mix well.
Steaming the Idlis
- Fill the Idli Steamer with water and bring to a boil.
- Meanwhile, grease the idli plate with oil.
- Pour the batter into 3/4 of the moulds.
- Top the Idlis with the roasted dal and coconut on each.
- Place the Idli stacks into the steamer and steam for about 10-12 minutes.
- Let it stand for 5 minutes before you remove the idlis
Nutrition
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Apart from Idlis that we make in Idli moulds, we have Idlies like Thatte Idli we make in single plate.
Vaishali says
I couldn’t have ever dreamt of a sweet idli and now I am trying to absorb the flavours . Like the idea of topping with grated coconut and dunking in coconut milk !
Radha says
This is a delicious breakfast! Love the mild sweet from the base and with coconut milk on the side, this is heaven. The flavors sound very addictive to me.