Vellam idiyappam (Coconut & Jaggery syrup idiyappam) - Preparation time 20 mins
Make idiyappam using idiyappam flour and idiyappam mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Colour will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces.
Ingredients: Jaggery - 1/2 cup
Cardamom - 3 crushed finely or powdered
Grated coconut - 1 tbsp
Ghee - 1 tbsp (For kids you can add more ghee and for elders you can bring down the quantity of ghee used).
Cashew nut - 5 (chopped)
White idiyappam - 2 cup (make as specified above)
Water to melt jaggery
Preparation method:-
Melt jaggery with required water. When it start boils remove the dirt by filtering.
Boil the filtered syrup along with grated coconut, cardamom powder. This jaggery syrup has to be slightly thick (like sticky consistency else the idiyappam will absorb the syrup and become very dry)
Leave jaggery syrup and white idiyappam to cool. In a bowl mix the white idiyappam and jaggery syrup (retain little jaggery syrup so that you can add more if required) well.
In a kadai add ghee and cashew to roast. When cashew becomes golden brown add to idiyappam and jaggery mixture.
This is healthy, tasty and filling break fast. It will also tempt to take more even to people who don't like sweet very much. Try it out.
Make idiyappam using idiyappam flour and idiyappam mould (refer to making of idiyappam dough). Steam it in idli cooker for few mins. Colour will change slightly when idiyappam is done. Transfer to a plate, leave it to cool. It will be like noodles make it to pieces.
Ingredients: Jaggery - 1/2 cup
Cardamom - 3 crushed finely or powdered
Grated coconut - 1 tbsp
Ghee - 1 tbsp (For kids you can add more ghee and for elders you can bring down the quantity of ghee used).
Cashew nut - 5 (chopped)
White idiyappam - 2 cup (make as specified above)
Water to melt jaggery
Preparation method:-
Melt jaggery with required water. When it start boils remove the dirt by filtering.
Boil the filtered syrup along with grated coconut, cardamom powder. This jaggery syrup has to be slightly thick (like sticky consistency else the idiyappam will absorb the syrup and become very dry)
Leave jaggery syrup and white idiyappam to cool. In a bowl mix the white idiyappam and jaggery syrup (retain little jaggery syrup so that you can add more if required) well.
In a kadai add ghee and cashew to roast. When cashew becomes golden brown add to idiyappam and jaggery mixture.
This is healthy, tasty and filling break fast. It will also tempt to take more even to people who don't like sweet very much. Try it out.
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