Stuffed Sweet Idiyappam (Sweet String Hoppers)

Name: Stuffed Sweet Idiyappam (Sweet String Hoppers)
Cuisine: Indian
Ingredients: 1 1/2 cup Rice Flour; 2 cups Water (For Boiling); 1 tsp Ghee; Salt to Taste; For the Coconut-Jaggery Filling:; 1 cup Freshly Grated Coconut; 1/2 cup Crushed Jaggery (Or more, as per desired sweetness); Salt (Pinch); 1 tsp Cardamom Flavoring Substance or 1/2 tsp Cardamom Powder

Rosalyn John @rosalyn_kitchen227

#FWF
#RiceFlour

Fun with Flours

"Indulging in the sweetness of tradition with these Stuffed Sweet Idiyappam 🍬✨ A delightful South Indian treat that combines the delicate texture of string hoppers with a luscious jaggery and coconut filling. Dive into a bite of nostalgia! 🌴🌞

"Experience the magic of South Indian cuisine with my Stuffed Sweet Idiyappam, a beloved treat that brings together the artistry of string hoppers and the richness of jaggery and coconut. Each bite is a journey into the heart of tradition, where flavors and memories meld seamlessly. Whether enjoyed as a dessert or a snack, these little parcels of sweetness transport you to a tropical paradise. Savor the taste of nostalgia with every mouthful! 🌴🌞 #SweetIdiyappam #SouthIndianDelights #TraditionalFlavors"
#TraditionInEveryBite"

#FWF
#RiceFlour

Fun with Flours

Rosalyn John @rosalyn_kitchen227

#FWF
#RiceFlour

Fun with Flours

#FWF
#RiceFlour

Fun with Flours

Saved

Ingredients

1 1/2 cupRice Flour
2 cupsWater (For Boiling)
1 tspGhee
Salt to Taste
For the Coconut-Jaggery Filling:
1 cupFreshly Grated Coconut
1/2 cupCrushed Jaggery (Or more, as per desired sweetness)
Salt (Pinch)
1 tspCardamom Flavoring Substance or 1/2 tsp Cardamom Powder

Saved

Steps

1

First step is to prepare the coconut-jaggery filling. In a mixing bowl, add the freshly grated coconut, crushed/grated jaggery, salt and cardamom flavoring substance or cardamom powder. Mix it well and set it aside.
2

Keep the measured rice flour ready.
3

In a kadai add water, salt and ghee. When the water starts boiling, add in the rice flour. Stir quickly till all the water is absorbed. Switch off the flame. Cover and let it rest for few minutes. Transfer it to a bowl. When it cools down a bit, wet your palm with water and knead it. Add little water, if required. Add little ghee and knead till the dough becomes soft. Meanwhile, add water in rice cooker/steamer and let it reach boiling point.
4
5

Take idiyappam maker. Brush the inside of the idiyappam maker with oil/ghee. Place the dough inside and start making idiyappam on a silicon mould/butter paper/banana leaves. Place a generous amount of the coconut-jaggery filling over the idiyappam. Again start making idiyappam over the filling.
6
7

Place the mould in the rice cooker/steamer. Close the lid and allow it to cook for 18-20 minutes. Remove the mould from the rice cooker/steamer and let it rest for few minutes, before serving.
8

Alternatively, you can wet your palm and pinch a portion of the rice dough and form it into a ball. Press and form it into a pocket shape. Add a tablespoon of the coconut-jaggery filling. Bring the ends together and form in desired shape. Place it in a silicon mould.
9

Place the mould in the rice cooker/steamer and steam for 18-20 minutes. Remove the mould from the rice cooker/steamer and let it rest for few minutes, before serving.
10

Transfer it into a serving plate. Serve it as a snack or for breakfast.
11
12

Stuffed Sweet Idiyappam is ready to serve. Enjoy it as a dessert or as a snack or for breakfast.
13
14